Mashed potato meets the waffle iron — a savory golden grid stuffed with melting cheddar and ham. A green-onion batter crisps in the iron’s pockets while the center stays fluffy.
Instructions
- 1
Peel the potatoes and cut into even chunks.
- 2
Bring a pot of water to a boil and cook the potatoes until fork-tender, about 20 minutes, then drain.
20:00 - 3
Mash the potatoes to a smooth purée.
- 4
Add the wheat flour, baking powder, and salt.
- 5
Crack in the egg.
- 6
Finely chop the green onion and add it.
- 7
Pour in the milk and stir everything into a thick, spoonable batter.
- 8
Heat a Belgian waffle iron and lightly grease it.
- 9
Spoon in a layer of batter, add a slice of cheddar, a layer of ham, another slice of cheddar, then cover with more batter.
- 10
Close the iron and cook until golden and crisp, about 5–7 minutes.
07:00 - 11
Lift out and serve warm, with the cheese still molten inside.
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Frequently Asked Questions
Can I use a regular flat waffle iron?
Yes — any waffle iron works; a deeper Belgian iron just holds more filling. Grease it well and do not overfill so it still closes cleanly.
Do I have to boil potatoes, or can I use leftover mash?
Leftover mashed potato is perfect here and skips a step. Just make sure it is not too wet before you mix in the flour, egg, and milk.
Can I use bacon instead of ham?
Absolutely. Pre-cook the bacon until just crisp before layering it in, since the waffle iron will not fully render it.