Ready in just 20 minutes, Mashed Potato Waffles are a genius way to transform your leftover mashed potatoes into something extraordinary. Using your waffle iron, these waffles turn out perfectly crisp on the outside, tender on the inside, and packed with flavor.
If you love mashed potatoes but are looking for a way to lift up leftovers, Mashed Potato Waffles are for you.
These savory waffles are crispy on the outside, fluffy on the inside, and will make you see mashed potatoes in a whole new light.
Need mashed potatoes to make this recipe? Don’t miss my Crockpot mashed potatoes, yukon gold mashed potatoes, loaded mashed potatoes, gruyere mashed potatoes, and Instant Pot garlic mashed potatoes.
Ingredients
- Leftover Mashed Potatoes: We're starting with 3 cups of leftover mashed potatoes. This is a fantastic way to repurpose those extras from last night's dinner. If your mashed potatoes are already seasoned, great! If not, don't worry, we've got plenty of flavors coming up.
- Shredded Cheese: Next up, we're adding some cheesy goodness to our waffles with shredded cheese. Feel free to use your favorite variety here - cheddar cheese, mozzarella, or even pepper jack for a little kick would work wonderfully.
- Crumbled Cooked Bacon: For a savory punch and a hint of smokiness, we're incorporating crumbled cooked bacon. If you're vegetarian, you can easily swap this out with some sautéed mushrooms or bell peppers.
- Chopped Chives: These will add a subtle oniony flavor and a pop of color to our waffles. If you don't have chives on hand, finely chopped green onions will do the trick.
- Large Eggs, Lightly Beaten: Eggs act as a binding agent in our waffle batter, ensuring everything sticks together beautifully.
- Butter, Melted and Cooled: A little bit of butter goes a long way in enhancing the taste and texture of our waffles. Be sure to let it cool before mixing it in to avoid scrambling the eggs.
- All-Purpose Flour: This will give our waffles structure and ensure they hold their shape in the waffle iron. If you're gluten-free, a good quality gluten-free flour blend can be used instead.
- Baking Powder: A crucial ingredient for light and fluffy waffles. It will help our waffles rise and become wonderfully crispy.
- Sea Salt: Last but not least, a touch of sea salt to balance out all the flavors. If your mashed potatoes are already quite salty, feel free to adjust this to taste.
Step by Step Instructions
For the full recipe for cooking mashed potatoes in a waffle maker with measurements, see the recipe card at the end of the post.
First things first, we'll need to preheat our waffle iron to medium-high.
Tips and Tricks for Waffled Mashed Potatoes
- The Perfect Batter: The key to getting your waffles just right is the consistency of the batter. It should be thick enough to hold its shape but not so dense that it doesn't spread easily in the waffle iron. If it's too thick, add a splash of milk; if it's too thin, a bit more flour should do the trick.
- Mix-ins Galore: While our recipe calls for bacon and chives, there are tons of other delicious mix-ins you can try. Think diced ham, cooked sausage, chopped herbs like parsley or dill, or even some finely chopped spinach for a green boost.
- Waffle Iron Care: Don't forget to preheat your waffle iron before adding the batter, and always grease it well. This will ensure your waffles don't stick and come out golden and crispy every time.
FAQs
Why are my potato waffles soggy?
If your potato waffles are soggy, it could be because the batter was too thin.
Make sure to use the correct measurements and add just enough flour to give the batter a thicker consistency. This will help ensure your waffles come out crispy every time.
Are potato waffles good for breakfast?
Absolutely! Potato waffles make a delicious and hearty breakfast or brunch option. Top with a fried egg, scallions, avocado, bacon, or a dollop of sour cream for an extra special treat.
Can I freeze potato waffles?
Yes, it's very easy to freeze potato waffles. Simply wrap each one in freezer-safe bags and store in the freezer for up to three months.
When ready to eat, simply reheat in the oven or toaster oven until warmed through.
More Waffle Recipes to Try
- Pumpkin Waffles: As the leaves start to fall and the air turns crisp, nothing says cozy quite like our Pumpkin Waffles, a warm and spicy treat perfect for those chilly autumn mornings.
- Banana Oatmeal Waffles: Want a hearty breakfast that's also healthy? Give our Banana Oatmeal Waffles a try - they're packed with wholesome oats and ripe bananas, making them a nutritious start to your day.
- Nutella Waffles: For all the chocolate lovers out there, our Nutella Waffles are a dream come true - imagine fluffy waffles with creamy Nutella, a combination that's simply irresistible!
- Quinoa Waffles: Looking for a protein-packed breakfast that's also gluten-free? Our Quinoa Waffles have got you covered - they're light, crispy, and full of nutty quinoa goodness.
20-Minute Leftover Mashed Potato Waffles
Equipment
- waffle iron
Ingredients
- 3 cups leftover mashed potatoes
- ¾ cup shredded cheese
- ½ cup crumbled cooked bacon
- ¼ cup chopped chives
- 2 large eggs lightly beaten
- 2 tablespoons butter melted and cooled
- ¼ cup all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon sea salt
Instructions
- Preheat your waffle iron to medium-high.
- Place the mashed potatoes in a bowl and stir in the cheese, bacon, chives, eggs, butter, flour, baking powder, and salt.
- Brush your waffle iron with melted butter or oil.
- Spread the potato mixture into each waffle square.
- Close the lid and cook for 10 to 12 minutes, until golden brown.
Leave a Comment & Rate this Recipe