Cheesy Leftover Mashed Potato Waffles

from 27 votes

Cheesy Leftover Mashed Potato Waffles recipe on

First, there were leftover mashed potato pancakes. And then, there were leftover mashed potato muffins. I had no choice but to complete the leftovers trifecta. Welcome to the spare spuds shindig, Cheesy Leftover Mashed Potato Waffles.

If you’re like me, your mind is already running wild with the endless mix-in possibilities. Bacon! And ham! And broccoli! Don’t let me stop that mind from sprinting toward the “Will It Waffle” finish line. The answer is yes. Yes, leftover mashed potatoes make for fantastically fluffy yet simultaneously crunchy waffles, just like their leftover stuffing waffles cohorts. Add some shredded cheddar and sliced scallions to the equation and breakfast, brunch, lunch or dinner is served.

Cheesy Leftover Mashed Potato Waffles recipe on

Cheesy Leftover Mashed Potato Waffles recipe on

Cheesy Leftover Mashed Potato Waffles recipe on

Cheesy Leftover Mashed Potato Waffles recipe on

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Cheesy Leftover Mashed Potato Waffles

Transform leftover spuds into Cheesy Leftover Mashed Potato Waffles. These waffles are fantastically fluffy yet simultaneously crunchy.
Author: Kelly Senyei
4.71 from 27 votes
Cheesy Leftover Mashed Potato Waffles recipe on
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 3 waffles


  • 2 Tablespoons vegetable oil
  • 1/4 cup buttermilk
  • 2 large eggs
  • 2 1/2 cups leftover mashed potatoes
  • 3 Tablespoons chopped scallions
  • 1 cup shredded cheddar cheese
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Sour cream, for serving


  • Waffle baker


  • Preheat the waffle baker and grease it with cooking spray.
  • In large bowl, whisk together oil, buttermilk and eggs. Stir in the mashed potatoes, scallions and cheese until well combined.

In a separate small bowl, whisk together the flour, baking powder and baking soda. Fold the flour mixture into the potato mixture until it's well combined.

Scoop ½ to 2/3 cup (depending on the size of your waffle baker) of the mixture into the prepared waffle baker, spreading it into an even layer. (The potato mixture will not spread or expand as much as a regular waffle, so it's important to spread it in an even layer.) Close the lid and let the waffle bake until golden brown and the egg is cooked throughout.
  • Transfer the waffle to a serving plate then repeat the filling and baking process with the remaining potato mixture.
  • Serve the potato waffles topped with sour cream and garnished with additional chopped scallions.

Kelly's Notes:

  • All leftover mashed potatoes will vary in consistency depending on how much cream, milk or melted butter you added to the original batch. If the waffle batter looks too dry and isn't holding together, add one more egg. If it looks too wet, add more flour, 1 tablespoon at a time, until the mixture is cohesive.
  • Do not lift up the waffle baker lid too soon or you’ll risk having the mixture separate and stick to the waffle baker. Allowing the waffle to cook through before opening the waffle baker ensures the waffle can be removed whole.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Calories: 541kcal, Carbohydrates: 58g, Protein: 20g, Fat: 25g, Saturated Fat: 16g, Cholesterol: 150mg, Sodium: 441mg, Potassium: 759mg, Fiber: 4g, Sugar: 3g, Vitamin A: 630IU, Vitamin C: 41.7mg, Calcium: 358mg, Iron: 2.4mg


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Recipe adapted from Serious Eats.

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  1. 5 stars
    We loved this recipe and I was so glad that it used so many mashed potatoes. They are quite filling; one was a serving for me. Thanks for sharing

  2. 5 stars
    Delicious and turned out perfectly, though I did cook them about twice as long as I would a normal waffle. I topped them with a little leftover stuffing before closing the waffle iron, then served with a fried egg on top, gravy, and a sprinkle of microgreens. Would have been even better with some crumbled bacon in the batter. I think this will be my family’s new Thanksgiving Sunday leftover brunch tradition.

  3. 5 stars
    These waffles are great, and my family loved them. It’s a wonderful way to use up leftover mashed potatoes. We ate them topped with avocado, sliced tomato and sour cream. We also tried them topped with lox and sour cream. All were delicious.

  4. As a recent widower, I could never boil water correctly! Neighbors are kind enough to bring food on occassion and I was unexpectedly delivered many mash potatoes. I love mash potatoes, which is probably why I received so much. As a novice cook, how do you tell if the egg is cooked? I mean its mixed with the mixture, so was confused about that one. Anyways they turned out well, and was wondering if you can freeze them?

    1. Hi Barry – I’m so sorry for your loss. The eggs will cook pretty quickly since they are mixed into the batter. The waffles will freeze well. Once the waffles are completely cool, transfer them to a parchment-lined baking sheet. (If you’re freezing more than one layer of waffles, use another sheet of parchment paper to separate the layers.) Place the baking sheet into the freezer and freeze the waffles for at least 6 hours. Once they are completely frozen, you can transfer them to a sealable freezer bag and store them for up to a month.

  5. (Oh! and since I didn’t have buttermilk, I used regular milk with 2 tsp of vinegar and it worked just as well!)

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