Have leftover mashed potatoes in the fridge? Instead of tossing them, turn them into crispy, savory waffles tonight. Mashed potato waffles transform leftovers into a fresh, satisfying dish that’s quick to prepare and great for any meal.
If you have a waffle iron tucked away, put it to work beyond breakfast. Mashed potato waffles are an easy, creative way to use that appliance more often. They crisp on the outside, stay tender inside, and can be customized with cheese, herbs, or bacon.
A quick tip: avoid mashed potatoes made with cream cheese when planning to make waffles. Potatoes with cream cheese tend to stick and tear in the iron, making them difficult to remove. Regular mashed potatoes—without cream cheese—work beautifully and are easy to crisp into waffles.
With plain mashed potatoes and a hot waffle iron, these waffles come together quickly. Mix the potato base, scoop into the heated iron, and cook until golden and crisp. Serve them as a side, a main with a green salad, or a hearty breakfast topped with eggs.
– Happy Eating, Annemarie
Print Recipe
Loaded Mashed Potato Waffles
5 mins
30 mins
35 mins
Side Dish
American
4 servings
375kcal
Just a Little Bit of Bacon
Ingredients
- 3 cups mashed potatoes
- 1/4 cup buttermilk
- 1/2 cup sliced scallions (4–5 scallions), plus more for topping
- 3 oz cheddar cheese, shredded
- 2 large eggs
- 2 tbsp softened butter or bacon fat
- 1/2 cup flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp kosher salt
- Oil to spray or brush on the waffle maker
Sour Cream Buttermilk Sauce
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 1/2 tsp paprika
- Dash of garlic powder
Instructions
- Preheat the waffle iron and set it to medium-high.
- In a bowl, mix mashed potatoes, buttermilk, scallions, cheddar, eggs, and butter or bacon fat until combined. In a separate small bowl, stir together flour, baking powder, baking soda, and salt. Add the dry mixture to the potatoes and mix gently until incorporated.
- Once the waffle iron is hot, brush or spray oil on both plates. For a two-section Belgian iron, add about 1/3 cup of the potato mixture to each section. Adjust the amount to fit your waffle iron so you form rough waffle shapes.
- Cook until the waffles release easily and are golden brown, about 5 minutes, though cooking time may vary by iron.
- While the waffles cook, whisk together the sour cream, buttermilk, paprika, and garlic powder to make the sauce.
- To serve, spoon the sour cream buttermilk sauce over the waffles and scatter sliced scallions on top.
Notes
The potato mixture sizzles when placed in the iron, helping form a crisp, golden crust.
These instructions are written for a Belgian waffle iron that makes thick two-section waffles. For thinner waffle irons, check doneness at about 3 minutes. For a four-section iron, use approximately 1/4 cup of mixture per section.