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    Home » Recipes » Potatoes

    Home » Recipes » Potatoes

    Easy Potato Waffles

    By Chula King · May 2, 2022 · Updated May 12, 2022 Leave a Comment

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    Easy Potato Waffles are the perfect solution to using leftover mashed potatoes. By themselves, leftover mashed potatoes are great. However, add some cheese, bacon and a few additional ingredients. Then cook to perfection in a mini waffle maker, and you have a versatile meal fit for any occasion.

    Easy Cheesy Potato Waffles.
    Contents show
    1 Why You Should Make This Potato Waffle Recipe
    2 Here’s What You’ll Need
    3 Here’s How I Made the Potato Waffle Recipe
    4 Frequently Asked Questions
    5 Easy Potato Waffles
    5.1 Equipment
    5.2 Ingredients
    5.3 Instructions
    5.4 Chula’s Expert Tips
    5.5 Nutrition

    Why You Should Make This Potato Waffle Recipe

    If you have leftover mashed potatoes in your refrigerator like I often do, the question arises as to what to make. While there are many alternatives, this Potato Waffle recipe definitely rises to the top.

    • Easy: At the top of the list is easy. With just a handful of ingredients and minimal prep, you can have these amazing potato waffles on your table in no time
    • Versatile: I like to keep my potato waffles simple and just add cheese and bacon. Who wouldn’t love the combination of cheese and bacon? You could, however, add chives, green onions, salmon, broccoli, or whatever you happen to have on hand. In addition, the recipe is easily adapted to accommodate the quantity of mashed potatoes you have on hand.
    • Amazing Leftovers: These potato waffles make perfect leftovers. Store them in the refrigerator in an airtight container for several days and reheat them in the oven with no decline in taste. Alternatively, freeze them wrapped in plastic wrap or aluminum foil for up to a month.
    • Versatile Again: The potato waffles are both versatile in terms of ingredients and versatile in terms of how they are served. For an amazing breakfast, serve them topped with an egg. For brunch or a light lunch, add a nice salad. For dinner, serve as an amazing side dish. Bottom line, let you imagination run free!

    Here’s What You’ll Need

    Ingredients for Easy Potato Waffles.
    • Mini Waffle Maker: You can’t have waffles without a waffle maker. I like to keep the potato waffles small or mini-sized. For this, I used the Dash Mini Maker that Susan gave me. It produced the perfect size of waffles. In addition, it’s inexpensive and made perfect potato waffles.
    • Wet Ingredients Plus 2: For the wet ingredients, I used milk, melted butter and an egg. The plus two included baking powder and baking soda which I whisked into the wet ingredients.
    • The Rest of the Ingredients: For the remaining ingredients, I used leftover mashed potatoes (I only had a cup of leftover mashed potatoes), all-purpose flour, shredded cheddar cheese and crumbled bacon.

    Here’s How I Made the Potato Waffle Recipe

    1. I started by whisking together the milk, melted butter, egg, baking powder and baking soda in a medium bowl.

    The reason for including the baking powder and baking soda was that I wanted to ensure that they were well incorporated into the batter.

    Whisking together milk, melted butter, egg, baking powder and baking soda in a bowl.
    1. Next, I added the leftover mashed potatoes, flour, cheese and bacon. I stirred to combine all of the ingredients for the potato waffle batter.
    Batter for the potato waffles.
    1. Once the batter was made, I preheated the mini waffle maker. When it the waffle maker was hot, I sprayed both the top and the bottom with vegetable spray.
    Spraying waffle iron with vegetable spray.
    1. I added about a third of a cup of the potato waffle batter to the hot mini waffle maker. Using a small spatula, I spread the batter to cover the bottom of the waffle maker and closed the lid.

    I let the potato waffle cook for about 4 minutes until it was nicely browned.

    Spreading potato waffle batter on bottom of mini waffle maker.
    1. After four minutes, I opened the waffle maker and carefully lifted out the potato waffle. I repeated this process with the remaining batter.

    Some of the waffles had a bit of overhang like is pictured below. Not a problem. I simply used some kitchen shears to trim the waffle!

    Potato waffle after four minutes of cooking.

    My one cup of leftover mashed potatoes produced five awesome Potato Waffles. Even the Master Taste Tester was impressed with the taste. You will be as well. Yum!

    Easy Potato Waffles.

    Frequently Asked Questions

    Can the recipe be doubled?

    I only had a cup of mashed potatoes when I made this recipe. You can easily double the ingredients for twice as many of these amazing waffles.

    Is there a substitute for the bacon?

    If you’re not interested in adding bacon to these waffles, feel free to substitute ¼ cup of minced chives of sliced green onion tops.

    Will other types of cheese work in this recipe?

    I used extra sharp shredded Cheddar cheese in this recipe because that’s what I had on hand. However, feel free to experiment with different cheeses such as Colby, Colby Jack, Pepper Jack, Monterey Jack, etc.

    What toppings work well with this recipe?

    I like to add sour cream, shredded cheese and green onion tops. However, you could also add bacon bits, broccoli, chives, butter salsa, avocado, poached eggs, etc. There really is no limit to what you can add.

    I hope you liked this recipe for Easy Potato Waffles as much as I do. If so, please consider rating it and leaving a comment. Also, if you’d like to receive notifications of new posts by email, enter your email address in the Subscribe box.

    Thank you so much for visiting Pudge Factor. I hope you’ll come back!

    Easy potato waffles.

    Easy Potato Waffles

    Easy Potato Waffles are the perfect way to use leftover mashed potatoes. I like to add cheese and bacon for an amazing dish. This recipe uses one cup of leftover mashed potatoes. Feel free to double it.
    5 from 1 vote
    Print Pin Rate
    Course: Appetizer, Breakfast, Brunch, Side Dish
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 5 potato waffles
    Calories: 176kcal
    Author: Chula King

    Equipment

    • 1 Mini Waffle Maker (Dash)

    Ingredients

    • 2 Tablespoons milk
    • 1 Tablespoon unsalted butter, melted
    • 1 large egg
    • ¼ teaspoon baking powder
    • ⅛ teaspoon baking soda
    • 1 cup leftover mashed potatoes (See Tip 1)
    • ¼ cup (1.25-ounces) all-purpose flour
    • ½ cup shredded Cheddar cheese (See Tips 2 and 3)
    • ¼ cup cooked and crumbled bacon (3 to 4 slices)

    Instructions

    • Whisk together the milk, melted butter, egg, baking powder and baking soda in a medium bowl.
    • Add mashed potatoes, flour, cheese and bacon. Stir until all ingredients are well incorporated.
    • Preheat mini waffle maker. Spray bottom and top with vegetable spray. Add ⅓ cup of the potato mixture; spread to cover the bottom. Cover with top of mini waffle maker and cook for 4 minutes or until golden brown. Remove from waffle maker. (See Tips 4 and 5)
    • Repeat with remaining potato waffle batter.
    • Yield: 5 Potato Waffles (See Tips 6 and 7)

    Chula’s Expert Tips

    1. Leftover mashed potatoes should be well seasoned. Also they can have a varied consistency. If too dry, add more milk or if too wet, add more flour to achieve the proper consistency. 
    2. Finely shredded cheese works best in this recipe.
    3. Feel free to experiment with different cheeses.
    4. If some of the potato waffles have ragged edges, just trim them with kitchen shears.
    5. Place potato waffles in 200°F oven to keep warm while the remaining potato waffles are being made.
    6. For this recipe, I only had one cup of leftover mashed potatoes. This recipe, however, can be easily doubled to include 2 cups of leftover mashed potatoes.
    7. Refrigerate leftover potato waffles in an airtight container for several days or freeze for up to a month. Reheat at 350°F for 5 to 10 minutes or until heated through.

    Nutrition

    Calories: 176kcal | Carbohydrates: 15g | Protein: 8g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 243mg | Potassium: 219mg | Fiber: 1g | Sugar: 1g | Vitamin A: 250IU | Vitamin C: 10mg | Calcium: 107mg | Iron: 1mg
    Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @pudgefactor or #pudgefactor.

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    Filed Under: Appetizers, Breakfast, Easter, Mother's Day, Potatoes

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