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.
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- 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.
- 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.
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Recipe adapted from Serious Eats.