Potato waffles

A deliciously tasty potato dish based on the classic pommes dauphine. This combination of mashed potato and choux pastry is normally piped and deep-fried, but in this dish we bake the batter in a waffle iron. These waffle irons can be purchased from cookware specialists or wholesalers and are inexpensive. If you like, you can cook these waffles plain or mix them in advance with green herbs or anchovies.

Potato waffles

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potatoes (floury)



butter, unsalted



whole egg (50g pasteurised)



egg yolks (125 g pasteurised)






butter, unsalted



sifted flour



whole eggs



salt, pepper and nutmeg

Preparation method

  • Boil the potatoes until tender and allow to steam dry.
  • Push them through a potato ricer and mix with the butter, whole egg and egg yolks.
  • Make a choux pastry by bringing the water and butter to the boil. Remove from the heat, stir in the flour and then cook above a low heat. Remove from the heat again, add the eggs one by one and then mix this choux pastry with the mashed potato.
  • Season to taste with salt, pepper and nutmeg.
  • Transfer the mixture to a piping bag with a smooth nozzle.
  • Heat up a waffle iron and pipe small dollops of mash onto it.
  • Close the lid and cook the waffles until golden brown.

Serving suggestions

  • This component provides a good basis for further expansion, for example by adding chopped green herbs or anchovies to the batter.
  • As an amuse-bouche, e.g. with a slice of smoked salmon and sour cream. 

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