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A close up image of potato waffles with avocado on greens on a white plate.

Vegan Mashed Potato Cheese Waffles (V & GF)

With creamy mashed potato, mixed vegetables and spices, these Sneaky Mashed Potato Cheese Waffles are crispy, cheesy and just a little bit moorish. V and GF
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Course: Breakfast/Brunch
Cuisine: Gluten-free
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 8 small waffles
Author: Amanda Logan


  • 4 medium potatoes 600 grams, peeled and chopped in to cubes
  • 1 scant cup buckwheat flour
  • 3 tablespoons 60ml nutritional yeast
  • ¼ cup 60ml sunflower oil
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • 1 small carrot grated (approx 50 grams)
  • 1 small zucchini grated (approx 50 grams)
  • a small handful of baby spinach finely chopped
  • ½ cup 125ml dairy free milk
  • ½ cup vegan grated cheese optional(To serve)
  • Avocado
  • Kimchi
  • Roquette or Baby Spinach
  • Maple Syrup


  • Place the cubed potatoes in a large pot and cover with cold water. Over medium-high heat, bring the water to the boil before reducing the heat to low and cooking the potatoes for around 20 minutes or until cooked through.
  • Drain the cooked potatoes and put them in a large mixing bowl.
  • Mash the potatoes until almost smooth before adding the dairy-free milk. Stir to combine.
  • Add the nutritional yeast, paprika, garlic powder, sea salt, grated carrot and zucchini and chopped spinach. Stir to combine.
  • Add the oil and dairy-free cheese and combine.
  • Finally, add the buckwheat flour. The mixture will seem quite stiff. 
  • Heat your waffle iron on low heat and lightly oil. 
  • Place one heaped spoon of the potato mixture in the centre of the iron before pressing down to cook for around 5-6 minutes. 
  • Repeat with the remaining mixture.
  • Serve with a drizzle of maple syrup or avocado slices, kimchi, green leaves and maple. 
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