Potato Waffles

Preparation info
    • Difficulty


Appears in
The Potato Year: 300 Classic Recipes

By Lucy Madden

Published 2015

  • About

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


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.