waffled mashed potatoes

My mom called this “the recipe to keep all those new year’s resolutions.” Okay, so she’s a jokester but in this case she’s also right. While you’re being inundated with health-obsessed recipes (and yes, I have some of those coming!), the realist in me is still trying crazy concoctions like this one! To explore one of my foodie trends for 2015, I “waffled” my side dish and the result was delicious! Here’s an enjoyable and easy recipe for Waffled Mashed Potatoes.

Waffled Mashed!

Waffled Mashed!

Waffled Mashed Potatoes


For the mashed potatoes…

5 russet potatoes, cut into 1 inch pieces

1 1/2 cups of milk (plus more if needed for a creamy consistency)

1 TBS salt

1 TBS pepper

2 cloves of garlic chopped and lightly sauteéd (or 2 tsp garlic powder)

1/4 cup softened butter

To make the batter…

2 eggs

1 cup flour

2 tsp baking powder

EVOO (or EVOO cooking spray)

1/2 cup shredded cheddar cheese

1/4 cup chopped parsley


Pre-heat broiler (one of my favorite kitchen tools, but that’s another post!).

Add the potatoes into a large pot. Cover with water and salt. Heat on high until boiling and cook potatoes until they are soft. Drain.

Add the next 5 ingredients, through butter. (*Note: I had made mashed potatoes for a side earlier in the week, so I just used the leftovers! There’s no “right” way to make them so add the flavors your family likes or leave them plain jane for picky eaters!) Mash until creamy and mostly smooth.

Step-by-step potato batter

Step-by-step potato batter

Sift the flour and baking powder together. Add the eggs into the mashed potatoes. Fold in the flour mixture. Heat your waffle iron and oil liberally (reeeeallly liberally, trust me!). Add your potato batter and cook until golden brown.

Steamy and browned to perfection!

Steamy and browned to perfection!

Place the waffles on a baking sheet, top with a little cheese and broil until melted and browned. Garnish with parsley.

Just a small amount of cheese is the perfect topper...because everything is better with cheese :)

Just a small amount of cheese is the perfect topper…because everything is better with cheese 🙂

I had so much fun experimenting with my waffle iron, and my husband didn’t mind either! These waffled potatoes could be topped with bacon, sauteéd mushrooms, chives, cheesy broccoli, you decide! I served with pan seared pork chops with homemade mustardy apple cider pan gravy (simpler than it sounds, look for the recipe in my first ecookbook coming soon…bad plug, I know 😉 ). They would also be great with chicken, chicken fried steak, or even scrambled eggs and sauteéd peppers (a la home fries). With a crunchy outside and creamy light inside, they’ll better just about any dish. I’m thinking waffled mac ‘n cheese is next? Here’s to New Year’s resolutions!

Seared pork chops with pan gravy and waffled mashed potatoes

Seared pork chops with pan gravy and waffled mashed potatoes

Eat Well,

Stephanie a.k.a. The Foodetarian

3 responses to “waffled mashed potatoes

  1. this looks amazing!!!!

  2. I love me some waffles, even when they aren’t “waffles”. Move over, George Foreman~WAFFLE IRON IS KING! Thanks for sharing!

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