Wednesday, November 20, 2013

Mashed Potato, Cheddar, and Scallion Waffles

Mashed Potato, Cheddar, and Scallion WafflesRemember when I made those crock pot mashed potatoes and told you how it makes enough to feed an army? Well, I found myself with a new experience of having too many leftover mashed potatoes, when the fates aligned that Joy the Baker posted a recipe for mashed potato waffles. And, pretty much as soon as I saw it, I made them. And boy oh boy, am I glad I didn't wait!
Mashed Potato, Cheddar, and Scallion Waffles
Let me break this down for you: You take some mashed potatoes, some cheese, and some scallions (or chives) and you create a waffle batter. An extremely customize-able batter, I must say. Feel free to season and change out cheeses etc. to your preference. You wanna make some spicy potato waffles? Go right ahead! You want a more straightforward, buttery potato waffle? That's cool too! I used roasted garlic mashed potatoes in these, so I-for instance- omitted the original garlic powder from the recipe get the idea.
Mashed Potato, Cheddar, and Scallion Waffles
I'm a simple gal, so I just at these cheesy, crispy, chewy, potato-y goodness bits of deliciousness by their onesies. But you can totally have some sour cream, salsa, etc. etc. to dip these in. Have a lil potato waffle party! Invite your friends. It's the cool new thing.

Mashed Potato, Cheddar, and Scallion Waffles

Adapted slightly from Joy the Baker

Mashed Potato, Cheddar, and Scallion Waffles
Serves 4
  • 4 tbsp. butter
  • 1/4 cup buttermilk (or buttermilk substitute)
  • 2 eggs
  • 2 cups mashed potatoes
  • 3 tbsp. chopped scallions or chives (feel free to adjust this amount to taste)
  • 1/2 cup all purpose flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • pepper, to taste
  • 1/4 tsp. garlic powder (omit if using garlic mashed potatoes)
  • Cheddar cheese, to top (about 1 cup)
  • Brown the butter: In a, preferably light colored, saucepan melt butter over medium heat. Whisk it as it melts, foams, and bubbles, until it eventually turns amber and little brown flecks form. Immediately remove from heat and pour into a medium bowl. Cool until warm (no longer hot).
  • Whisk buttermilk and eggs into the slightly cooled browned butter. Stir in potatoes and 2 tbsp. scallions/chives.
  • In a small bowl whisk together the flour, baking powder, baking soda, salt, pepper, and (if using) garlic powder. Add into wet ingredients just until combined-do not overmix!
  • Prepare waffle iron according to directions (grease if needed) and cook 1/4 cup batter at a time, until golden on each side (time will vary depending on waffle iron).
  • Place cooked waffles on a wire rack to cool.
  • When ready to serve, place waffles on a baking sheet and top with cheese. Place under broiler until the cheese is melted. Sprinkle with remaining scallions/chives. 
  • Serve (alone, or with salsa, sour cream, etc etc)!
Mashed Potato, Cheddar, and Scallion Waffles
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