- Hide menu

Grand Slam Mashed Potato Waffles | Oil-Free

LoadingFavoriteAdd to favorites

Grand Slam Mashed Potato Waffles! If you love potatoes, you are going to love these waffles. I kept this recipe very simple; potatoes, vegetable broth, and salt. Since I didn’t veer too far away from the potato, this recipe is naturally vegan, gluten-free, oil-free, fat-free, grain-free, and nut-free.

Do you ever have those aha moments when you silently wonder, “Why didn’t I think of that before?” I had one of those moments while visiting my great-grandparents. I must have been around the age of seven or so. I was sitting in the middle of the den floor in front of a box fan.

I would lean into the fan and talk into the spinning fan blades (think Darth Vader). I was quietly entertaining myself when great-grandma walked by and said, “Amie Sue, don’t stick your finger in that fan!” As soon as she disappeared around the corner, I looked at the fan and thought, “Hmm…what happens if I stick my finger…ZAP!” the fan blades hit my finger. The power of suggestion is amazing!  So, when I was trying to think of what do with all my mashed potatoes, all I could hear was my great-grandmother’s voice scolding, “Don’t put those potatoes in that waffle machine!” Thus the Grand Slam Mashed Potato Waffle was born.

Make Every Bite Count

I hope you enjoy this recipe. For plating inspiration, please check out the Loaded Mashed Potato Waffles that I had for lunch. Please be sure to leave a comment below and have a wonderful day. blessings, amie sue


Yields 6  4″x4″ square waffles


Potato Steaming Options

Option 1 -Steam Method | Stove Top

  1. Scrub, peel, and cut the potatoes into uniform-sized pieces (so they cook evenly.)
    • Russet potatoes are my first choice due to their softer texture when cooked. I have also used a 50/50 mix of starchy russet potatoes and waxy, buttery Yukon golds.
  2. Add about one inch of water to a large pot and bring to a boil.
  3. Once the water comes to a boil, place the loaded steamer basket into the pot.  Sprinkle the potatoes with the salt and cover.
  4. Turn the heat to medium and let steam until fork-tender, roughly 20 to 30 minutes. The potatoes must be fully cooked, or else your end result will be lumpy.
  5. Using a slotted spoon or a strainer, transfer the cooked potatoes to a glass or metal mixing bowl.

Option 2 – Steam Method | Instant Pot

  1. Wash potatoes, peel (if desired), dice in uniform sizes (so they cook evenly).
  2. Add 2 cups of water to the Instant Pot, place loaded steam basket in the pot.
    • You don’t want the potatoes sitting in too much water. If using a 6-quart unit, only use 1 cup of water.
  3. Attach and secure the lid and turn the pressure valve to the “Sealing” position.
  4. Press “Manual,” place on high pressure, and adjust the cooking time for 7 minutes.
  5. When machine beeps, do a quick release by turning the valve to the “Venting” position. Be very careful of the steam shooting out of the valve.
    • When pin drops, open lid, and carefully remove potatoes from the basket into a serving or mixing bowl.

Assembly of Ingredients

  1. With an electric hand mixer (or handheld potato masher) gradually mix the potatoes in a large mixing bowl along with the vegetable broth and salt.  Mix until smooth and fluffy. Set aside.
    • Be careful that you don’t overmix the potatoes, or they can become gummy.
    • Add chives in at the last minute if desired.

Waffle Iron Method

  1. Preheat the waffle maker. Once the waffle maker is ready, fill each waffle cavity with the mashed potatoes. Press down firmly, reaching all sides.
  2. Close the lid to cook. My machine took 8 minutes. Keep a close eye on your first batch to see how long your machine takes, since they all differ.
    • A good indicator that the waffle is nearing completion is when you stop seeing steam escape from the machine.
  3. Either plate the waffles up for the family or place them on wire racks so air can circulate around them to prevent sogginess.
  4. Repeat until the batter is used up.
  5. These waffles should keep in the fridge for at least 4 or 5 days or frozen for up to 3 months. When ready to enjoy, pop them in the toaster until hot and crispy on the outside.

3 thoughts on “Grand Slam Mashed Potato Waffles | Oil-Free

  1. Theresa says:

    Do you think this recipe would hold up if the russets are swapped for sweet potato?

    • amie-sue says:

      Great question Theresa, the recipe would require a little tweaking since sweet potatoes are more “wet” than russet potatoes. I have a recipe in the works for a sweet potato-based waffle. Let me work on it tomorrow and I will post it once I have the ingredients worked out. blessings, amie sue

    • amie-sue says:

      Well, Theresa, I did as I said I would… I tested out a sweet potato recipe today. My waffle went pancake which resulted in a wrap. So the bottom line for today’s experiment… back to the drawing board. I am now out of sweet potatoes so next time we need to make a grocery run I will get more to try again. We are still self-quarantining so we don’t go to town often for groceries. Have a blessed evening, amie sue

Leave a Reply

Your email address will not be published. Required fields are marked *