Use up your holiday leftovers in the best way by making these Leftover Mashed Potato Waffles. Using a few simple ingredients, these fluffy waffles turn out savory, soft, and delicious after a few minutes in the waffle iron. Top them with sour cream, avocado, or anything you like!
Jump to Recipe
Finally, an exciting way to use up your leftover mashed potatoes! Buttery and soft on the inside and crispy and golden brown on the outside, these Mashed Potato Waffles are an unreal treat and a creative way to make your boring old leftovers exciting again.
These waffles turn not-so-average ingredients into a fun brunch or breakfast, just like my keto bacon chaffles. Made with holiday leftovers, flour, eggs, and as many add-ins as you want, you end up with a soft and cheesy treat to start your day with.
Serve your waffles with the leftover turkey, stuffing, or eggs on the side. The options of dressing these up or down are endless!
Ingredients you need
The best homemade waffles are fluffy and light, so you’ll need a few extra ingredients to make sure these puff up. These waffles would go great with a few mix-ins and lots of toppings. I’ve included plenty of suggestions for you below!
This is what you need:
- Leftover mashed potatoes
- Eggs
- Scallions
- Cheddar cheese
- All-purpose flour
- Baking powder and baking soda
Once they’re done, load your mashed potato waffles with your toppings of choice. You could use sour cream, scallions, avocado, tomatoes, pickled onions, bacon, smoked salmon or lox, Everything But The Bagel seasoning, or even gravy!
How to make waffles from mashed potatoes
These potato waffles are just as easy as any other homemade waffle or pancake recipe. They’re a savory and filling choice for the post-Thanksgiving or Christmas brunch and are ready to eat in no time.
Here’s how it’s done:
- Prepare the waffle maker: Make sure you preheat the waffle maker and grease it with cooking spray first. This will help the waffles cook evenly and prevent them from getting stuck to the machine.
- Make the batter: Whisk the eggs in a large bowl before adding in the mashed potatoes, scallions, and cheese. Whisk the dry ingredients in a separate small bowl. Fold these into the potato mixture until everything is combined.
- Cook the waffles: Add a scoop of batter onto the waffle maker. Close the lid and leave it to cook until golden brown on both sides. You can keep the finished waffles in the oven so they stay warm while you cook the rest.
- Garnish and serve: Plate the waffles and load them with as many toppings as you want. I like mine with a dollop of sour cream, scallions, and pickled onions.
Mix in ideas
I recommend that you include shredded cheese and a few herbs or scallions in the waffle batter. The cheese will melt as it cooks, creating a crispy edge on each waffle, and the herbs and scallions pair perfectly with the potato goodness.
You can add many other mix-ins to the waffle batter, such as a scoop of the leftover holiday stuffing, shredded chicken, ham, or turkey, cooked bacon, a variety of shredded cheeses, leftover vegetables, and anything else you like!
Helpful recipe tips
- Does the waffle batter seem dry? Add 1 more egg into the batter to make it a little wetter.
- Is the batter too wet or not holding together? Go ahead and add 1 tablespoon of flour at a time until it comes together.
- My recipe for creamy mashed potatoes will work perfectly in these waffles. Make sure the potatoes have cooled down completely before using them for waffles. Otherwise, the eggs could scramble and the texture of the batter won’t be ideal.
- Try not to lift the waffle maker lid up too soon. You could risk having the batter separate and it stick to the machine. Cooking the waffles on medium heat will ensure they turn out perfectly every time.
Substitutions and variations
- Looking for gluten-free potato waffles? Replace the all-purpose flour in this recipe with a 1:1 gluten-free flour instead.
- If your mashed potatoes were made vegan, just replace the eggs in the waffle recipe with two flax eggs (1 tablespoon of ground flaxseed + 3 tablespoons of water = 1 flax egg) and the cheese for a dairy-free cheese. Voila! Vegan mashed potato waffles.
- While potatoes aren’t considered keto, you can still join in on the fun! Make my recipe for keto-friendly Bacon Chaffles instead.
Storing and reheating
Store the leftover waffles by wrapping them in plastic wrap, foil, or keeping them in an airtight container. They should stay fresh in the fridge for 3 or 4 days.
The waffles can also be frozen for up to 3 months. Make sure to wrap them up well and keep them in a sealed container or ziploc bag. Leave them to defrost in the fridge overnight or reheat right from frozen.
To reheat leftover waffles, pop them in the toaster for a few minutes or add them to a lined baking sheet and reheat in a 350ºF oven until hot.
More savory breakfast recipes
Enjoy these filling recipes next to a mimosa for breakfast or brunch:
- Bacon And Cheddar Breakfast Biscuits
- Italian Baked Eggs And Sausage
- Khachapuri (Georgian Cheese Bread)
- Instant Pot Egg Bites
Did you try my Leftover Mashed Potato Waffles? Let me know what you think and leave a comment below! Don’t forget to also take a picture of your recreation and tag me on Instagram. I love to see all of your photos!
Leftover Mashed Potato Waffles
Equipment
- Waffle Iron
Ingredients
Waffles
- 2 1/2 cups leftover mashed potatoes
- 2 large eggs whisked
- 3 tbsp scallions chopped
- 1 ½ cup cheddar cheese shredded
- 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- cooking spray for the waffle maker
Topping Options
- sour cream
- scallions
- avocado
- tomato
- pickled onions
- bacon
- smoked salmon or lox
- everything but the bagel seasoning
Instructions
- Preheat the waffle iron and grease it with cooking spray.
- In a large bowl, whisk the eggs, then add in the mashed potatoes, scallions, and cheese. Mix to combine.
- In a separate small bowl, whisk together the flour, baking powder, and baking soda. Fold these dry ingredients into the potato mixture until everything is well combined.
- Scoop 1/2 cup or smaller (depending on the size of your waffle iron) of the batter into the prepared waffle iron. Use a spoon to even out the batter so your waffle isn’t too thick. Close the lid and let the waffle bake until golden brown.
- Transfer the waffle to a serving platter or keep them warm in the oven until the remaining batter is used up.
- Garnish the waffles with your favorite toppings. I added a dollop of sour cream, chopped scallions, bacon or smoked salmon, tomatoes, pickled onions, or you can use whatever you have on hand.
Notes
- Does the waffle batter seem dry? Add 1 more egg into the batter to make it a little wetter.
- Is the batter too wet or not holding together? Go ahead and add 1 tablespoon of flour at a time until it comes together.
- My recipe for creamy mashed potatoes will work perfectly in these waffles. Make sure the potatoes have cooled down completely before using them for waffles. Otherwise, the eggs could scramble and the texture of the batter won’t be ideal.
- Try not to lift the waffle maker lid up too soon. You could risk having the batter separate and it stick to the machine. Cooking the waffles on medium heat will ensure they turn out perfectly every time.
Nutrition
