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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Recipe Rating


  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.

      1. You can mix it a few hours in advance but I wouldn’t go much longer than that because it can get gummy.

  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!)

  6. 5 stars
    Hi! I just made this recipe for dinner today and it was a hit! I paired the potato waffles with sunny side up eggs, bacon and a crunchy apple cabbage slaw. The only difference I made was use my sourdough discard instead of buttermilk. It was delicious. Also, I kept the waffles on the waffle maker at 9 minutes. It was crispy on the outside and soft in the inside. I’m glad I came across your recipe. Going to go and check out more of your recipe. Thanks

  7. 4 stars
    First waffle didn’t come out well because I opened the lid at four minutes, the normal time for a traditional waffle. Second one was better. Third was best. I waited 8 minutes, double the normal waffle time, before opening the lid. The recipe made 3 1/2 Belgian waffles. I added a tablespoon of bacon bits. The batter doesn’t really rise, so spreading in an even layer is important.

    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.

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

      1. 2 stars
        The taste is good , but it did not do go well in the waffle maker, despite a lot of anti-stick spray, the waffle had to be scrape out in a big mess.
        The rest of the batter I used to make potato pancakes which were good.
        But the batter was not meant for the waffle maker.

      2. Hi Bella – I’m sorry you didn’t enjoy the recipe. 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?

  9. 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!

  10. 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!

  11. 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

  12. 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.

  13. 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!

  14. 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.


  15. 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.

  16. 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.

  17. 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. ☺️

  18. 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.

  19. 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!

  20. I made this recipe for my mom and sister on Easter morning and they loved them. My first waffle stuck to waffle maker, so I added more flour to make batter thicker and the next ones were perfect! I also made a dill sour cream and a oak smoked paprika sour cream for toppers and they went perfect with the waffles.

  21. 5 stars
    Very awesome idea! I love that you put tips on how to adjust for wetness or lack of. They came out great and lifted out perfectly! I always have leftover mashed potatoes and am glad to have a cool recipe to use them up!

  22. Awesome!!!
    I put leftover taco meat in some and other ones, sliced ham. I think I will bring the leftovers to work for lunch tomorrow!

  23. 5 stars
    What a great way to use up leftover mashed potatoes from Thanksgiving. My husband loved them. They came out perfect.

  24. 3 stars
    Same here. Drowned the waffle maker with oil bit these stuck like cement. Taste was good but I don’t know what went wrong. Probably needed more flour as my mashed potatoes were on the creamy side.

    Nonetheless I managed to make some pancakes out of these, topped with onions and mushrooms and a cheese sauce.

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

  25. 5 stars
    Made these for breakfast, yum yum. Hubby put butter n syrup on them, I topped with applesauce. Next time I’m going to try coconut like a previous comment, also add bacon or ham bits.

  26. 5 stars
    These were easy and delicious. I added diced ham and served them at breakfast. I brushed my waffle maker with avocado oil and had no problems with sticking. Thanks for a great recipe.

  27. Can’t believe I didn’t think of this myself! Thank you! Made these with some left over mashed potatoes and served w/deep fried chicken ~ Perfection!

  28. I don’t have a waffle maker so I am thinking I may try making this in my panini press between two pieces of parchment paper.

  29. Er. Mer. Gerd. These were awesome! I followed the recipe and added just a smidge of water to loosen up the consistency a little. They disappeared.

  30. The taste on this was amazing however the execution was AWFUL! Three separate waffles, the last one drowning in cooking spray, and it still stuck like horrible. we were scraping bits off. :( And we’ve used our waffle maker for years w/o waffles sticking. So just be prepared for scraping bits and pieces off your waffle maker.

    1. Hi April – I’m sorry you had this issue. Was your mashed potato mixture especially wet? Did you add additional flour?

    1. Hi Elizabeth – Did you allow the waffle baker to preheat before adding the mixture? And did you allow the waffle to cook through before opening the waffle baker?

  31. Love the flavor. Unfortunately mine have not come out of the iron. Have a brand new waffle, have not had one in a long time. I am not a novice at cooking but do not know the constancy that these need to be. Any help will be appreciated!! They tasted good even though we had to eat them all crumpled up lol!!

  32. I have been craving the frozen birds eye potato waffles for years, but can’t get them here in Aus. I never thought about making them myself. This recipe is amazing, they were easy to make and so delicious. had them with baked beans, totally yum. Am planning to make them for the whole family next week :-) Thanks for making my day :-)

  33. This recipe is amazing… didn’t have sour cream so I made my own topping from stuff in the fridge.
    1/2 cup of vanilla yogurt
    1/8 of vanilla eggnog
    2 tbsp of maple syrup
    1 tsp salt
    And a quick squeeze of a lemon
    Soooooo gooooood!!

  34. Made this tonight with thanksgiving leftovers. It was pretty great with rave reviews with the family. I didn’t have scallions handy, but next time would probably add in sautéed onions. I reduced the flour by about 1/4 cup. Quite filling! Thank you!

  35. wow! these look amazing! but i don’t eat eggs :(( do you have any suggestion for a substitute? i don’t mind if sure not sure.. i can try a couple of options!

  36. What fancy waffles! Love them, they are a good way to astound the whole family and to avoid any long face, brilliant!

  37. Really, what can’t go in a waffle maker? Just saw a recipe for eggs made in a waffle iron. It’s so interesting that you call it a waffle baker. I’ve never heard it referred to as a “baker” before. Maybe that is the real name?

    1. Thanks, Heather! I’m not sure if “waffle baker” is the original name, but it’s the same thing as a waffle iron :)

  38. This looks great! Is it really necessary to oil the waffle maker, because mine doesn’t need oiling when making regular waffles. Thanks.

  39. Oh My! These look fabulous. I love utilizing leftovers; this is a great way to not waste food and create something unique. Love it!

  40. WOW! These look so good! I never know what to do with leftover taters and now I do! Now to go get me a waffle maker…