Leftover Mashed Potato Waffles Recipe
Introduction
Turn your leftover mashed potatoes into crispy, cheesy waffles that make a delicious and easy snack or breakfast. These savory waffles are packed with cheddar and scallions, and perfect for customizing with your favorite toppings.
Ingredients
- 2 1/2 cups leftover mashed potatoes
- 2 large eggs (whisked)
- 3 tbsp scallions (chopped)
- 1 ½ cups cheddar cheese (shredded)
- 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- Cooking spray for the waffle maker
- Sour cream (for serving)
- Additional scallions, avocado, tomato, pickled onions, bacon, smoked salmon or lox, and everything but the bagel seasoning for garnish (optional)
Instructions
- Step 1: Preheat the waffle iron and grease it lightly with cooking spray.
- Step 2: In a large bowl, whisk the eggs, then add mashed potatoes, chopped scallions, and shredded cheddar. Mix until combined.
- Step 3: In a small bowl, whisk together the flour, baking powder, and baking soda. Fold the dry ingredients into the potato mixture until well blended.
- Step 4: Scoop about 1/2 cup of the batter (or less, depending on waffle iron size) onto the prepared waffle iron. Spread evenly with a spoon to avoid thick spots.
- Step 5: Close the lid and cook until the waffle is golden brown and crispy.
- Step 6: Transfer the cooked waffle to a serving plate or keep warm in the oven while you finish cooking the remaining batter.
- Step 7: Serve hot, topped with sour cream and your choice of garnishes like scallions, bacon, smoked salmon, tomato, pickled onions, or everything but the bagel seasoning.
Tips & Variations
- Use cold leftover mashed potatoes for best texture and easier handling.
- Feel free to swap cheddar for any other cheese like mozzarella or pepper jack for a different flavor.
- Add cooked bacon or finely chopped ham to the batter for extra savory goodness.
- For a gluten-free version, substitute the flour with a gluten-free blend or almond flour.
- Top with avocado slices or a fried egg for a hearty breakfast option.
Storage
Store leftover waffles in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or oven to retain their crispiness. Avoid microwaving as it may make them soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these waffles without leftover mashed potatoes?
While leftover mashed potatoes create the best texture, you can make fresh mashed potatoes and let them cool completely before using. Be sure they are not too runny for the batter to hold together well.
How do I keep the waffles crispy after cooking?
Keep the waffles warm on a baking sheet in a low oven (around 200°F or 90°C) until ready to serve. This helps maintain their crisp texture without drying them out.
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Leftover Mashed Potato Waffles Recipe
- Total Time: 25 minutes
- Yield: 4 waffles 1x
Description
Transform leftover mashed potatoes into crispy, cheesy waffles that make a quick, savory breakfast or snack. This recipe combines creamy mashed potatoes with sharp cheddar, scallions, and a light fluffy texture from baking powder and soda, cooked perfectly in a waffle iron for golden-brown, flavorful waffles ready to be topped with sour cream, bacon, smoked salmon, or fresh veggies.
Ingredients
Waffle Batter
- 2 1/2 cups leftover mashed potatoes
- 2 large eggs (whisked)
- 3 tbsp scallions (chopped)
- 1 ½ cup cheddar cheese (shredded)
- 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- Cooking spray for the waffle maker
Toppings (optional)
- Sour cream
- Scallions
- Avocado
- Tomato
- Pickled onions
- Bacon
- Smoked salmon or lox
- Everything but the bagel seasoning
Instructions
- Preheat and Prepare Waffle Iron: Preheat the waffle iron and grease it with cooking spray to prevent sticking and ensure even cooking.
- Combine Wet Ingredients: In a large bowl, whisk the eggs. Add the mashed potatoes, chopped scallions, and shredded cheddar cheese. Mix thoroughly until well combined.
- Mix Dry Ingredients: In a separate small bowl, whisk together the all-purpose flour, baking powder, and baking soda to ensure even distribution before folding into the wet mixture.
- Combine Batter: Gently fold the dry ingredients into the potato mixture until the batter is uniform and smooth without overmixing.
- Cook Waffles: Scoop about 1/2 cup (or suitable amount depending on your waffle iron size) of batter onto the prepared waffle iron. Spread evenly but not too thick to allow crisp cooking. Close the lid and cook until the waffle is golden brown and crisp.
- Serve and Garnish: Transfer the cooked waffle to a serving plate or keep warm in a low oven while you finish cooking the rest. Garnish with your choice of sour cream, scallions, avocado, tomato, pickled onions, bacon, smoked salmon, or sprinkle with everything but the bagel seasoning.
Notes
- Leftover mashed potatoes work best for this recipe, providing the perfect creamy base.
- Make sure the waffle iron is well greased to prevent batter from sticking and tearing.
- Adjust the batter amount per waffle based on the size of your waffle maker to ensure even cooking.
- These waffles can be kept warm in a low oven while finishing the batch to serve all hot.
- Experiment with toppings to customize flavors; smoked salmon and avocado add a sophisticated touch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: mashed potato waffles, leftover mashed potatoes recipe, cheesy potato waffles, savory waffles, breakfast waffle recipe
