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Crispy Cheesy Potato Waffles

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Credit: Laura Rege

Move over, twice-baked potatoes — these waffles are an ingenious hack for leftovers that are also twice-cooked (first on the stovetop as mashed potatoes, then in the waffle iron). With a dueling texture of crispy, golden exterior and creamy, mashed-potato center, they transform next-day mash into something pretty irresistible.

No leftovers? No problem. Start with your favorite mashed potatoes recipe or go for the store-bought kind.

Tips for Success

• Start with cold mashed potatoes. Mashed potatoes firm up as they chill, which helps with the “waffle batter” consistency. Plus, you don’t want to risk cooking the eggs in warm potatoes before the batter hits the waffle iron.
• Make sure the mashed potatoes are well-seasoned. This recipe adds a bit of salt to account for the addition of the flour and egg, but the expectation is that you’re starting with already delicious mashed potatoes.
• Preheat the waffle iron . It’s key to ensuring that everything cooks through and results are as crispy as possible. Also, don’t forget to spray the waffle iron between each use to prevent sticking.

What to Serve with Potato Waffles

Any baked potato topping you can dream of can also go on potato waffles. Cheese, bacon bits, broccoli, sour cream, scallions, chives, butter (why not?), salsa, avocado, chili — the limit does not exist. Embrace the plethora of savory options and turn potato waffles into a hearty meal!

Credit: Laura Rege

Potato Pancakes Versus Potato Waffles

They’re two totally different things. These waffles are made with leftover mashed potatoes, whereas potato pancakes are typically prepared with raw shredded potatoes that are formed into cakes and cooked in a skillet.

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Potato Waffles Recipe

Move over twice baked potatoes. These mashed potato waffles are first cooked on the stovetop, then again crisped up in the waffle iron.

Yield Makes 3 waffles

Prep time 30 minutes

Cook time 15 minutes

• shellfish-free
• fish-free
• alcohol-free
• vegetarian
• peanut-free
• pork-free
• pescatarian
• sugar-conscious
• tree-nut-free
• red-meat-free

Per serving, based on 10 servings. (% daily value)

• Calories 210
• Fat 13.2 g (20.3%)
• Saturated 6.0 g (30.2%)
• Carbs 15.8 g (5.3%)
• Fiber 1.3 g (5.4%)
• Sugars 1.1 g
• Protein 7.6 g (15.2%)
• Sodium 319.4 mg (13.3%)

Ingredients

• 6

  medium scallions

• 6 ounces

  cheddar cheese, shredded (1 1/2 cups), plus more for serving

• 2 1/2 cups

  cold mashed potatoes

• 1/2 cup

  all-purpose flour, plus more as needed

• 2

  large eggs

• 3/4 teaspoon

  paprika

• 1/4 teaspoon

  garlic powder

• 1/4 teaspoon

  kosher salt

• Freshly ground black pepper

• Cooking spray

• 3/4 cup

  sour cream

Instructions

1. Heat a waffle iron over medium-high heat. Arrange a rack in the middle of the oven and heat the oven to 200°F.

2. Finely chop 6 medium scallions. Transfer 1/4 cup to a medium bowl. Grate 6 ounces cheddar cheese on the large holes of a box grater and add to the bowl. Grate more cheese for serving if desired.

3. Add 2 1/2 cups cold mashed potatoes, 1/2 cup all-purpose flour, 2 large eggs, 3/4 teaspoon paprika, 1/4 teaspoon garlic powder, and 1/4 teaspoon kosher salt to the scallions and cheese. Season with a few grinds of black pepper and stir to combine. If the mixture seems too loose, mix in more flour 1 tablespoon at a time.

4. Coat the waffle iron with cooking spray. Fill the waffle iron with the amount of batter recommended by the manufacturer's instructions and cook until crisp and golden-brown. Transfer to a baking sheet and keep warm in the oven while you cook the remaining batter. Make sure waffle iron is fully heated between each waffle.

5. Serve the waffles dolloped with sour cream and sprinkled with the remaining scallions and more cheddar cheese.

Recipe Notes

Storage: The waffles can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months. Reheat in a 350°F oven on a baking sheet.

Source : food