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Cheesy Leftover Mashed Potato Waffles

Photo: Thomas J. Story

Total time 35 mins

Makes 8-10 Belgian waffles or 12-14 regular waffles

Think of these crisp, savory delights as a cross between a latke and a waffle. Dolloped extra-small, they're great as appetizers, and the same batter (thinned with a bit of milk) makes outrageous pancakes. Turn your leftover mashed potatoes into something great with your waffle iron. Serve these as a savory brunch option alongside scrambled eggs. The outside of the waffles will be crisp while the sour cream adds a cool texture and the final sprinkle of bacon and green onions brighten and finish the dish. 


  • 3 cups cooked mashed potatoes
  • 2 large eggs
  • 3/4 cup flour
  • 1 teaspoon salt
  • 1 1/2 cups coarsely shredded sharp cheddar cheese
  • 4 green onions, chopped, divided
  • Sour cream or Crème Fraîche, for topping
  • 8 strips crisp-cooked bacon, crumbled

Nutrition Information

  • calories 217
  • caloriesfromfat 48 %
  • protein 9.7 g
  • fat 11 g
  • satfat 5.2 g
  • carbohydrate 19 g
  • fiber 1.4 g
  • sodium 680 mg
  • cholesterol 66 mg

How to Make It

  1. Preheat a waffle iron on medium heat and spray with cooking spray.

    Classic Mashed Potatoes
    Oxmoor House
  2. Mix mashed potatoes, eggs, flour, and salt in a large bowl. Stir in cheese and half of chopped green onions until just combined.

  3. Scoop 1/2 cup of mixture into each section of Belgian waffle iron (1/3 cup for regular waffle iron) and spread evenly. Cook on medium until nicely browned and cooked through, about 5 minutes. Repeat with remaining potato mixture.

  4. Serve waffles topped with sour cream, remaining green onions, and bacon.

  5. Note: Nutritional analysis is per Belgian waffle.