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Leftover Mashed Potato Cheddar Waffles

January 15, 2023 by Chef Alli Leave a Comment

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All of your favorite things in one happy place – Leftover Mashed Potato Cheddar Waffles are your answer to the “what am I going to do with all these mashed potatoes?” dilemma.

We love to garnish these savory waffles with extra cheese, sour cream and scallions. Oh! And if you’ve got a little leftover bacon around…..bring it on.

Leftover Mashed Potato Cheddar Waffles Recipe – Waffles Aren’t Just for Breakfast Anymore! 

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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, you sure don’t won’t want to throw them away.

Mashed Potato 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, and 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!

Leftover Cheddar Mashed Potato Waffles are a comforting side or snack for any occasion.

Tips for Making Mashed Potato and Cheddar Waffles

  • 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 the batter 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 the waffle bake until golden brown and cooked throughout.
  • Serve the waffles at once, garnished with sour cream, scallions and more cheese, if desired.  If we happen to have some cooked bacon crumbles in the fridge, they really round out these waffles!

Leftover Cheddar Mashed Potato Waffles are a comforting side or snack for any occasion.

Can you freeze these waffles? 

Yes. Once the waffles are cooked throughout and have fully cooled, place them in a single layer on a baking sheet. Place the waffles into the freezer and freeze solid; remove the frozen waffles to a freezer bag and seal well.  Since the waffles have been individually frozen before they go into the freezer bag, you can now pull out as few or as many as you want at a time – super handy!

What other cheeses would be good in mashed potato waffles?

Great question.  We’ve used Monterey Jack, Colby Jack, mozzarella and smoked Gouda – all delicious.  You can use nearly any type of cheese and combination there of.

More Favorite Recipes to Enjoy 

  • Instant Pot Jambalaya

  • Oh Snap! Baked Spaghetti Pie Casserole

  • Halloween Mummy Poppers 

  • Instant Pot Sausage Bangers and Mashed Potatoes 

  • Savory Sweet Bacon Cheeseburger Sliders 

  • Spicy Italian Sub Crescent Roll Ring 

  • Baked Pull-Apart Stuffing Ring 

Printable Leftover Mashed Potato Cheddar Waffles Recipe 

Cheddar Mashed Potato Waffles

All of your favorite things in one happy place - Leftover Mashed Potato Cheddar Waffles are your answer to the "what am I going to do with all these mashed potatoes?" dilemma. We love to garnish these savory waffles with extra cheese, sour cream and scallions. Oh! And if you've got a little leftover bacon around.....bring it on. 
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12 waffles
Calories: 134kcal
Author: Chef Alli

Ingredients

  • 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

Instructions

  • 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.

Notes

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.   
**Be  sure to check the blog post for lots of my favorite tips and tricks, specific instructions, recommended tools and FAQ's for making this recipe. 
Course: Side Dish
Cuisine: American
Keyword: cheese, leftovers, mashed potato, waffles

Nutrition

Calories: 134kcal | Carbohydrates: 14g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 38mg | Sodium: 130mg | Potassium: 266mg | Fiber: 1g | Sugar: 1g | Vitamin A: 185IU | Vitamin C: 11mg | Calcium: 101mg | Iron: 1mg
Did you make this recipe?
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Let’s Get You Cookin’,
Chef Alli

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Filed Under: Food and Recipes, Side Dishes Tagged With: vegetables

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