Yummy, yummy, yummy, I got spuds in my tummy… for the second day in a row! Give your mashers new life as Leftover Mashed Potato Waffles. You can add just about anything to this easy-to-mix batter – including favorite potato toppings like bacon, cheese, and chives – to create a whole new meal. And if you’ve got kids, this recipe is perfect for both kitchen helpers and clean plates.
Mashed potatoes done right are a fluffy cloud of dreams. But I don’t care how good you or your magical fairy godmother’s recipe is… at the stroke of midnight, mashed potatoes become a weird, gluey brick. The amount of effort – and dairy – required to properly reconstitute potatoes the day after Thanksgiving is simply not worth the hassle. Not when there are so many glorious alternatives out there.
Despite lower than usual attendance at Thanksgiving dinner, a friend of mine is still purposefully preparing a 5lb. bag of spuds (for 2 people) just so she can have leftovers to make potato dumplings for Baltimore-style Sauerbraten. A trick I’ve use before is holding out for a couple days to turn leftovers into gnocchi for my regular vat of Sunday Sauce. Or there’s always fancy French Duchesse Potatoes or rustic Polish Pierogis. But this year, I’m all about instant gratification.
So, voila, Mashed Potato Waffles. These will not only evoke lighter, fluffier potato memories of meals past, but they’re ridiculously easy to make. And while filling, they’re decidedly not nearly as heavy as fixing a whole plate of Thanksgiving leftovers. The kiddos thoroughly enjoyed experimenting with their own mix-ins (admittedly, one waffle was about 80% cheese and 20% potato).
We’ve found them to be perfect light midday fare for those days when you finished the last of the pecan pie (3 slices) in the morning and will probably have turkey and gravy again for dinner but need something to keep your strength up in between the hustle and bustle of holiday shopping and stringing lights on the dozen decorative shrubs you insisted on planting in your front yard plus that wonky little tree and my god why are so many of the bulbs burnt out?!?! You know. For those days.
How to make mashed potato waffles
Easier than regular waffles? Check. Totally customizable? Also a check. Make sure you check the recipe card for detailed instructions and step-by-step photos.
- Combine leftover mashed potatoes with eggs, flour, and baking powder.
- Add your mix-ins and fold until evenly distributed.
- Portion 1/2 – 1 c batter into a waffle iron (depending on the size of your waffle iron)
- Cook until the edges are golden brown and the waffle is cooked through, 3-5 minutes.
- Top with your favorite toppings, like sour cream, chives, bacon bits, etc. For protein, we like a poached egg or two.
Tips for making this recipe perfectly
- Cook time will vary depending on what kind of waffle iron you’re using so keep a watchful eye.
- Portion size will also vary – this “batter” won’t spread like a regular waffle, so fill the iron about 3/4 of the way full.
- Use this tip to remove your waffles! The waffle can be a bit tricky to remove from a belgian-style waffle maker, like the one picture below. Instead of removing the entire waffle in one piece, use a butter knife or kitchen shears to separate cut the waffle pieces while still in the iron. Just be gentle so you don’t scratch or damage the protective coating on the waffle iron!
Mashed potato waffle mix-ins:
- Cooked bacon or leftover chopped ham
- Shredded cheese – make sure it’s melty!
- Chopped chives or sliced green onions
- Fully cooked veggies: diced cooked broccoli, sautéed mushrooms, bell peppers
Can I use sweet potatoes?
Sure can! Leftover mashed sweet potatoes are a great substitution. Don’t use sweet potato casserole though – too many other variables. If you go the sweet potato route, consider mixing in pecans and sweet baking spices like cinnamon or nutmeg.
More recipes for using up leftovers
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- Waffle Iron
- Mixing Bowl
- 2 large eggs
- 3 c leftover mashed potatoes
- 1/3 c all purpose flour
- 1 tsp baking powder
- 1 c shredded cheddar cheese
- 1/2 c chopped ham, or cooked chopped bacon
- 1 tbsp chopped chives
- cooking spray
- sour cream, to taste
- Heat a waffle iron.
- Crack eggs into a large mixing bowl then lightly beat with a fork. Add the mashed potatoes, flour, and baking powder to the mixing bowl then mix until well combined.
- Add the cheese, ham or bacon, and chives and fold using a rubber spatula until evenly distributed.
- Lightly mist the waffle iron with cooking spray. Spread 1/2-1 c of the mashed potato batter evenly across the waffle iron, filling three-fourths full. Close and cook until the edges are golden brown and the waffle is cooked through. Remove the waffle and repeat with the remaining batter.
- Serve immediately with your favorite savory toppings, like sour cream and additional chopped chives.