All of your favorite things in one happy place- Cheddar Mashed Potato Waffles are your answer to the leftover mashed potato dilemma. The way the cheese gets crunchy around the edges and pulls together all the down-home flavors of mashed potatoes and scallions… your tastebuds will thank you! #mashedpotatoes #wafflemaker #cheddarwaffles #leftovermashedpotatoes
Mashed Potatoes and Cheese in the Waffle Maker
This is the perfect dish for using up leftover mashed potatoes! (Although, really… who has those?) But maybe you made extra of these Mashed Potatoes Supreme and you don’t dare to throw them away. Therefore, cheddar mashed potato waffles are your dish!
Leftovers Are the Key
The great part about leftover mashed potatoes is that they are not as fluffy and light as they were the night before. That’s because all of their parts- butter, cream, s&p, the starch in the potatoes- have had time to marinate and stiffen up a bit. As a result, leftover cheddar mashed potato waffles are even better, sturdier, and more flavorful than if you were using fresh mashed taters!
Mashed Potato Waffle Tips
First of all, preheat your waffle iron and grease well because you want all of that cheese to be stuck to your waffle, not to your iron! To make your waffles, scoop 1/3 to 2/3 cup (depending on the size of your waffle maker) of the potato mixture into the prepared hot waffle iron. Spread it out into an even layer. I suggest using a sturdy silicone spatula for this. The potatoes barely stick, therefore it’s easy to use and to clean up! Now all that’s left is to close the waffle iron lid and let it bake until golden brown and cooked throughout.
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Waffles Aren’t Just for Breakfast Anymore
Because these are so savory, I like to garnish these waffles with extra cheese and sour cream to serve. Cheddar mashed potato waffles are delicious as a meatless Monday entrée. They also pair perfectly with maple rum pork chops or some Instant Pot sweet and sticky chicken wings! They could certainly make a good base for a DIY “waffle” bar. Simply set out assorted meats, sauces, and garnishes to top them with. Keep in mind that if you’re serving these to a larger group, they can be made ahead and kept warm on a baking sheet in a 200 degree F. oven.
Printable Recipe for Leftover Cheddar Mashed Potato Waffles:
Cheddar Mashed Potato Waffles
All of your favorite things in one happy place- Cheddar Mashed Potato Waffles are your answer to the leftover mashed potato dilemma. The way the cheese gets crunchy around the edges and pulls together all the down-home flavors of mashed potatoes and scallions... your taste buds will thank you!
- 2 Tbs. canola oil
- 1/3 cup buttermilk
- 2 large eggs, beaten
- 3 cups leftover mashed potatoes
- 4 scallions, chopped, green parts only
- 1 cup shredded cheddar cheese
- ½ cup all-purpose flour
- ½ tsp. baking powder
- ¼ tsp. baking soda
- cheddar cheese and sour cream, as toppings
Preheat waffle iron and grease well.
In a large mixing bowl, combine oil, buttermilk, and eggs; stir in mashed potatoes, scallions and cheese. In a separate small bowl, combine dry ingredients together, then add to potato mixture, folding until combined.
Scoop 1/3 to 2/3 cup (depending on the size of your waffle maker) of the potato mixture into the prepared hot waffle iron, spreading it out into an even layer.
Close waffle iron lid and let waffle bake until golden brown and cooked throughout. Garnish with extra cheese and sour cream to serve.
If you're serving these to a larger group, these waffles can be made ahead and kept warm on a baking sheet in a 200 degree F. oven. www.ChefAlli.com
Let’s Get You Cookin’,
Recipe shared on The Country Cook/Weekend Potluck.
This recipe was featured as part of Savor the Season. These are a set of recipe cards created by From the Land of Kansas in conjunction with the Kansas Farm Bureau to help promote Kansas specialty crops. Savor the Season is designed to educate and excite consumers about cooking with local produce. All of the recipes use tasty, seasonal produce and provide tips and tricks to cooking with these special ingredients.