Leftover Mashed Potato Waffles

Leftover Mashed Potato Waffles

Author Tempie


  • 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)


  • 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.


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.