May 18, 2015

Cheesy Leftover Mashed Potato Waffles

2 TBS vegetable oil
1/4 cup buttermilk
2 large eggs
2- 1/2 cups leftover mashed potatoes
3 TBS chopped scallions or green onions
1 cup shredded cheddar cheese
1/2 cup all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
optional mix-ins bacon, diced ham etc.
Sour cream and extra green onions or scallions for serving if desired

1.  Preheat the waffle iron.

2.  In large bowl, whisk together oil, buttermilk and eggs. Stir in the mashed potatoes, scallions or green onions and cheese until well combined.

3.  In a separate small bowl, whisk together the flour, baking powder and baking soda. Fold the flour mixture into the potato mixture until it's well combined. 

4.  Grease waffle iron with cooking spray.  Scoop 1/2 to 2/3 cup (depending on the size of your waffle maker) of the mixture into the prepared waffle iron, spreading it into an even layer. (The potato mixture will not spread or expand as much as a regular waffle, so it's important to spread it in an even layer.) Close the lid and let the waffle bake until golden brown and the egg is cooked throughout. (about 5 minutes)

5.  Transfer the waffle to a serving plate then repeat the filling and baking process with the remaining potato mixture.

6.  Serve the potato waffles topped with sour cream and garnished with additional chopped scallions if desired.

*All leftover mashed potatoes will vary in consistency depending on how much cream, milk or melted butter you added to the original batch. If the waffle batter looks too dry and isn't holding together, add one more egg. If it looks too wet, add more flour, 1 tablespoon at a time, until the mixture is cohesive.

*Do not lift up the waffle baker lid too soon or you’ll risk having the mixture separate and stick to the waffle baker. Allowing the waffle to cook through before opening the waffle baker ensures the waffle can be removed whole.

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