Potato Waffles

These are the best waffles I’ve ever eaten – sweetish, crisp, very light and amenable in cooking. This recipe makes ten waffles.


  • 12 oz (350 g) cooked potatoes, puréed
  • oz (60 g) butter
  • 2 fl oz (50 ml) water
  • 2 tablespoons brown sugar
  • 2 tablespoons golden syrup
  • 2 eggs, separated
  • 7 fl oz (200 ml) milk
  • 6 oz (175 g) plain flour


Put the butter, water, brown sugar and golden syrup in a pan and stir over a low heat until the sugar is dissolved. Bring to the boil without stirring and take off the heat at once. Allow to cool. Beat the egg yolks and add the butter/sugar mixture, stir in the milk, the sifted flour and the potatoes. Beat the egg whites until soft peaks are formed and gently fold into the batter.

Heat and grease (I use butter) a waffle iron and drop in spoonfuls of the batter. Close the iron and cook for about 4 minutes, turning the iron once so both sides cook. These waffles can be made in advance and reheated in a hot oven for a few minutes.

The word ‘spud’ originated in Scotland where it first referred to the three-pronged fork used to lift potatoes.