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
Loaded Mashed Potato Waffles
Ingredients
- 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
Sour Cream Buttermilk Sauce
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 1/2 tsp paprika
- dash of garlic powder
Instructions
- 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.
Notes
Stephanie says
Are the 3 cups of mashed potatoes leftovers or mashed potato flakes?
justalittlebitofbacon says
Leftover mashed potatoes. I’ve never made this with potato flakes, so I have idea if that would work. I hope that helps!
Laila says
Hi, this sounds yummy. One question – can I substitute buttermilk with something else, maybe sour cream? We don’t have buttermilk where I live unfortunately. Thanks!
justalittlebitofbacon says
Certainly! I almost always have buttermilk in the fridge, but sour cream mixed with some milk will work as well. It’s not a lot of buttermilk, so the sour cream might not need to be thinned, but my usual conversion is replace buttermilk with half sour cream and half milk. Here it would be 2 tbsp sour cream/2 tbsp milk.
Alberta says
1/4 cup milk or cream and 1/4 tsp lemon juice or white vinegar. Stir and let sit a few minutes, Viola” – buttermilk!
Breakfast for Dinner says
That’s it, I MUST make waffles out of mashed potatoes!! I feel like I’m seeing them everywhere these days, and you’ve finally pushed me over the ledge. I will be making mashed potatoes for dinner later this week, and will quarantine some to make these waffles the morning after! Thanks for the much-needed push! 😉
justalittlebitofbacon says
Hello! I really need to go through my spam folder more often! And you should make these. We were all big fans of them. 🙂
Robyn @ Simply Fresh Dinners says
Hi Annemarie,
Just love these waffles. The flavors must be amazing. I’m with you on bacon…a necessity of life!
Saw you over at FBC and thought I’d pop into your blog and so glad I did! Gorgeousness everywhere 🙂 Love your photos and healthy, seasonal eating. Welcome to FBC 🙂
I’ve sent you some PInterest and FB group invites ! Have a great day.
justalittlebitofbacon says
You’re getting all sorts of messages from me today. 🙂 Thanks for the lovely comments on my pictures. And the waffles are really tasty. It took me a few tries to get them right so they’ve been well testing.