When I asked Trevor not to take the leftover mashed potatoes to work for lunch the next day, he asked me what I had planned for them. When I told him I wanted to make waffles, he was very skeptical. Even as I was making them, he cautiously asked if they were turning out okay. After he saw me pull the first waffle out, he said “wow, it actually cooked up like a waffle”. His doubts made it even better when he took his first bite and has been raving about them ever since.
These waffles are worthy of the praise. I always seem to make too many mashed potatoes, and these are a perfect way to use them up. Actually, I think I will purposefully start making extra so I can have these again. In fact, I would even consider making mashed potatoes just for this recipe, they are that good.
- 3 tablespoons butter, melted and cooled slightly
- ¼ cup milk
- 2 large eggs
- 2 cups left-over mashed potatoes
- ½ cup all purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon fresh ground black pepper
- 1 cup grated white cheddar cheese
- ½ cup sour cream
- ⅛ teaspoon smoked paprika
- 4 strips bacon, cooked and chopped
- 2 tablespoons chopped chives
- In a medium bowl, combine the melted butter, milk, eggs, and mashed potatoes. Gently stir to combine.
- In a small bowl, combine the flour, baking powder, baking soda, salt, and pepper. Add into the mashed potato mixture, stirring until just combined.
- Heat and grease a waffle iron. Cook waffles (about a heaping ⅓ cup of batter at a time) until golden on both sides. Preheat oven broiler. Place cooked waffles on a cookie sheet. Top with cheese. Broil until cheese is melted, about 1 minute.
- Mix together sour cream and smoked paprika. Serve waffles topped with sour cream mixture, bacon, and chopped chives.
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