Mashed Potato Waffles
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 or frozen after cooking/cooling; reheat them in the toaster.
You might also like my savory ham and cheese waffles.
Mashed Potato Waffles Video (scroll down for recipe)
Mashed Potato waffles recipe
PrintMashed Potato Waffles
- 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 all-purpose 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
- Whisk the melted butter, potatoes, cheese, milk and sour cream together until combined.
- 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.
- 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.
- Serve as-is or with more butter.
- 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.
Nutrition
- Serving Size: 1 waffle
- Calories: 322
- Fat: 18
- Carbohydrates: 31
- Protein: 7
This is the waffle iron I use and LOVE (affiliate link)
17 Comments
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Chef Baby was totally flirting with his father during this shoot!!! Also, this makes me want to buy a waffle iron.
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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?
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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.
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.
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Lush. Chef Baby also totally heard you say turd brain.
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!
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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!
🙂 Yea for Flint!!
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holey shit … was making twice baked potatoes and had some left over stuffing’s so i thought of you potatoes waffles …good …
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That’s pretty brilliant, Paul
Nice recipe, however Something similar in india is called “Aaloo ke Parathe”… :p
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Do you think this would work with sweet potatoes?
Hey Blair,
I think there is too much sugar in sweet potatoes, which could cause them burn very easily.
I made this waffle recipe for a New Year’s Day brunch and they were a huge hit! I added some yeast to the batter, then left it in the fridge the night before. They were so light, airy and crispy! Everyone raved about them. I tore them into quarter sections and people were snacking on them like potato chips! LOL!
Ooh, great idea! I bet the waffles tasted delicious, Happy New Year, Sue!
Hilah, you have the best recipes ever! I love how easy everything is, you make it easy. Thanks for another super delicious one. Much love from Happy Valley Oregon.
Aww, thank you, Andy! 😀 xoxo