Mashed Potato Waffles

Do you have any leftover mashed potatoes? Repurposing what was into something new makes it taste better. These waffles are light, fluffy and pair well with an egg on top. Leftovers are great. Leftover mashed potato waffles are even better!

Having leftovers is great. I think they almost taste better the 2nd day. But sometimes if you’ve made too many or just can’t look at them the same way one more time, repurposing them into something new is the way to go. Enter these leftover mashed potato waffles. I love a good crispy potato pancake (latke) but these waffles are lighter and fluffier. Remember, there really is no wrong way to eat a potato. Last week there were Rosemary Parmesan Potato Stacks. This week there’s Leftover Mashed Potato Waffles.

Ingredients: Mashed Potato Waffles

1. Mashed Potatoes – This recipe is based on you already having leftover mashed potatoes. So even if you don’t have them now, plan ahead next time and make extra! These are SO worth it!
2. Flour – Just a little is needed to make the potatoes into a batter. It will end up being a sticky dough consistency.
3. Milk/Cream– I added just 2 tablespoons to make the dough all come together. If your mashed potatoes aren’t too thick, you won’t need to add any extra – you don’t want them too thin.
4. Egg– The binder. I haven’t tried this with a ‘flax egg’. If you try it, let me know!
5. Spices – My mashed potatoes were seasoned with black pepper and a dash of salt. Simple. But they’d be really tasty if you were to add chives, roasted garlic, bacon. The options really are unlimited for different flavor combos.
6. Cheese – I used 2% cheddar cheese as it’s what I had on hand. But honestly, any cheese would taste great – just think ‘cheesy potatoes’ – again, can you really go wrong?

How To Make Leftover Mashed Potato Waffles

Make extra mashed potatoes. OR make sure not to give away all the mashed potatoes and keep some for leftovers. They sell the 5-pound bag or the 10-pound bag, go ahead and peel them all up and just make the extra. You will not be disappointed.

1. Mix everything together: Mix the mashed potatoes, egg, and flour together. The consistency as I said will be a sticky dough. If you find them too thick, add a tablespoon of milk at a time – you don’t want them too thin, and if you made your mashed potatoes to the right consistency you won’t need to add any milk. However, overnight mine did thicken up just a tad, so I ended up adding 2 tablespoons of extra milk.
2. Add the extras: Sprinkle in your cheese and any extra add-ins you want.
3. Heat the waffle maker. Place a scoop in the center of your waffle maker and close the lid. Cook for a few minutes until crisp on the outside.
4. Serve. I added a poached egg and tomato jam on top. I’m sure a ‘fried’ egg would be just as tasty. And remember, any cheese paired with potatoes will work!

OTHER POTATO RECIPES!

• Rosemary Parmesan Potato Stacks
• Twice-Baked Potatoes
• Sheet Pan Dinner

Mashed Potato Waffles

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Do you have any leftover mashed potatoes? Repurposing what was into something new makes it taste better. These waffles are light, fluffy and pair well with an egg on top. Leftovers are great. Leftover mashed potato waffles are even better!

• Total Time: 10 minutes
• Yield: 7 1x

Ingredients

Units USM Scale 1x2x3x

• 2 cups leftover mashed potatoes
• 1 egg
• 1/3 cup flour
• 2 tablespoons cheddar cheese, 2%
• 2 tablespoons milk, if needed*
• *any other herbs/spices you want to add

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Instructions

1. Heat the waffle iron to it’s highest setting.
2. Mix in a large bowl the mashed potatoes, egg, flour, and cheese.  Add in any extra other herbs/spices for flavor that you want.  If your mashed potatoes were already seasoned enough, you don’t have to add anything else.  But here’s your chance to add more chives, more pepper, whatever you think it needs to bring more flavor.  Just be careful not to add too much!  I did end up adding 2 tablespoons milk to make the mashed potatoes just a little thinner.  The dough will be thicker than a pancake batter, but you want it to be a bit soft and sticky, not dry.
3. Place a scoop (I used a 1/4 cup) in the center of your waffle maker and close the lid.  Cook for a few minutes (my waffle maker buzzes when it’s done).   You want the waffles crisp on the outside.  Finish with the remaining batter.  
4. Serve with an egg – prepared to your liking – and a few more crumbles of cheese.  

• Author: Amy’s Nutrition Kitchen
• Prep Time: 5
• Cook Time: 5
• Category: Breakfast