Gluten Free Potato Waffles
These crispy, golden waffles are built on a base of real mashed russet potatoes, and the result is something seriously satisfying — hearty and fluffy on the inside, with beautifully crisped edges straight off the iron. Shredded cheddar and fresh chives are folded right into the batter, so every bite is packed with savory flavor before you even reach for the sour cream or hot sauce. The key to getting the texture just right is drying out the potatoes over low heat after boiling, which keeps the batter thick and cohesive rather than soggy or dense. Gluten free flour steps in seamlessly alongside the potato base, so there's no gummy or gritty aftertaste that sometimes plagues wheat-free baking — just a clean, satisfying waffle. This recipe makes 4 servings, which means it's just as good for a relaxed weekend brunch as it is for a quick weeknight dinner. Keep a bottle of hot sauce nearby, because once you taste one, you'll want to go back for seconds.
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Learn more →Ingredients
4 servings
- 1 ½ lbs russet potatoes (about 3 medium), peeled and cut into 2-inch chunks
- ¾ cup gluten free flour
- 1 tsp baking powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 large eggs
- ½ cup whole milk
- 3 tbsp unsalted butter, melted
- ¾ cup shredded cheddar cheese
- 3 tbsp fresh chives, thinly sliced
- neutral oil or cooking spray, for the waffle iron
For serving
- sour cream, for serving (optional)
- hot sauce, for serving (optional)
Instructions
- 1
Place the potato chunks in a large pot, cover with cold salted water by at least 1 inch, and bring to a boil over high heat. Reduce to a steady simmer and cook until the potatoes are completely tender and a fork slides through without resistance, about 15–18 minutes.
- 2
Drain the potatoes thoroughly and return them to the pot. Set over low heat for 1–2 minutes, shaking the pot occasionally, until any surface moisture has evaporated and the potatoes look dry and floury. Remove from heat and mash with a potato masher or pass through a ricer until smooth with no lumps. Spread the mash out slightly and let it cool for 5 minutes.
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