Have leftover mashed potatoes and don’t know what to do with them? Turn them into these leftover mashed potato waffles for a mess-free lunch!

Mashed potato waffles served with green beans and mashed potatoes.

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Mashed potatoes are so creamy and delicious, but they can be such a mess for our little ones to eat. I know that when I serve my little guy mashed potatoes, some of it ends up in his mouth, but most of it ends up on the highchair, floor, bib, and all over his face. These waffles are a great way to repurpose leftovers and easy for little ones to pick up and hold!

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1 WHAT YOU’LL NEED

2 PROCESS

3 STORAGE INSTRUCTIONS

4 SUBSTITUTIONS

5 RECIPE NOTES

6 Leftover Mashed Potato Waffles

6.1 Ingredients US CustomaryMetric

6.2 Instructions

6.3 Notes

6.4 Nutrition

WHAT YOU’LL NEED

Here is what you’ll need to make these leftover mashed potato waffles:

Ingredients to make mashed potato waffles. Specific quantities provided in recipe card.

Leftover Mashed Potatoes: The main base for these waffles.
Shredded Cheese: Mozzarella cheese is a good low sodium option, but any shredded cheese works well. I like to use cheddar or 4-cheese mexican blend.
Egg: Used as a binder to help hold the waffles together.
Baking Powder: Leavening agent to help the waffles rise.
Flour: I used all-purpose flour, but whole wheat flour works here as well.

Leftover mashed potato waffles served with broccoli and corn.

PROCESS

Combine the flour and baking powder in a bowl and mix until combined.
In a separate bowl, whisk the egg.
Add the mashed potatoes and shredded cheese to the bowl with the egg and mix until it is well combined.
Add in the flour and mix until it is just combined and incorporated.
Scoop a small amount of the mixture into a preheated waffle iron and cook according to your waffle maker’s instructions.

Steps to make mashed potato waffles. Specifics provided in recipe card.

STORAGE INSTRUCTIONS

Once the waffles cool completely, store them in an airtight container for up to 2 days in the refrigerator. To freeze, store in a freezer-safe Ziploc bag with parchment paper-lined between each waffle for up to 2 months. Reheat waffles in a toaster for a few minutes for the best texture!

SUBSTITUTIONS

Egg: For an egg-free version, substitute the egg with a flax egg by mixing one tablespoon of ground flaxseed meal with three tablespoons of water and letting it sit in the fridge for 15 minutes to set and thicken.
Cheese: You may replace the cheese with dairy-free shredded cheese.
All-purpose flour: You may replace the all-purpose flour with whole wheat flour.

RECIPE NOTES

The cook time will vary depending on your waffle maker. I used a mini waffle maker which took only 2-3 minutes to fully cook. Remove the waffles once they are golden brown and hold together well. Avoid lifting up the waffle iron too early.
The mixture for these waffles will be thicker than normal waffle batter. Test out a small waffle to see if you like the texture. If you prefer a thicker batter, add a little more flour, a few tablespoons at a time, until you reach the desired consistency.
Make sure that your potatoes are cool and not hot when mixing into the egg. If you use hot potatoes, they may begin to cook the egg.
The amount of flour listed is for smooth mashed potatoes. If you are using thicker potatoes, use a little less flour.
These waffles are soft textured and perfect for babies and toddlers. If you prefer something with a little more crisp, toast them for a couple of minutes.
You may need to spray your waffle iron with a little cooking spray depending on the type of waffle maker you have to prevent sticking. I love using this mini waffle maker or this multi mini waffle maker to make small eggo-sized waffles and no spraying is needed!