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.
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
- 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
- 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.
- Next, I added the leftover mashed potatoes, flour, cheese and bacon. I stirred to combine all of the ingredients for the potato waffle batter.
- 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.
- 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.
- 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!
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!
Frequently Asked Questions
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.
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.
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.
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.
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Easy Potato Waffles
- 1 Mini Waffle Maker (Dash)
- 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)
- 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
- 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.
- Finely shredded cheese works best in this recipe.
- Feel free to experiment with different cheeses.
- If some of the potato waffles have ragged edges, just trim them with kitchen shears.
- Place potato waffles in 200°F oven to keep warm while the remaining potato waffles are being made.
- 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.
- 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.