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  • Prep-time: / Ready In:
  • Makes about 30 smashed potatoes + 3 cups creamed spinach

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:

Ingredients

  • 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)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Spoon creamed spinach over smashed potatoes. Serve with lemon wedges and, if desired, hot sauce.
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Comments (10)

(4.75 from 8 votes)
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Margaret Vansoest1 week ago
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This sounds delicious!! Reminds me of Dutch food my father made for us when I was young! Can’t wait to make this!!

Randal Snyder1 month ago
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Thank you for a stellar recipe. Creamy and crispy textures are a treat.

Anna1 month ago
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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.

rebecca2 months ago
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Sounds great, but help please…
What would be a good substitute for the cornstarch?
(Can’t have corn or derivatives.)
Thanks!

Gail2 months ago
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Arrowroot is also a good sub for cornstarch. Health food store would carry it.

Kevin2 months ago
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Potato starch works as a substitute for me.

Lois Naughton2 months ago
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Love this

Cynthia2 months ago
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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!

Ruth2 months ago
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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!!

SK2 months ago
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I wish people who haven’t tried the recipe would stop rating it!!

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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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