Loaded Potato Waffles

Loaded Potato Waffles Recipe

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Tiffany Pennington


This past Thanksgiving, I mashed all five pounds of potatoes, but I didn't have as many participants at my supper as I expected. I started experimenting with turning them into waffles and I really love the results of this concoction. Even though these waffles are savory, they still taste really delicious with pancake syrup. The cheddar cheese helps them develop a nice golden brown and a crispiness on the exterior.


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Four 8-inch Belgian waffles
10 Min
30 Min
No-Cook or Other


  • 2 c
    mashed potatoes
  • 2/3 c
    sharp cheddar cheese, shredded
  • 2 large
  • 1/3 c
    sour cream
  • 1/2 c
    all-purpose flour
  • 3 tsp
    baking powder
  • 1 tsp
    freeze dried chives
  • 1/2 tsp
    fine sea salt
  • ·
    whole milk or buttermilk to adjust batter consistency

How to Make Loaded Potato Waffles


  1. Preheat a waffle iron and prepare it with non-stick spray or brush it with vegetable oil.
  2. Put mashed potatoes into a large mixing bowl and smooth out any major lumps. Add cheddar cheese, eggs, sour cream, salt, chives (and any other desired seasonings) and mix thoroughly.
  3. Add flour, baking powder and a quarter cup of milk. Mix the batter thoroughly. Continue adding milk by the tablespoonful until the batter is not too stiff. The consistency should be like a milkshake. Pudding texture might be too thick. The batter should spread somewhat when it is scooped into the waffle iron.
  4. Place desired amount of batter into the waffle iron and cook according to manufacturer's instructions. Personally -- I monitor the steam output. When there is barely a stream of steam trickling out of one side of the waffle iron, then I know the waffle is ready and a deep golden brown. This could take between 5-7 minutes per waffle.
  5. Pry the waffle carefully out of the waffle iron and serve immediately, or keep warm in a low oven. I have not yet tested re-warming these in the toaster, but I expect no issues since they cook fully in the waffle iron.
    Prepare the waffle iron with non-stick or oil before dropping the next portion of batter.
  6. I have only eaten this waffle two ways: plain or with pancake syrup. I imagine that it would be a delicious vehicle for scrambled eggs and bacon or an interesting addition to lunch or dinner.

Printable Recipe Card

About Loaded Potato Waffles

Course/Dish: Waffles
Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Vegetarian

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