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!
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)
- waffle iron (belgian waffle iron used for this recipe)
- measuring cups
- 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.
- Preheat your waffle iron.
- In a separate bowl, combine flour, baking powder, baking soda and fold it into the mashed potato mixture until combined.
- 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.
- 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.
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