Mashed potato waffles are a delicious and easy way to use up leftover mashed potatoes. They also are great for post-Thanksgiving brunch.
If you don’t want to deal with shaping and frying mashed potato tots, these mashed potato waffles are an easy recipe for leftover mashed potatoes. Your waffle iron does most of the work and it’s a fun way to enjoy mashed potatoes.
I made full-sized waffles but you can also make mini waffles too.
I added some chives and cheddar cheese to these waffles to give them a little more flavor. The melted cheese also gives the waffle some crispy edges.
You make also make a large batch of these and then freeze and reheat.
Mashed Potato Waffles
- 2 cups cold leftover mashed potatoes
- 1/4 cup all-purpose flour see note
- 2 large eggs
- 1/2 cup shredded cheddar cheese
- 1 tbsp chopped chives
- Add potatoes, flour and eggs into a large mixing bowl. Mix until everything is combined and smooth. Stir in cheese and chives.
- Grease waffle iron with cooking oil spray and bring to high heat (I used the highest heat level setting on mine). Add 1/2 cup mashed potato batter to the center of the waffle iron and close iron. Cook until waffles are golden brown and slightly crispy. Repeat with remaining batter. If you are making mini waffles, put in 1/4 cup of batter instead of 1/2 cup.
- This recipe uses thick cold mashed potatoes. If you are using thin and creamy mashed potatoes, you should double the amount of flour.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.