Waffled Smashed Potatoes with Creamed Spinach

  • Prep-time: / Ready In:
  • Makes about 30 smashed potatoes + 3 cups creamed spinach
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Elevate your Sunday brunch with these easy and delicious waffle-style smashed potatoes. A smoky tahini sauce complements the crispy taters, which get delightfully crunchy on the outside but stay soft on the inside after going into the waffle press. The savory creamed spinach topping takes this dish to the next level, so be sure to spoon a generous serving of it on top of each golden round. Totally oil-free, this recipe tastes indulgent all while using good-for-you ingredients that will satisfy your weekend cravings.

Tip: Leftover smashed potatoes can be reheated in a 350°F oven for 10 minutes.

For more vegan brunch recipes, check out these tasty ideas:

By Nancy Macklin, RDN,


  • 2 lb. baby red or yellow potatoes
  • 1½ cups + 3 tablespoons unsweetened, unflavored plant-based milk
  • 1 tablespoon tahini
  • 1 teaspoon Dijon mustard
  • ½ teaspoon smoked paprika
  • ½ cup chopped onion
  • ½ cup chopped red bell pepper
  • 2 cloves garlic, minced
  • 2 6-oz. package fresh baby spinach
  • 4 teaspoon cornstarch
  • ½ teaspoon dry mustard
  • Dash cayenne pepper
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • Lemon wedges
  • Hot sauce (optional)


  • Place potatoes in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 15 to 20 minutes or until just tender. Place on a tray and let cool at least 30 minutes. In a large bowl whisk together 3 tablespoons milk, the tahini, Dijon mustard, and paprika. Add potatoes to bowl and toss to coat.
  • Preheat waffle maker according to manufacturer’s directions, using medium-high setting if available. Place 2 or 3 potatoes on each 4-inch grid in waffle maker. Slowly close lid and smash potatoes. Cook 5 to 6 minutes or until crisp and browned. Keep cooked potatoes warm in a 200°F oven while cooking the remaining potatoes. Drizzle any remaining tahini mixture over the cooked potatoes.
  • Meanwhile, in a large skillet cook onion, bell pepper, and garlic over medium 2 to 3 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Gradually add spinach, cooking just until all spinach is wilted. Drain any excess liquid from the skillet. In a medium bowl whisk together the remaining 1½ cups milk, the cornstarch, dry mustard, and cayenne pepper. Add to skillet; cook until sauce is thickened and bubbly, stirring occasionally. Cook and stir 1 minute more. Season with salt and black pepper.
  • Spoon creamed spinach over smashed potatoes. Serve with lemon wedges and, if desired, hot sauce.

Comments (15)

(5 from 9 votes)

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Creamed spinach is decent, but the potatoes stuck to my waffle iron & made a heck of a mess


My potatoes stuck to the sides of the waffle iron, and the crumbled. Is there a secret to sboiding that fate?

Courtney Davison

Hi Scooter, Sometimes waffles stick to a nonstick waffle maker when they need to cook a little longer. Close the lid and give them more time. If they’re still sticking, unplug the waffle maker and let the waffles cool before trying to pry them looks. (A wooden chopstick is a good tool for this.) When testing several models of waffle makers, we found that Belgian-style waffle makers delivered the best nonstick experience and the prettiest waffles. Belgian waffle makers with multiple heat settings were even better. Our favorite was the Cuisinart Classic Round Waffle Maker. Remember to fully preheat the waffle-maker before using it. Thank you, Courtney Editor, Forks Over Knives

Margaret Vansoest

This sounds delicious!! Reminds me of Dutch food my father made for us when I was young! Can’t wait to make this!!


It's misleading if you rate the recipe without having made it. Please try making it, & THEN rate it.

Randal Snyder

Thank you for a stellar recipe. Creamy and crispy textures are a treat.


My dish was a bit of a mess. I didn’t peel the potatoes maybe that was the problem. They turned out all crumbly in my waffle maker or didn’t break up at all.


Sounds great, but help please... What would be a good substitute for the cornstarch? (Can't have corn or derivatives.) Thanks!


Potato starch works as a substitute for me.


Arrowroot is also a good sub for cornstarch. Health food store would carry it.


I was so disappointed. The first few batches of potatoes turned out great but then subsequent batches started sticking in the waffle maker and made a mess. The creamed spinach lacked flavor. We made this for dinner so added a can of butterbeans to the spinach mixture to boost protein. If you choose to give this a try double the sauce that potatoes are mixed in so you have enough to drizzle over the finished dish. This dish sounded so yummy but not a dish I would put on my rotation.

Lois Naughton

Love this


We tried this recipe out for brunch this morning ("retired persons brunch!") and it was fabulous. The only thing I did differently was to add a little nutmeg to the creamed spinach. Easy, healthy and flavorful. Will be making this again for sure!


This sounds like comfort food to me!! I LOVE potatoes and creamed spinach. Never though of putting them together. I might have to buy a waffle maker!!


I wish people who haven’t tried the recipe would stop rating it!!

About the Author

Headshot of Nancy Macklin

About the Author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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