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.
4.78 from 18 votes
Cheesy Leftover Mashed Potato Waffles recipe on
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
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!


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Recipe adapted from Serious Eats.

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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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    1. Hi there! I’ve never tried that so I can’t say with certainty what the results would be. Let me know if you give it a shot.

  1. Wow, these were good! Had them for supper with leftover steak and veggies. Going to try them with eggs tomorrow morning!

  2. 5 stars
    Great recipe! I enjoyed the crispy outer layer with the softness inside. I will definitely make them again and possibly try some different variations.

    1. I’m so thrilled you enjoyed the recipe, Suzann! I can’t wait to read what other variations you come up with!

  3. 5 stars
    Turned out perfect and was a huge hit! Light, fluffy with a crispy out side. Layered with leftover turkey, cranberries and gravy. Delicious!

  4. 5 stars
    Ok so I make mashed potatoes just so I can make this recipe the next day! I’ve made them many many times and they are always perfect and always a huge hit. I get cheers when I announce what’s for supper

  5. 5 stars
    This was a hit! Savory. Not heavy at all. Soft and pillowy inside and crunchy outside. I let it cook a minute or so extra after the light went out.

  6. Just made them in my mini waffle maker. No sticking whatsoever and i didn’t even oil it first. Its fairly new and non-stick. Also the batter was pretty thick so maybe that helps with it not sticking. Delicious! We gobbled them up. Looking forward to trying many variations. Would make a yummy base for an eggs benny. Thank you for sharing!

  7. 3 stars
    I made these tonight. They were good, but not earth shattering, I think it is my waffle maker (cheap red one), as they seemed burnt on the outside, and were too soft in the middle.

    I used a butter knife to get them out of the waffle maker. I think this is a great base…just gotta keep trying…I’m going to try the steak seasoning that Rick suggests next time.


  8. 5 stars
    Perfect for leftover mashed potatoes! Baked until extra crispy and cut the waffles into strips for the kiddos to dip in ketchup, a la french fries.

  9. 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. If it kept sticking, I’m wondering if you used cheese. I know in some keto fritters, cheese is so necessary to hold things together. Like with ground beef. The fat holds the burgers together or they fall apart.

  10. 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. ☺️

  11. 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.

  12. 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!

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