Potato Waffles

Potato Waffles
Contributor
Potato Waffles

Stephanie Le

Potato Waffles

 I generally overestimate how much I think people will eat, so I always end up making massive amounts of food. Thankfully, I love leftovers. They’re perfect for when you’re too hungry to cook. Even better, though, is taking leftovers and making them into something else entirely. Leftover mashed potatoes can be the base for so many delicious new things. Take these mashed potato waffles — they’re even more delicious because they’re so easy to make. Leftover mashed potatoes always lead to good things. — Stephanie Le, author of Easy Gourmet

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4
Servings
887
Calories Per Serving
Deliver Ingredients

Notes

Recipe courtesy of Stephanie Le, author of Easy Gourmet. Click here to buy a copy.

Ingredients

  • 2  Tablespoons  oil
  • ¼  Cup  buttermilk
  • large eggs
  • 2½  Cups  mashed potatoes
  • ½  Cup  sliced green onions
  • 1  Cup  cooked bacon, chopped into1/2-inch pieces
  • 1  Cup  grated Cheddar cheese
  • ½  Cup  all-purpose flour
  • ½  Teaspoon  baking powder
  • ¼  Teaspoon  baking soda
  • ½  Teaspoon  salt
  • ½  Teaspoon  freshly ground pepper

Directions

Preheat your waffle maker. Preheat the oven to 225 degrees.

In a large bowl, whisk together the wet ingredients: oil, buttermilk, and eggs. Add the mashed potatoes, green onions, bacon, and Cheddar cheese. Mix well.

In a small bowl, mix together the dry ingredients: flour, baking powder, baking soda, salt, and pepper.

Add the dry ingredients to the wet ingredients and mix gently until just combined.

Grease your waffle iron if needed, and cook the waffles according to waffle iron instructions or until the waffles are golden brown and crispy. Keep the waffles warm in the oven by laying them in a single layer on a cooling rack placed inside a baking tray. Continuing cooking waffles until you finish the batter. Enjoy the waffles warm with syrup, if desired.

Nutritional Facts

Total Fat
71g
100%
Sugar
9g
10%
Saturated Fat
20g
83%
Cholesterol
51mg
17%
Carbohydrate, by difference
55g
42%
Protein
6g
13%
Vitamin A, RAE
61µg
9%
Vitamin C, total ascorbic acid
13mg
17%
Vitamin K (phylloquinone)
8µg
9%
Calcium, Ca
99mg
10%
Choline, total
20mg
5%
Fiber, total dietary
3g
12%
Fluoride, F
49µg
2%
Folate, total
69µg
17%
Iron, Fe
2mg
11%
Magnesium, Mg
30mg
9%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
164mg
23%
Selenium, Se
4µg
7%
Sodium, Na
872mg
58%
Water
96g
4%

Potato Shopping Tip

Only buy potatoes that are firm, intact, and without any sprouts or green parts.

Potato Cooking Tip

Potatoes oxidize quickly; have a bowl full of cold water to put your potatoes after cutting them in order stop them from oxidizing.