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
Recipe courtesy of Stephanie Le, author of Easy Gourmet. Click here to buy a copy.
- 2 Tablespoons oil
- ¼ Cup buttermilk
- 2 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
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.