Kirbie's Cravings

Mashed Potato Waffles

Mashed potato waffles are a delicious and easy way to use up leftover mashed potatoes. They also are great for post-Thanksgiving brunch.
a close-up photo of mashed potato waffles

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.
a top-down photo of mashed potato waffles on a baking rack
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.
a stack of mashed potato waffles

Mashed Potato Waffles

Servings: 4 large waffles
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Breakfast
Cuisine: American
An easy and fun way to use up leftover mashed potatoes.
4 from 1 vote

Ingredients

  • 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

Instructions

  • 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.

Notes

  • This recipe uses thick cold mashed potatoes. If you are using thin and creamy mashed potatoes, you should double the amount of flour.
 

Nutrition

Serving: 1waffle, Calories: 209kcal, Carbohydrates: 25.1g, Protein: 9.2g, Fat: 7.8g, Saturated Fat: 3.8g, Polyunsaturated Fat: 0.8g, Monounsaturated Fat: 2.4g, Trans Fat: 0.1g, Cholesterol: 109.1mg, Sodium: 445mg, Fiber: 1.8g, Sugar: 1.7g, Vitamin A: 300IU, Vitamin C: 9.9mg, Calcium: 140mg, Iron: 1.1mg, Net Carbs: 23g

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.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!
Mashed Potato Waffles

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11 comments on “Mashed Potato Waffles”

  1. Wow!!! I can’t wait to try these. How fun!

  2. do you use a Belgian waffle maker or regular? Thank you.

  3. do you use a Belgian waffle maker? Thank you.

  4. Would definitely try but please suggest replacement for eggs..my son is allergic to eggs.

  5. They taste good and can be served savory with sour cream or sweet with syrup, but they are difficult to cook through without burning, and i found the two halves would split apart and get stuck to the waffle maker. I tried using butter as a non stick aid, but it didn’t help much. Yummy, but i will tweak ther recipie to see if i can make them less likely to stick. I was using very thick potatoes, maybe creamier ones will bind better? My son loved them for christmas morning! A great way to use left overs!

    • I would suggest trying a cooking spray to grease the waffle iron rather than butter. Butter can lead to the surface cooking too fast which may be why it’s getting stuck.

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