Leftover Mashed Potato Waffles

5 from 19 votes

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!

Prep Time5

Cook Time5

Total Time10

Course: lunch

Cuisine: American

Servings: mini waffles

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.

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!

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