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loaded potato waffles

tlpnightwatcher avatar
Recipe by
Tiffany Pennington
@tlpnightwatcher
Greenville, NY

This past Thanksgiving, I mashed all five pounds of potatoes, but I didn't have as many participants at my supper as I expected. I started experimenting with turning them into waffles and I really love the results of this concoction. Even though these waffles are savory, they still taste really delicious with pancake syrup. The cheddar cheese helps them develop a nice golden brown and a crispiness on the exterior.

yield serving(s)
prep time 10 Min
cook time 30 Min
method No-Cook or Other

Ingredients For loaded potato waffles

  • 2 c
    mashed potatoes
  • 2/3 c
    sharp cheddar cheese, shredded
  • 2 lg
    eggs
  • 1/3 c
    sour cream
  • 1/2 c
    all-purpose flour
  • 3 tsp
    baking powder
  • 1 tsp
    freeze dried chives
  • 1/2 tsp
    fine sea salt
  • whole milk or buttermilk to adjust batter consistency

How To Make loaded potato waffles

  • 1
    Preheat a waffle iron and prepare it with non-stick spray or brush it with vegetable oil.
  • 2
    Put mashed potatoes into a large mixing bowl and smooth out any major lumps. Add cheddar cheese, eggs, sour cream, salt, chives (and any other desired seasonings) and mix thoroughly.
  • 3
    Add flour, baking powder and a quarter cup of milk. Mix the batter thoroughly. Continue adding milk by the tablespoonful until the batter is not too stiff. The consistency should be like a milkshake. Pudding texture might be too thick. The batter should spread somewhat when it is scooped into the waffle iron.
  • 4
    Place desired amount of batter into the waffle iron and cook according to manufacturer's instructions. Personally -- I monitor the steam output. When there is barely a stream of steam trickling out of one side of the waffle iron, then I know the waffle is ready and a deep golden brown. This could take between 5-7 minutes per waffle.
  • 5
    Pry the waffle carefully out of the waffle iron and serve immediately, or keep warm in a low oven. I have not yet tested re-warming these in the toaster, but I expect no issues since they cook fully in the waffle iron. Prepare the waffle iron with non-stick or oil before dropping the next portion of batter.
  • 6
    I have only eaten this waffle two ways: plain or with pancake syrup. I imagine that it would be a delicious vehicle for scrambled eggs and bacon or an interesting addition to lunch or dinner.
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