Mashed Potato Waffles
Easy, vegan mashed potato waffles that are gluten-free and oil-free. This recipe for potato waffles is filling and comforting, making for the perfect savory vegan breakfast.
Servings: 6 Servings
Calories: 156kcal
Ingredients
- 2 pounds of yellow potatoes about 7 potatoes
- 1/2 cup water
- 1 small red onion diced
- 4 cloves garlic minced
- 4 tablespoons green onions chopped
- 2 tablespoons vegan butter
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Add potatoes and half a cup of water to a microwave-safe bowl or plate and stab holes in the potatoes.
- Cook in the microwave for 10-12 minutes. (Alternatively, you can boil them for around 20 minutes.)
- Transfer cooked potatoes to a medium-large bowl and mash them thoroughly with a potato masher. Then, heat waffle iron.
- Add butter, garlic, onion, salt, pepper, and green onions to the bowl and stir until thoroughly combined.
- Scoop potato mix into hot waffle iron and cook until well done.
- Serve with your favorite savory toppings such as Bitchin Sauce, sliced avocado, and fresh herbs.
Notes
Storage Tips
These potato waffles are easy to store, making them perfect for meal prep.
- Fridge: Store leftover mashed potato waffles in an airtight container in the refrigerator for up to 4-5 days.
- Freeze: You can safely freeze these leftovers in an airtight freezer-safe container for up to 4 weeks.
- Reheat: Whether you have refrigerated them or frozen your leftover mashed potato waffles, reheating them in the toaster works great! To retain their moisture content, then, microwaving them might be your best option.
Nutrition
Calories: 156kcal | Carbohydrates: 29g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 236mg | Potassium: 686mg | Fiber: 4g | Sugar: 2g | Vitamin A: 223IU | Vitamin C: 33mg | Calcium: 30mg | Iron: 1mg
