These waffles start with mashed potato instead of a plain flour batter, and cheddar and ham go in the middle so the cheese melts inside rather than burning on the plates. A spoonful of baking powder does the real work, lifting the dense mash so the center stays fluffy while the iron crisps the outside. Boiled potatoes, flour, an egg, chopped green onion, and 120 ml (½ cup) of milk come together in about 15 minutes of prep. Cook until the grid is deep golden and lifts out without sticking, about 5–7 minutes. Leftover mashed potatoes work fine too, as long as they are not too wet.
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.