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.
Serving: 1 waffle | Calories: 127 kcal | Carbohydrates: 17 g | Protein: 5 g | Fat: 4 g | Saturated Fat: 2 g | Cholesterol: 43 mg | Sodium: 126 mg | Potassium: 436 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 160 IU | Vitamin C: 7.5 mg | Calcium: 92 mg | Iron: 0.9 mg
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.