Sour Cream, Cheddar, and Chive Potato Waffles

Photography: Becky Luigart-Stayner; Styling: Jen Rotenstreich

Using a potato pancake mix, which you'll find at the market near the instant mashed potatoes, cut preparation time. Serve as a side dish with beef or pork.

Yield: 7 servings (serving size: 1 waffle)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 181
  • Calories from fat: 26%
  • Fat: 5.3g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.1g
  • Protein: 8.9g
  • Carbohydrate: 25g
  • Fiber: 1.3g
  • Cholesterol: 49mg
  • Iron: 0.7mg
  • Sodium: 616mg
  • Calcium: 327mg


  • Cooking spray
  • 1 teaspoon baking powder
  • 1 (5.8-ounce) package shredded potato pancake mix (such as Panni)
  • 1 3/4 cups fat-free milk
  • 1 (8-ounce) carton reduced-fat sour cream
  • 1 large egg
  • 1/2 cup (2 ounces) reduced-fat shredded cheddar cheese
  • 1/4 cup chopped fresh chives


  1. Coat a waffle iron with cooking spray, and preheat.
  2. Combine baking powder and potato pancake mix in a large bowl. Place milk, sour cream, and egg in a medium bowl; stir well with a whisk. Add milk mixture to potato pancake mixture, stirring until smooth. Fold in cheese and chives.
  3. Spoon about 1/2 cup batter onto hot waffle iron, spreading batter to edges. Cook 3 to 5 minutes or until done; repeat procedure with remaining batter.
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