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Golden savory waffles served with vegetables for a mashed potato waffle recipe
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Mashed Potato Waffles

Crispy, savory waffles made with cold leftover mashed potatoes, cheddar cheese, eggs, and green onions. They have golden edges and a tender potato center.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 1/2 cups cold mashed potatoes firm, refrigerated leftovers
  • 2 large eggs
  • 1/2 cup all-purpose flour plus more, 1 tablespoon at a time, if needed
  • 3/4 cup shredded cheddar cheese sharp cheddar preferred
  • 2 tablespoons green onions thinly sliced
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • salt to taste; adjust for how the potatoes and cheese are seasoned
  • 1 tablespoon neutral oil or nonstick cooking spray for the waffle iron, as directed by the manufacturer

Method
 

Instructions
  1. Place the cold mashed potatoes in a large bowl. Add the eggs and stir until evenly combined, breaking up large lumps without whipping the potatoes.
  2. Fold in the cheddar and green onions. In a separate bowl, combine the flour, baking powder, garlic powder, smoked paprika, and black pepper. Stir the dry mixture into the potatoes until no dry pockets remain. The mixture should be thick and scoopable. If it is loose, add flour 1 tablespoon at a time; if it is crumbly, add milk 1 teaspoon at a time.
  3. Preheat the waffle maker completely according to the manufacturer's instructions. Lightly grease the plates if recommended for your model.
  4. Scoop about 1/2 cup of mixture into the center of a standard waffle iron, adjusting for the size of your appliance. Spread gently and leave a border so the mixture does not overflow.
  5. Close the lid and cook for approximately 4–7 minutes, depending on the waffle iron and moisture in the potatoes. Cook until the outside is deep golden and the waffle releases without tearing. If it sticks, close the lid and cook another minute or two.
  6. Transfer cooked waffles to a wire rack so steam can escape. Repeat with the remaining mixture. Serve warm with sour cream, extra cheddar, green onions, or a cooked egg.

Notes

Use cold, firm mashed potatoes for the easiest handling. Moisture varies from one mashed potato recipe to another, so adjust flour gradually until the mixture is thick and scoopable. Do not overfill the waffle iron. Cooked waffles stay crisper on a wire rack than when stacked. Refrigerate cooked leftovers within 2 hours, use within 3–4 days, and reheat to 165°F throughout.