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!
Howdy! Chef Alli Here. Let’s Get You Cookin’…. Shall We?? 🙂
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!
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!
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
- Baked Pull-Apart Stuffing Ring
Printable Leftover Mashed Potato Cheddar Waffles Recipe
Cheddar Mashed Potato Waffles
- 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.
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Let’s Get You Cookin’,
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