Potato Waffles

Contributor
Potato Waffles
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
570
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
  • 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

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.

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.

Nutritional Facts

Total Fat
36g
55%
Sugar
2g
N/A
Saturated Fat
12g
59%
Cholesterol
153mg
51%
Protein
25g
50%
Carbs
37g
12%
Vitamin A
191µg
21%
Vitamin B12
0.9µg
15.6%
Vitamin B6
0.3mg
17.3%
Vitamin C
3mg
4%
Vitamin D
0.7µg
0.2%
Vitamin E
3mg
13%
Vitamin K
41µg
52%
Calcium
308mg
31%
Fiber
3g
11%
Folate (food)
47µg
N/A
Folate equivalent (total)
88µg
22%
Folic acid
24µg
N/A
Iron
2mg
13%
Magnesium
50mg
13%
Monounsaturated
14g
N/A
Niacin (B3)
6mg
28%
Phosphorus
508mg
73%
Polyunsaturated
6g
N/A
Potassium
720mg
21%
Riboflavin (B2)
0.4mg
26%
Sodium
1455mg
61%
Thiamin (B1)
0.3mg
18.3%
Trans
0.5g
N/A
Zinc
3mg
19%