Mashed Potato Waffles Recipe
Introduction
Mashed potato waffles are a creative and delicious way to transform leftover mashed potatoes into crispy, cheesy treats. Perfect for breakfast, snacks, or a comforting side dish, they’re quick to make and sure to please the whole family.
Ingredients
- 2 cups cold leftover mashed potatoes
- 1/4 cup all-purpose flour
- 2 large eggs
- 1/2 cup shredded cheddar cheese
- 1 tbsp chopped chives
Instructions
- Step 1: In a large mixing bowl, combine the mashed potatoes, flour, and eggs. Mix until the batter is smooth and well combined. Then stir in the shredded cheddar cheese and chopped chives.
- Step 2: Preheat your waffle iron to the highest heat setting and grease it lightly with cooking oil spray. Add about 1/2 cup of the potato batter to the center of the iron and close the lid. Cook until the waffle is golden brown and slightly crispy. Repeat with the remaining batter. For mini waffles, use 1/4 cup of batter each time.
Tips & Variations
- Use cold mashed potatoes for best texture; fresh mashed potatoes may work but could be too soft.
- Add cooked bacon bits or sautéed onions for extra flavor.
- Try different cheeses like mozzarella or pepper jack to vary the taste.
- If the batter feels too wet, add a little more flour to help the waffles hold together.
Storage
Store leftover mashed potato waffles in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in a toaster or oven at 350°F (175°C) until heated through and crispy again.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh mashed potatoes instead of leftovers?
Yes, but be sure the mashed potatoes are thick and not too creamy. Let them cool before using to achieve the best texture for waffles.
Will these waffles freeze well?
Absolutely. Freeze cooked waffles in a single layer on a baking sheet, then transfer to a freezer bag. Reheat straight from frozen in a toaster or oven for best results.
PrintMashed Potato Waffles Recipe
Crispy and cheesy mashed potato waffles made from leftover mashed potatoes, blended with flour, eggs, cheddar cheese, and chives, cooked to golden perfection in a waffle iron for a deliciously savory twist on classic waffles.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 waffles 1x
- Category: Breakfast, Snack
- Method: Grilling
- Cuisine: American
Ingredients
Mashed Potato Waffles
- 2 cups cold leftover mashed potatoes
- 1/4 cup all-purpose flour
- 2 large eggs
- 1/2 cup shredded cheddar cheese
- 1 tbsp chopped chives
Instructions
- Prepare the Batter: In a large mixing bowl, add the cold leftover mashed potatoes, all-purpose flour, and eggs. Mix thoroughly until the batter is smooth and well combined. Then fold in the shredded cheddar cheese and chopped chives evenly into the mixture.
- Preheat and Grease Waffle Iron: Spray your waffle iron with cooking oil spray to prevent sticking and preheat it to the highest heat setting for a crisp finish.
- Cook the Waffles: Spoon 1/2 cup of the mashed potato batter onto the center of the preheated waffle iron. Close the lid and cook until the waffles are golden brown and have a slightly crispy texture, which usually takes about 4-6 minutes. Repeat the process with the remaining batter. For mini waffles, use 1/4 cup of batter per waffle instead.
Notes
- All-purpose flour helps to bind the waffles; you can substitute with gluten-free flour for a gluten-free option.
- Leftover mashed potatoes should be cold to help maintain the batter consistency.
- You can customize by adding other herbs or spices to taste.
- Ensure the waffle iron is properly greased to avoid sticking.
- Serve immediately for best crispiness, or reheat in a toaster or oven to maintain texture.
Keywords: mashed potato waffles, leftover potatoes, cheesy waffles, savory waffles, breakfast recipe, easy waffles, potato snacks
