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
228
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.

Nutritional Facts

Total Fat
14g
20%
Sugar
6g
7%
Saturated Fat
5g
21%
Cholesterol
24mg
8%
Carbohydrate, by difference
17g
13%
Protein
10g
22%
Vitamin A, RAE
134µg
19%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
22mg
29%
Vitamin K (phylloquinone)
60µg
67%
Calcium, Ca
320mg
32%
Choline, total
37mg
9%
Fiber, total dietary
3g
12%
Fluoride, F
88µg
3%
Folate, total
36µg
9%
Iron, Fe
1mg
6%
Magnesium, Mg
30mg
9%
Niacin
1mg
7%
Pantothenic acid
1mg
20%
Phosphorus, P
520mg
74%
Selenium, Se
9µg
16%
Sodium, Na
777mg
52%
Water
187g
7%
Zinc, Zn
1mg
13%

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.