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Mashed Potato Waffles

Mashed Potato Waffles Video (scroll down for recipe)

One of the best ideas ever. Mashed potato waffles made with leftover mashed potatoes! They get incredibly crispy on the outside, while being soft and creamy inside from the potatoes, cheese and sour cream. Add bacon bits or chives to the batter if you like, or just sprinkle them on top. These waffles are so impossibly perfect, it’s even worth it to make a small batch of fresh mashed potatoes just to make these waffles. And, they are egg-free in case you have an allergy or just don’t have any eggs.
This recipe makes about 4 waffles, which might serve 4 people, but they are so good most people will eat two waffles. Or three. Or four. Double the recipe if you have enough mashed potatoes. Leftover waffles can be refrigerated and reheated in the toaster.

You might also like my savory ham and cheese waffles.

mashed potato waffles

Mashed Potato waffles recipe

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Mashed Potato Waffles

4.7 from 7 reviews

  • Author:
  • Yield: 4

Ingredients

  • 4 tablespoons (1/4 cup) melted butter
  • 1 cup mashed potatoes (a little more or less is okay)
  • 1/4 cup grated cheese
  • 3/4 cup milk
  • 1/4 cup sour cream (or plain yogurt)
  • 3/4 cup AP flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon fresh minced herbs (thyme, rosemary, dill, parsley)
  • Optional toppings: more sour cream, butter, bacon bits, broccoli in cheese sauce

Instructions

  1. Whisk the melted butter, potatoes, cheese, milk and sour cream together until combined.
  2. Add flour, baking powder, and spices and mix quickly. Batter will be quite thick, like cake batter. Add a little more milk or flour to adjust the consistency if you need to.
  3. Spoon about 1/2 cup scoops onto a hot waffle iron and spread the batter out a little. Close and cook until the waffle stops steaming and opens easily.
  4. Serve as-is or with more butter.
  5. For a more elaborate dinner, serve hot potato waffles with a baked potato-bar type set-up (bowls of sour cream, chopped chives, bacon bits, broccoli, cheese sauce) for people to dress their waffles.

This is the waffle iron I use and LOVE (affiliate link)

13 Comments

  1. Diane on November 4, 2015 at 11:52 am

    Chef Baby was totally flirting with his father during this shoot!!! Also, this makes me want to buy a waffle iron.

  2. The Other Randy on November 5, 2015 at 9:17 pm

    Okay, this has eliminated waffle iron buying paralysis brought on by last month’s purchase of an expensive toaster that doesn’t toast very well at all (to my mind this is yet another sign that civilization is going down the tubes: humanity has lost the secret to making toasters that toast well). You’d think that I’d have bought a waffle iron BEFORE I bought a cookbook called Will It Waffle.

    Seriously, though, this is a genius recipe. Making mashed potatoes for one is such a pain in the ass, I stopped making them. Between this and making samosas, I wouldn’t mind making them again in a decent amount. Do you think that making the mashed potato waffles, freezing them, and then heating them up in a toaster (I think my toaster should be able to handle that) would be okay?

    • Hilah on November 6, 2015 at 11:03 am

      I think you could totally freeze them and reheat in the toaster. I haven’t frozen them, but I have refrigerated them and that works.

    • Sue on November 12, 2015 at 7:47 am

      I prepare and freeze mashed potatoes all the time and they reheat very well. I bake homemade bread every week and adding in just 1/2 cup of the potatoes makes a nice soft textured whole wheat bread.

  3. Cathy on November 11, 2015 at 2:00 pm

    Lush. Chef Baby also totally heard you say turd brain.

  4. Sue on November 12, 2015 at 7:51 am

    Hilah, I made this recipe last night for dinner with what we call a “breakfast supper”. This recipe is the bomb! After I spooned the batter onto my waffle iron, I laid a couple of thin slices of turkey bacon on top, then closed the lid. They were awesome!! Very ham & cheese like with diced green onions, cheddar cheese and sour cream added. I also added an egg to the batter since there are no egg allergies here. The texture was nice and fluffy but crispy on the outside. These could become very addicting!

    • Hilah on November 12, 2015 at 9:22 am

      Oh my gosh!! Adding bacon to the waffle iron is a brilliant idea, Sue! 😀 Thanks so much for sharing that here.
      Side note: since publishing this recipe, my son has had a few bites of egg-containing items with no side effects so we are thinking he’s outgrown his egg allergy! Yay for us! Still will proceed slowly but phew!

      • Sue on November 15, 2015 at 7:55 pm

        🙂 Yea for Flint!!

  5. paul on November 19, 2015 at 3:11 pm

    holey shit … was making twice baked potatoes and had some left over stuffing’s so i thought of you potatoes waffles …good …

    • Hilah on November 19, 2015 at 3:56 pm

      That’s pretty brilliant, Paul

  6. parthrawal on December 14, 2015 at 10:21 pm

    Nice recipe, however Something similar in india is called “Aaloo ke Parathe”… :p

  7. Blair on February 24, 2016 at 9:12 am

    Do you think this would work with sweet potatoes?

    • Hilah on February 24, 2016 at 11:19 am

      Hey Blair,
      I think there is too much sugar in sweet potatoes, which could cause them burn very easily.

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