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Easy potato waffles.
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5 from 1 vote

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.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Appetizer, Breakfast, Brunch, Side Dish
Cuisine: American
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
  • 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)

Notes

  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