Potatoes. They may not be that good for you, but dang. They’re one of the most delicious and versatile foods on the planet and my daughter’s number one favorite food. Baked potatoes, mashed potatoes, potato skins, wedge potatoes, potato rounds, potato chips, fries… it doesn’t matter how you make them, Natalie will eat them.
We’ve been in a little bit of an eating rut lately, so when Natalie was considering making mashed potatoes, we decided to do another waffle iron experiment and see how mashed potatoes would cook in the waffle iron. Now, after a HUGE FAIL attempting to make sweet potato waffles and having to scrape everything into the trash, I learned an important lesson: You need to add eggs and some flour to get the waffle to stick together.
Luckily, we had everything on hand already to make these delicious Mashed Potato Waffles — and they were seriously one of the best things I have ever eaten. Brian, Natalie, and I ate all of them in one sitting!
Making Bacon Cheddar Mashed Potato Waffles
Getting started with these waffles requires the same steps as making mashed potatoes. I cut up the potatoes into small pieces and boiled them until soft. I left the skin on, but you could remove it if you don’t like the skin.
While the waffle iron preheats, drain the water from the potatoes, add butter, almond milk, eggs, almond flour, and garlic and herb seasoning, and blend all with a stick blender or hand blender. Then add the bacon and cheddar cheese and mix until just fully incorporated. When the waffle iron is ready, spray it with non-stick cooking spray and add the mashed potato mixture, being careful not to overfill it. If you add too much, it will come oozing out the wised and make a huge mess!
I cooked the Bacon Cheddar Mashed Potato Waffles on medium-high heat for about 5-6 minutes. As I took the waffles out of the waffle iron, I topped them with sour cream, chopped green onions, and the extra shredded cheddar and bacon.
Then we devoured these babies. After the first bite, no one could stop.
A Couple Quick Notes
Every waffle iron cooks things a little differently. Your cook time may need to be adjusted. Test it with a small spoonful of potato mixture first to reduce waste or check on it after about 4 minutes.
You want the outside of the Bacon Cheddar Mashed Potato Waffles to be nice and brown and toasty. This will make the outsides nice and crunchy while the inside stays moist like actual mashed potatoes! It will also ensure the waffles are firm enough to get out of the waffle iron without falling apart!
Savory Bacon Cheddar Mashed Potato Waffles
Be careful with the recipe for these Savory Bacon Cheddar Mashed Potato Waffles. Once your family tastes them, they're never going to want to eat potatoes any other way, ever again.
Prep Time
Cook Time
Total Time
Ingredients
- 3 large Idaho potatoes
- 3 Eggs
- 4 tblsp. butter
- 1/4 cup almond milk
- 1/4 Cup almond flour
- 3 tbsp. garlic and herb seasoning
- 1 1/2 cup shredded cheddar cheese
- 1 1/4 bacon crumbles
- Sour Cream
- Chopped Scallions
- Extra bacon crumbles and shredded cheddar
Instructions
- 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 bacon and cheddar and mix until fully incorporated.
- 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, chopped green onions, and the extra shredded cheddar and bacon.
Notes:
Be sure to cook the mashed potato waffles until the outside brown. This will not only make sure the waffles are firm enough to get out of the waffle iron, but it will make the outside nice and crunchy while the inside stays moist like actual mashed potatoes! Super yummy!
Makes 6 waffles.
