Cheesy Leftover Mashed Potato Waffles recipe on justataste.com

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 justataste.com

Cheesy Leftover Mashed Potato Waffles recipe on justataste.com

Cheesy Leftover Mashed Potato Waffles recipe on justataste.com

Cheesy Leftover Mashed Potato Waffles recipe on justataste.com

Craving more? Subscribe to Just a Taste to get new recipes and a weekly newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.

Disclosure: This post contains Amazon affiliate links.

Breakfast

Cheesy Leftover Mashed Potato Waffles

Transform leftover spuds into Cheesy Leftover Mashed Potato Waffles. These waffles are fantastically fluffy yet simultaneously crunchy.
4.8 from 10 votes
Cheesy Leftover Mashed Potato Waffles recipe on justataste.com
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Servings 3 waffles

Ingredients 

  • 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

Equipment:

  • Waffle baker

Instructions 

  • 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!

Shoutout

Did you try this recipe?

Share it with the world! Mention @justataste or tag #justatasterecipes!

Recipe adapted from Serious Eats.


Feeling social?

Share this recipe!

Categories

Nutrition

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

Related Recipes

Check out more crave-worthy favorites

Kelly Senyei holding a copy of The Secret Ingredient Cookbook

love the recipes on just a taste?

Check out my cookbook!

Order your copy of The Secret Ingredient Cookbook featuring 125 brand-new family-friendly recipes with surprisingly tasty twists!

Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. 5 stars
    I absolutely love these! I have made them several times. They are the perfect blend of soft and crispy. They disappear quickly. Even the cold leftover ones taste good. Thanks for the great recipe!

    1. Hi! It’s hard to say for certain what might have caused the waffles to stick but my guess would be that more flour was needed. Also, did you allow the waffle to cook through before opening the waffle baker?

  2. 5 stars
    My daughter was visiting and we made them. So good!!! Thank you for a good excuse to use my old waffle iron. Pretty neglected implement in my kitchen, unfortunately. ☺️

  3. What an incredible idea for using Thanksgiving leftovers too! Can add turkey (small pieces). Can top with cranberry syrup. Can top with gravy.

    The possibilities are endless.

  4. 5 stars
    Great starter recipe! For those that want a little healthier version you can use leftover mashed cauliflower. I also swapped the buttermilk with almond milk. I had to run the waffle maker a few minutes longer after the ready light due to the moisture in the waffle but it all worked out. Very delicious recipe!

See More Comments