Delicious, cheesy, and savory waffles prepared with leftover mashed potatoes and cheddar cheese.
Servings : 10Yields
Prep Time 10mins
Cook Time 20mins
Total Time 30mins
Ingredients
2cupsleftover mashed potatoes
1/4cupgluten free panko crumbs
3/4cupshredded sharp cheddar cheese,plus more for topping (optional)
1/4cupmilk
2eggs,lightly beaten
salt and fresh ground pepper,to taste
1/2teaspoongarlic powder
1/2teaspoondried oregano
1tablespoonchopped fresh chives,or to taste, plus more for serving
1/2teaspoonbaking powder
1/4teaspoonbaking soda
sour cream,for serving (optional)
Instructions
Preheat waffle iron and grease 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 to 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 from waffle iron, top with a sprinkle of cheese (optional) and set aside.
Repeat with the remaining batter.
Serve the potato waffles with sour cream and fresh chives.
Notes
Everybody’s recipe for mashed potatoes is going to 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.
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.