Crispy Potato Waffles with Garlic & Parmesan

potato waffles 1

This week! I have been catapulted from Sunday straight to Friday – and it’s suddenly Thanksgiving, which this year doesn’t fall until the middle of the month, which surely is still a ways away? No?

Are mashed potatoes part of your weekend plans? Make extra.

It’s never a problem here – there is no such thing as too many mashed potatoes. But these are good enough reason to make a batch – turkey dinner or not. Most waffles are sweet, and I don’t always want to load up on carbs doused in butter and sugar first thing in the morning. These are savoury – light and crisp and potato-ey, and my intention is to make a batch to serve under roast turkey, providing divots for all that gravy – like chicken and waffles, or an open-faced hot chicken sandwich.


potato waffles 4
potato waffles 3

Sadly, I don’t yet have a photo illustrating such – but I will upload one on Sunday, once the bird is on hand to complete the experience. I also have eggs Benny in mind: why settle for an English muffin when you could drape it all atop a crispy Parmesan mashed potato waffle? I ask you.

When you make these, resist the urge to open your waffle iron until it stops steaming like crazy and if it has a little “go!” light, it turns on – or off – or whatever it does to let you know your waffles are ready. If you’re premature and the waffle opens up along with the iron, just close it quick and all will be well. And make sure you have extra extra mashed potatoes on hand, in case you eat the whole pile before any make their way underneath your turkey.

potato waffles 2

I imagine these will make a suitable vehicle for all kinds of deliciousness. I just ate them on their own, fresh from the waffle iron, with butter. Nothing wrong with that.

Crispy Potato Waffles with Garlic & Parmesan


October 11, 2013

  • Makes: Makes about 8 waffles.


2 cups leftover mashed potatoes

2 large eggs

1/3 cup cream or milk

2 Tbsp. butter, melted

1-2 garlic cloves, crushed (or a few of roasted garlic)

salt and pepper, to taste

1/2 cup freshly grated Parmesan cheese

1/2 cup all-purpose flour

1/4 tsp. baking powder


1In a large bowl, mix together the mashed potatoes, eggs, cream, butter, garlic and some salt and pepper until well blended and smooth. Stir in the Parmesan cheese.

2Add the flour and baking powder and stir just until combined. Preheat your waffle iron and spray it with nonstick spray; cook a large spoonful of batter at a time, and leave it until it stops steaming - cook until deep golden and crisp. Serve warm, topped with turkey and gravy or poached eggs and hollandaise. Or eat them straight up, with butter.


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25 comments on “Crispy Potato Waffles with Garlic & Parmesan

  1. sara
    October 11, 2013 at 7:50 pm

    Awesome recipe! Totally love this idea – I need to try this! Like you, I never end up with leftover mashed potatoes. ๐Ÿ™‚ But, I’ll need to make extra next time. ๐Ÿ™‚

  2. Sue.D
    October 11, 2013 at 8:27 pm

    I think my whole world has just been changed. I can imagine how extraordinary these would be under turkey and gravy. Hopefully I won’t have to imagine much longer!

  3. Beverley M
    October 11, 2013 at 9:24 pm

    Oh my… must try!

  4. Erica B.
    October 12, 2013 at 9:49 am

    This is going to make t-day leftovers a lot more interesting. Thank you Julie!

  5. Alison
    October 12, 2013 at 1:03 pm

    I’m intrigued! I was going to serve sweet potatoes with my slow-cooked beef tonight, but now I think I’ll cook them early and try this instead.

  6. Samantha Pearson
    October 13, 2013 at 9:32 am

    Now I can’t think of any excuse NOT to get a waffle iron! Oh wow.

  7. Barb
    October 13, 2013 at 10:00 am

    LOVE the idea! Happy Thanksgiving everyone

  8. Heather
    October 13, 2013 at 1:16 pm

    I also saw a Triple D episode where the guy made waffles with left over stuffing and served it with turkey, potatoes and gravy – yum!

  9. Erin
    October 13, 2013 at 6:23 pm

    I’m gonna try this tonight with leftover sweet potatoes and top with a poached egg! Yum!

  10. Beverley M
    October 13, 2013 at 10:18 pm

    Made these tonight with Thanksgiving dinner – it was a hit! (Except with my 5 yr old, but she’s picky)

  11. Sue
    October 14, 2013 at 2:31 pm

    What an amazing idea! Can’t wait to try it!

  12. Lisa @ Je suis alimentageuse
    October 14, 2013 at 4:46 pm

    Oh. My. God. That’s genius. I wonder what it would taste with different herbs creamed into the potatoes =) Any favourite herbs to recommend?

  13. charlotte
    October 14, 2013 at 4:52 pm

    I haven’t owned a waffle iron for years now I want one just to try that recipe!! Thanks

  14. Steve Pep
    October 14, 2013 at 6:40 pm

    great use of leftover potatoes – my 8 year old loved them

  15. Jen
    October 14, 2013 at 10:33 pm

    ๐Ÿ™ Not enough leftover mashed potatoes.

  16. Heather
    October 15, 2013 at 8:59 am

    I made mashed potatoes just to make the waffles…they were outstanding. I just needed to leave them on the waffle iron a little longer to get them crispier

  17. Eugenia Karrys-Abraham
    October 15, 2013 at 9:53 am

    I’ll bet these freeze well. I think I’ll try them with half all purpose and half whole wheat flour.

  18. Pooja
    July 11, 2014 at 11:41 pm

    I made these today morning and were just eaten up in the family swiftly. Thanks got the recipe. Surely a keeper!

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