Leftover Mashed Potato Waffles

These Mashed Potato Waffles are a tasty way to use up some of those Thanksgiving leftovers!

Hey guys! I hope that you all had a wonderful Thanksgiving with your family and friends! It was a beautiful day here in Texas. If you hosted dinner at your house, then you might have some Thanksgiving leftovers hanging around. When I was testing out recipes, I certainly had plenty.

With my leftover Mashed Potatoes with Parsnips and Toasted Garlic, I decided to turn them into waffles. I use my waffle iron to make crispy hash browns sometimes, so I knew that this couldn’t possible turn out badly. If you haven’t made hash browns in your waffle iron, then get on that! They are SO good!

Because I folded my toasted garlic into the leftover mashed potatoes, they had a good amount of garlicky flavor. If your leftover mashed potatoes don’t have garlic, you could add a little garlic powder if you want a boost in flavor. My potatoes also had some chives already in them, so I only added a couple of tablespoons.

I had some Grana Padano cheese hanging out in my fridge, so that’s what I used for my Leftover Mashed Potato Waffles, but you could substitute your favorite parmesan cheese. Just please don’t use the stuff in the green can. No. Just, please no.

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Leftover Mashed Potato Waffles

Author Tempie

Ingredients

• 2 1/2 cups leftover mashed potatoes
• 1/2 cup all purpose flour (organic and unbleached, if possible - such as Arrowhead Mills)
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• sea salt to taste
• 2 large eggs , lightly beaten
• 1/4 cup whole milk yogurt (or buttermilk)
• 2 tbsp butter , melted
• 1/4 cup finely grated Grana Padano or Parmigano-Reggiano cheese (or your favorite parmesan cheese)

Instructions

• Preheat waffle iron. For irons with temperature controls, set it on medium. You can also preheat your oven to 225°F if you want to keep your finished waffles warm as you make them.
• In a small bowl, whisk together the flour, baking soda, baking powder and sea salt.
• In a large bowl, whisk together the yogurt (or buttermilk) and eggs. Add the potatoes, chives, cheese to the bowl and mix together until combined. Grease the waffle iron with butter, then pour remaining butter into potato mixture. Fold the flour mixture into the potato mixture until combined.
• Scoop 1/2 a cup to 2/3 cup of potatoes (depending on its size) into your waffle iron. Use a spatula to spread evenly. They won't spread like regular batter, so it's important to spread evenly. Close iron and cook until golden brown and crispy. If keeping them warm, place into oven or serve right away. Repeat the process with the rest of the batter.

Notes

Mashed potato consistency can vary depending on how they are made. If your potato mixture seems too dry or isn't holding together, you can add another egg. If it seems too wet, add a bit of flour, 1 tbsp at a time until mixture is cohesive.

If your leftover mashed potatoes didn't include garlic, you could add a little garlic powder to the flour mixture if you want a garlicky flavor boost.

By Tempie at November 11, 2017.