Mashed Potato Waffles
This is a page about making mashed potato waffles
. Mashed potatoes seem to be a staple food this time of year. The next time you have some left over, try turning them into delicious waffles.
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December 2, 2015
These are my favourite things to make after Thanksgiving, Christmas, or any time I have an abundance of leftover mashed potatoes. These waffles are creamy in the middle and crispy on the outside; perfect for breakfast with some eggs or just on their own. Definitely a fun twist on a leftover item.
Total Time: 15 minutes
Yield: 4 waffles
- 1 Tbsp oil
- 1/4 cup milk
- 2 eggs
- 2 1/2 cup leftover mashed potatoes
- 1/2 cup shredded cheddar cheese
- 1/2 cup flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 slice cooked and crumbled bacon (optional)
- Whisk together oil, milk and eggs.
- Stir in the mashed potatoes*, cheese, and bacon (if you're using it) until well combined.
- In another bowl, whisk together the flour, baking powder and baking soda. Fold the flour mixture into the potato mixture until it's well combined.
- Scoop the mixture into greased waffle maker, spreading it into an even layer. Bake until golden brown and the egg is cooked fully, a few minutes.
- Open and check to see if you've reached desired browning. My waffle maker is temperamental; I have to flip my waffles over to get them crunchy.
- Serve with eggs or on their own. I like them with a hit of sour cream (my husband likes his with ketchup and hot sauce). So yummy!
*Depending on the consistency of the leftover mashed potatoes you're using, you might need to either add a bit more milk (if they're too dry), or a bit more flour (if they're wet).
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