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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