Leftover Mashed Potato Waffles
on Nov 26, 2021, Updated Jan 27, 2024
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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! With just 5 ingredients and only 10 minutes, you’ll have these crisp on the outside, tender on the inside waffles ready to serve!
Mashed potatoes are so creamy and delicious, but they can sometimes be a mess for little ones to eat. I know that when I serve my little guy mashed potatoes, some end 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 are easy for little ones to pick up and hold!
If you love these waffles and are looking for some other savory waffle recipes, be sure to try out these cheesy pizza waffles and these savory zucchini waffles! In the mood for something sweet? If so, you’ll love these sweet potato waffles and pumpkin waffles as well!
Table of Contents
What You’ll Need
Here is what you’ll need to make these leftover mashed potato waffles:
- Leftover Mashed Potatoes: The main base for these waffles. I like to use mashed potatoes made with Yukon gold potatoes as the base.
- 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.
See the recipe card below for full information on ingredients and quantities.
Recipe Substitutions & Additions
- 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.
Step By Step Instructions
STEP 1: Combine the flour and baking powder in a bowl and mix until combined (Image 1).
STEP 2: In a separate bowl, whisk the egg (Image 2).
STEP 3: Add the mashed potatoes and shredded cheese to the bowl with the egg and mix until it is well combined (Images 3 & 4).
STEP 4: Add in the flour and mix until it is just combined and incorporated (Images 5 & 6).
STEP 5: Scoop a small amount of the mixture into a preheated waffle iron and cook according to your waffle maker’s instructions (Images 7 & 8).
Tips For Success
- The cook time will vary depending on your waffle maker. I used a mini waffle maker which took only about 3 minutes to cook fully. Remove the waffles once they are golden brown and hold together well. Avoid lifting 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!
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!
Recipe FAQs
To make these waffles slightly crispier, cook them in your waffle maker for an additional 1 to 2 minutes, being careful not to burn them. They will be slightly more crisp on the outside but still soft and fluffy on the inside.
I love using leftover mashed potatoes made with Yukon gold potatoes, but mashed potatoes made with russet potatoes, red potatoes, or even sweet potatoes will work as well!
This batter should be pretty thick in texture. If your mixture is too dry and isn’t holding together, add in an extra egg. If your mixture is too loose and wet, add more flour, one tablespoon at a time until it binds together into a thick mixture.
Other Waffle Recipes You’ll Love
Healthy Sweet Potato Waffles
Waffles For Babies (Blueberry Banana Waffles)
Vegetarian Waffles (Cheesy Zucchini Waffles)
Spinach Banana Waffles
If you tried these Leftover Mashed Potato Waffles please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Leftover Mashed Potato Waffles
Ingredients
- 1 ¼ cups leftover mashed potatoes
- 1 egg
- ¾ cup shredded cheese
- ¼ cup all purpose flour
- ½ tsp baking powder
Instructions
- 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.
- Spray your waffle iron if needed. Scoop a small amount of the mixture into a preheated waffle iron and cook according to your waffle maker’s instructions.
Notes
- The cook time will vary depending on your waffle maker. I used a mini waffle maker which took only about 3 minutes to fully cook. Remove the waffles once they are golden brown and hold together well. Avoid lifting 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!
love the sound of these! do they come out bread like on the inside or more like tator tots?
Hi Laura! I’d say these are more similar to tater tots and are soft and fluffy on the inside.😊
Oh my goodness!! Why are they tasting so good!!! My husband keep stealing from my toddler’s plate now!! Thank you!!
I’m so glad you enjoyed these waffles, Tiffany!😊
Great!! Easy to make very light and fluffy for potato waffles. Please give them a try.
Love the sound and look of these. What serving suggestions can you recommend?
Hi Maree! I like to serve 2-3 mini waffles with a vegetable and a dip! My boys love dipping these into ketchup😊
These are amazing!
I’m so glad that you like them, Macy!😊