Have some leftover mashed potatoes sitting in your fridge right now? Instead of letting them sit there until you finally throw them out, make some waffles with them tonight! Mashed potato waffles are an awesome way to transform those leftovers into a new and tasty dish.
If you’re like me, you have a waffle iron sitting in a cabinet in your kitchen gathering dust. Oh, it gets taken out sometimes when we’re in the mood for a great breakfast and waffles are on the menu. But not often enough!
So, what to do?
Find other ways to use that waffle iron. Make it earn its keep. And mashed potato waffles are an excellent way for your waffle iron to justify its continued existence in the cabinet.
One word of warning, though. I would not recommend using cream cheese mashed potatoes to make waffles.
Unfortunately, my absolute favorite way to make mashed potatoes does not work in a waffle iron. How do I know this? Because my initial thought of ‘oooh, mashed potato waffles would be yummy!’ turned into a saga of sticking and annoying almost waffles that I had to pry out of the iron in bits. 🙁 I’m not saying it’s impossible, but I will say that cream cheese makes the process way too difficult, while no cream cheese mashed potatoes were a breeze to waffle up. So, if you want some waffles in your future, say no to the cream cheese in your mashed potatoes.
Once you have your no cream cheese mashed potatoes and your waffle iron, these waffles come together quickly and easily. A little mixing of the batter and a little mixing of the sauce and you have a meal. They are great as a side dish, as a main dish with a green salad, or even as breakfast with a couple of eggs. Yum!
– Happy Eating, Annemarie
- 3 cups mashed potatoes
- 1/4 cup buttermilk
- 1/2 cup sliced scallions ( 4-5 scallions), plus more for topping
- 3 oz cheddar cheese, shredded
- 2 large eggs
- 2 tbsp softened butter or bacon fat
- 1/2 cup flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp kosher salt
- oil to spray or brush on the waffle maker
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 1/2 tsp paprika
- dash of garlic powder
- Preheat the waffle iron and set it to medium high.
- Mix together mashed potatoes, buttermilk, scallions, cheddar, egg, and butter or bacon fat until combined. Stir together flour, baking powder, baking soda, and salt in a small bowl. Add the flour mixture to the potatoes and mix.
- Once the waffle iron is hot, spray or brush some oil on both sides. For a two section waffle iron, add about 1/3 cup of the potato mixture to each section of the waffle iron. What you are looking to do is to make rough waffle circles so you may need to add a little more or a little less depending on the size of the sections in your waffle iron.
- Cook until the waffles release from the iron and are golden brown, about 5 minutes, though you may need a minute more or less depending on your iron.
- While the waffles are cooking, whisk together all the sour cream sauce ingredients.
- To serve, top the waffles with the sour cream buttermilk sauce and scatter some sliced scallions over the top.
The potato mixture sizzles when I put it into the iron, which gives the waffles and nice, crispy crust.
I use a Belgian waffle iron, which produces fairly thick waffles in two sections. For waffle iron that makes thinner waffles, check them at 3 minutes. And for a four section waffle iron I would probably use about 1/4 cup of the potato in each section.