Use up your holiday leftovers in the best way by making these Leftover Mashed Potato Waffles. 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!
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.
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.