Delicious, cheesy, and savory waffles prepared with leftover mashed potatoes and cheddar cheese. Crispy on the outside and fluffy on the inside, these Cheesy Potato Waffles not only taste amazing, but they are a super fun meal to serve to your family.
Introducing Cheesy Potato Waffles – a creative and delicious way to reinvent your mashed potatoes! By transforming them into waffles, you get a fantastic brunch dish that’s sure to wow your guests. Top them with classics like sour cream and chives, or go all out with bacon and green onions for a fully loaded treat.
Why You Should Make Potato Waffles
- Versatile and Customizable: They serve as a versatile base for various toppings, from classic sour cream and chives to a fully loaded version with bacon and green onions.
- Quick and Easy: These waffles are remarkably easy and quick to make, requiring just a handful of ingredients and a waffle maker.
- Innovative Use of Leftovers: Cheesy Potato Waffles are a creative and delicious way to repurpose leftover mashed potatoes, reducing food waste while offering a new way to eat potatoes!
Ingredients For Potato Waffles
- Leftover Mashed Potatoes: The base of the waffles, providing structure, flavor, and a way to repurpose leftovers.
- Panko Crumbs: Adds texture and helps bind the ingredients.
- Shredded Sharp Cheddar Cheese: Melts into the waffles for a rich, cheesy flavor and creamy texture.
- Milk: Adds moisture to the batter so the waffles aren’t dry.
- Eggs: Hold the waffle ingredients together during cooking.
- Salt and Pepper
- Garlic Powder & Dried Oregano: Adding depth and flavor to the waffles.
- Chopped Fresh Chives: Provides a mild onion-like taste.
- Baking Powder and Baking Soda : Leavening agents to help the waffles rise and become fluffy.
- Sour Cream: For serving, optional.
How To Make Cheesy Potato Waffles
We are basically taking our leftover mashed potatoes and stirring in eggs, seasonings, panko crumbs, cheddar cheese, milk, and chives.
- Prep: Preheat your waffle iron and grease it with cooking spray.
- Combine Ingredients: In a large mixing bowl, mix together all ingredients except sour cream until well incorporated.
- Form Patties: For smaller waffles, use about 1/3 cup of batter to form a patty. Use 1/2 cup for larger waffles, or 2 ounces per waffle for a standard serving size.
- Cook Waffles: Place the batter in the preheated waffle iron, close, and cook for 3 to 4 minutes, or until they are cooked through and browned on top. The cooking time will vary based on the size of the waffles.
- Serve: Remove the waffles from the iron, optionally top with extra cheese, and set aside. Repeat with remaining batter. Serve the waffles with sour cream and fresh chives.
Recipe Tips And Variations
- Consistency: Adjust the batter’s consistency if necessary. If it’s too dry, add more liquid or an extra egg. If it’s too wet, add more panko crumbs. The batter should be cohesive but not runny.
- Keep Waffles Warm: If you’re making multiple batches, keep the cooked waffles warm in the oven on a low setting while you cook the rest.
- Sweet Potato Version: Substitute regular mashed potatoes with mashed sweet potatoes.
- Meat Additions: Incorporate crumbled bacon or diced leftover turkey meat for added protein and flavor.
- Cheese Varieties: Experiment with different types of cheese like feta or goat cheese for a unique taste.
- Veggie Delight: Fold in finely chopped vegetables like spinach, bell peppers, or onions for added nutrition and color.
Serve Potato Waffles hot with a side of sour cream or yogurt for a creamy complement. Take inspiration from my eggs halifax and top the waffles with a runny egg for a rich meal. For a brunch spread, serve them alongside other favorites like my air fryer bacon, sausages, and fresh fruit salad.
Store potato waffles in an airtight container and keep them in the fridge for 3 to 4 days or in the freezer for up to 3 months. When ready to eat, you can reheat the waffles in a toaster, oven, or microwave until they are heated through and regain some of their crispness. If reheating from frozen, there’s no need to thaw them first; they can go straight into the toaster or oven.
More Recipe For Thanksgiving Leftovers
- Thanksgiving Leftovers Recipes
- Spinach and Garlic Potato Patties
- Sweet Potato Shepherd’s Pie
- Turkey Noodle Soup
- Baked Turkey Tetrazzini
Cheesy Potato Waffles
- 2 cups leftover mashed potatoes
- ¼ cup panko crumbs
- ¾ cup shredded sharp cheddar cheese, plus more for topping, optional
- ¼ cup milk
- 2 large eggs, lightly beaten
- salt and fresh ground black pepper, to taste
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- 1 tablespoon chopped fresh chives, or to taste, plus more for serving
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- sour cream, for serving, optional
- Preheat a waffle iron and grease it with cooking spray.
- Combine all of the ingredients, except for the sour cream, in a large mixing bowl; mix and stir until thoroughly incorporated.
- If you want smaller waffles, scoop out about 1/3 cup of the batter and form into a patty. For bigger waffles, use 1/2 cup of the batter. For a perfect serving size, use 2 ounces of the batter per waffle.
- Transfer the scoop to the preheated waffle iron and close; cook for 3 to 4 minutes or until cooked through and browned on top. Cooking time will depend on the size of the waffles.
- Remove the potato waffle from the waffle iron, top it with a sprinkle of cheese (optional), and set aside.
- Repeat with the remaining batter.
- Serve the potato waffles with sour cream and fresh chives.
- Everybody’s recipe for mashed potatoes will vary in texture and moisture; if the waffle batter looks dry and is not holding together, add more liquid or one more egg. If it looks too wet, add more panko crumbs. You are looking for a mixture that is cohesive and not runny.
- Before you start cooking, make sure your waffle iron is fully preheated for the best results. This helps in getting a nice, crispy exterior.
- Add fresh herbs like rosemary, thyme, or chives to the batter for an aromatic flavor. For a spicy kick, mix in chopped jalapenos or a dash of hot sauce.
- Store leftovers in the fridge for 3 days or in the freezer for 3 months.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.