Closely related to potato pancakes, the potato waffle has one advantage -- it reheats exceptionally well and therefore can be made in advance. Serve with your favorite brunch foods, such as soft-boiled eggs and poached asparagus.



Ingredient Checklist


Instructions Checklist
  • Peel potatoes, and cut each into eighths. Place in a medium saucepan of cold salted water. Bring to a boil, and simmer until potatoes are very tender, about 8 minutes. Drain, and set aside in a bowl to cool. Mash into coarse pieces with a fork or pastry cutter.

  • Heat the waffle iron. In a large bowl, sift together all purpose flour, sugar, baking soda, baking powder, and salt. Set aside.

  • In a medium bowl, whisk together egg yolks, buttermilk, and butter. Pour into the dry ingredients, and stir briefly, until just combined. Stir in potatoes.

  • In another medium bowl, beat egg whites until stiff but not dry. Fold into the batter.

  • Ladle about 1/3 cup batter onto each section of the waffle grid; spread batter almost to the edges. Close lid; bake until no steam emerges from waffle iron, 5 to 6 minutes.

  • Transfer waffles to a baking sheet; place in an oven set to low heat, about 200 degrees, while using remaining batter. Serve warm.

Reviews (2)

34 Ratings
  • 5 star values: 9
  • 4 star values: 14
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
Hubby makes potato pancakes with leftover mashed potatoes and dried onion bits. Easier than waffles and delicious with applesauce. The same can be true for waffles.
Rating: Unrated
I love potatoe pancakes! Now I also love potatoe waffles! Yummy, yummny!