Okay. So it’s been a little while since I’ve shared a recipe, and even longer since I’ve posted waffles. We’ve been traveling a lot — more than we ever have in the past — and our travels, now that the kids are older, are changing too. We’re doing way more cool things, having more exciting family adventures, and seeing more sights.
While we tend to stay home and hibernate in the winter, this adventuring means we’re not at home and not cooking much in the warmer months. And if we are, we’re looking for easy and fast things we’ve made a hundred times, which means I haven’t been experimenting much with our food. But…
We’ve been craving waffles.
School starts this week and along with school, comes the normal everyday routine of being at home and shuttling the kids to school, dance practice, karate classes, and guitar classes. It also means Brian and I go back to working a normal full-time work week, we get back on the normal grocery shopping schedule, and we begin once again cooking at home. I’m actually really looking forward to doing more cooking and recipe experimentation.
We LOVE potatoes and eat a ton of them, so the very first thing I wanted to try making was mashed potato waffles. Natalie loves mashed potatoes so much that she hosts a potato bar at her birthday party and we figured that mashed potatoes and a waffle iron would be the perfect pairing.
Mashed Potato Waffles
OMG. Our Savory Garlic And Herb Mashed Potato Waffles were soooooo good and so easy! We simply made mashed potatoes and waffled them, and devoured them in record time.
What is even better is that these mashed potato waffles are Whole30 compliant, so we could eat them guilt free (without the sour cream of course). Now, making baked goods substitutes that are Whole30 compliant, is against the Whole30 rules, but these don’t count. Why? I’m not making a substitute for an unhealthy breakfast treat or satiating a craving for something sugary. Instead I’m simply using my waffle iron as a kitchen tool to cook my potatoes.
All that is in these Savory Garlic And Herb Mashed Potato Waffles are potatoes, butter/ghee, almond flour, almond milk, eggs, and garlic and herb seasoning. Then we topped them with sour cream and chopped green onions for the kids, and Brian and I ate them plain.
We all were in mashed potato waffle heaven.
I seriously think I may never want to serve mashed potatoes any other way ever again. With a brown crunchy exterior and soft mashed potato interior these waffles had the perfect texture. Every bite was crunchy and creamy — everything you’d want a potato waffle to be.
Garlic and Herb Mashed Potato Waffles
With only seven simple ingredients, this Garlic And Herb Mashed Potato Waffles Recipe is easy fast, and OMG the best thing you've ever eaten, seriously.
- 3 large Idaho potatoes
- 3 Eggs
- 4 tblsp. butter or ghee
- 1/4 cup almond milk
- 1/4 cup almond flour
- 3 tblsp Weber Garlic And Herb Seasoning
- Sour cream
- Chopped green onions
- Cut the potatoes into small pieces, put in a stock pot, cover with water, and boil until soft.
- Preheat the waffle iron on high heat. Drain the water from the potatoes.
- Add butter, milk, eggs, almond flour, and garlic and herb seasoning. Blend all ingredients with a stick blender or hand blender.
- Add mashed potato mixture to the waffle iron, being careful not to overfill. Cook according to waffle iron directions, until waffle iron beeps, or approximately 5-6 minutes. Repeat until all mashed potatoes have been used.
- To serve, plate waffles and top with sour cream and chopped green onions.
Makes 6 waffles.
Be sure to cook the mashed potato waffles until the outside is beginning to brown, otherwise they won't be firm enough to get out of the waffle iron. The longer you cook them, the crunchier the mashed potato waffles will be.
Don't have almond milk or almond flour on hand? Use regular milk and traditional flour.