A great way to use extra mashed potatoes for a crispy and crunchy waffle. These waffles are loaded with cheese and can be served as a great brunch or breakfast dish topped with sour cream and scallions.
4 Tablespoons Melted Butter
½ cup Buttermilk
4 Large Eggs
5 cups Mashed Potatoes
1/3 cup Chives or Green Onion, sliced fine
2 cups Shredded Cheddar Cheese
1 cup All Purpose Flour
1 teaspoon Baking Powder
½ teaspoon Baking Soda
Prep Time: 10min | Cook Time: 10min
Pre-heat the waffle iron and lightly spray with non-stick cooking spray
In a large bowl, whisk together the melted butter, buttermilk, and eggs. Stir in the mashed potatoes, chives and cheddar cheese until mixture is combined.
In another bowl, sift together the flour, baking powder, and baking soda.
Gently fold the dry ingredients into the wet ingredients in 2 stages (do not overmix, batter will get tough)
Scoop roughly 2/3 cup of batter into the waffle iron and spread it in an even layer. Close the lid and let the waffle bake until it is golden brown.
Transfer the waffles to a serving plate and then repeat until all the waffles are cooked. Serve as is with sour cream or turn into fun and crave-able sandwiches.
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