Do you have leftover mashed potatoes in the fridge? Instead of letting them go to waste, turn them into crispy, savory waffles tonight. Mashed potato waffles are an easy, delicious way to reinvent leftovers into a brand-new meal.
If you own a waffle iron that rarely sees the light of day, this is the perfect reason to bring it out more often. Mashed potato waffles give your waffle maker new purpose beyond breakfast, turning simple leftovers into a crowd-pleasing dish.
One important tip: avoid using mashed potatoes made with cream cheese. Cream cheese can make the mixture too sticky and cause the waffles to cling to the iron. I learned this the hard way—my favorite cream cheese–based mashed potatoes stuck in pieces and made the process frustrating. Mashed potatoes without cream cheese, however, crisp up beautifully and are easy to release.
With plain, well-made mashed potatoes and a hot waffle iron, these waffles come together quickly. Mix the potato batter, toast in the iron until golden and crisp, and make a simple sour cream–buttermilk sauce to finish. Serve them as a side, a main with a fresh salad, or alongside eggs for an indulgent breakfast.
– Happy Eating, Annemarie
Loaded Mashed Potato Waffles
5 mins
30 mins
35 mins
4 servings
375kcal
Just a Little Bit of Bacon
Ingredients
- 3 cups mashed potatoes
- 1/4 cup buttermilk
- 1/2 cup sliced scallions (4–5), 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.
- In a bowl, combine mashed potatoes, buttermilk, scallions, cheddar, eggs, and butter or bacon fat. In a separate small bowl, whisk together flour, baking powder, baking soda, and salt, then fold the dry mixture into the potatoes until evenly combined.
- When the waffle iron is hot, brush or spray both plates with oil. For a two-section Belgian iron, add about 1/3 cup of potato mixture to each section; adjust the amount to fit your iron so the batter forms a rough circle.
- Cook until the waffles release easily and are golden brown, about 5 minutes—check sooner for thinner irons or add a minute for thicker ones.
- While the waffles cook, whisk together sour cream, buttermilk, paprika, and garlic powder to make the sauce.
- Serve the waffles topped with the sour cream–buttermilk sauce and extra sliced scallions.
Notes
I use a Belgian waffle iron that makes thick two-section waffles. If your iron makes thinner waffles, check them around 3 minutes. For a four-section iron, use about 1/4 cup of batter per section.
