When you start to think outside the box, many things become possible. Take these mashed potato waffles. Normally you might not think to create something beyond your standard breakfast waffle. But with mashed potato waffles, many new and epic things become possible.
Savory breakfast sandwiches, mostly. But…um…is there anything wrong with that? Nope. Not one thing.
I can tell we’re edging into fall because my toes are constantly cold. The rest of me is fine, but regardless of the temperature outside or in the room, a constant chill nips at my toes. This year, I think I’ll have to invest in some big fluffy socks. Do you have any favorite brands? Let me know. My toesies definitely need some extra fluffiness this fall.
What else is new? I’m trying to be a better human and reach out to the people I love in small ways. I recently sent my best friend, who lives 700 or so miles away in Missouri, a surprise bouquet of flowers—needless to say, she was touched and I guarantee it brought a smile to her face. My sister wasn’t feeling well, so I went over to her apartment with soup and cleaned her kitchen.
I felt so good about it that I sat down with my man spouse that night and suggested that we become “that couple”…the couple who delivers soup and tea when our friends aren’t feeling well or who send some flowers “just because”.
Why? Because it spreads a little happiness and shows we care…and, undeniably, those little gestures make us feel good, too.
Back to these mouthwatering mashed potato waffles. My pictures show my favorite ways to have them: topped with an egg and chives or made into a breakfast sandwich. For these pics, the meat of the breakfast sandwich is my pepperoncini shredded beef…boy, did that make an excellent breakfast! You’ve also got to slather some mayo on there because duh. Or top it with some roasted tomatoes and Hollandaise.
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Mashed Potato Waffles
- Prep Time: 7 minutes
- Cook Time: 30 minutes
- Total Time: 37 minutes
- Yield: 4-6 servings 1x
- Category: Side dish
- Method: waffled
Ingredients
- 2 cups leftover mashed potatoes (see notes for my general recipe)
- 2 eggs
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 cup cassava flour
- 2 tablespoons olive oil/ghee/butter
- 2–3 teaspoons fresh minced chives
Instructions
- In a large bowl, mix mashed potatoes, eggs and olive oil/butter. In a separate bowl, combine baking soda, baking powder and cassava flour. Add to wet ingredients and mix well. Stir in chives.
- Using a large spoon, add the mixture to your waffle maker. The mixture should be thick, so you’ll likely have to manually press the waffle maker all the way shut.
- Cook in waffle iron for about 8-10 minutes. It may be because I have an ancient waffle maker, but I couldn’t depend on the beep to indicate the waffles were done for this recipe, so keep an eye on the clock and adjust accordingly!
Notes
I rarely measure when I make mashed potatoes, but this is generally what I use: 2-3 large potatoes, 1/2 cup bone broth, 2 tablespoons ghee. Sometimes I use more ghee and less broth. I keep it pretty simple and my mashed potatoes are always nice and thick! The consistency of your mashed potatoes may affect the waffle recipe.
Keywords: Mashed Potato Waffles
GENIUS. I’d eat this gorgeous waffle sammie for breakfast lunch and dinner, no question! Such a great way to utilize the waffle maker!
Thank you! My man spouse loves mashed potatoes, so I almost always have leftovers – this is a great way to repurpose them!
Your ‘man spouse’ ???
Yes – my husband!
I swapped out the white potato for sweet potato and they are looking pretty good. I am super excited to be able to enjoy sandwiches again for lunch. These seem like a great portable breakfast too.
Woot woot! Glad to hear that, Meredith! I wasn’t sure how these would fare with sweet potatoes versus white potatoes. I’m happy it still works!
They are very moist so before I mixed in the other ingredients into the sweet potatoes, I patted them dry with paper towels. I just ate them for lunch and YUM!!!