Leftover cheesy mashed potato waffle on a plate


Leftover Cheesy Mashed Potato Waffles

Oct 5, 2017

What are you going to do with all those mashed potatoes? Why, transform them into delicious waffles!

Servings: 4
Prep Time: 10 minutes
Cook Time: 5 minutes


  • 2 tbsp vegetable oil
  • 1/4 cup buttermilk
  • 2 large eggs
  • 2 1/2 cups of leftover mashed potatoes
  • 1/4 cup chopped green onions
  • 1/2 cup all purpose flour (can substitute with gluten-free flour)
  • 1 cup shredded cheddar cheese
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • non-stick cooking spray
  • sour cream or greek yogurt for dipping (optional)


  • mixing bowls (2)
  • spatula
  • ladle
  • waffle iron (belgian waffle iron used for this recipe)
  • measuring cups


  1. In a large bowl, mix together oil, buttermilk and eggs. Add in the mashed potatoes, cheese and chopped green onions and stir until well combined.
  2. Preheat your waffle iron.
  3. In a separate bowl, combine flour, baking powder, baking soda and fold it into the mashed potato mixture until combined.
  4. Spray your waffle iron with non-stick cooking spray. Then, using a measuring cup or ladle, scoop 1/2 cup to 1/3 cup of the potato mixture into the center of your heated waffle iron. Spread using a spatula to make the layer even. Close the waffle iron lid, and let it bake until golden brown.
  5. Transfer your waffle with a spatula or lift onto a serving plate, and repeat the steps above until you are out of batter.

NOTE: Depending on the original consistency of the mashed potato recipe, you may need to add an extra egg if it's too dry or alternatively extra flour a bit at a time if the mixture is too wet.

Add New Comment

To encourage thoughtful and respectful conversations, first and last names will appear with each submission to CBC/Radio-Canada's online communities (except in children and youth-oriented communities). Pseudonyms will no longer be permitted.

By submitting a comment, you accept that CBC has the right to reproduce and publish that comment in whole or in part, in any manner CBC chooses. Please note that CBC does not endorse the opinions expressed in comments. Comments on this story are moderated according to our Submission Guidelines. Comments are welcome while open. We reserve the right to close comments at any time.

Submission Policy

Note: The CBC does not necessarily endorse any of the views posted. By submitting your comments, you acknowledge that CBC has the right to reproduce, broadcast and publicize those comments or any part thereof in any manner whatsoever. Please note that comments are moderated and published according to our submission guidelines.