Loaded Mashed Potato Waffles
Mashed Potato Waffles are filled with scallions and cheese and are an awesomely tasty way to enjoy leftover mashed potatoes.
Servings 4 servings
Calories 375kcal
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
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.
Nutrition
Calories: 375kcal