Ingredients

The following ingredients have 4 Servings
  • 2 cups leftover mashed potatoes
  • 1/4 cup gluten free panko crumbs
  • 3/4 cup shredded sharp cheddar cheese, (plus more for topping (optional))
  • 1/4 cup milk
  • 2 eggs, (lightly beaten)
  • salt and fresh ground pepper, (to taste)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1 tablespoon chopped fresh chives, (or to taste, plus more for serving)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • sour cream, (for serving (optional))

Instruction

  • Preheat waffle iron and grease with cooking spray.
  • Combine all of the ingredients, except for the sour cream, in a large mixing bowl; mix and stir until thoroughly incorporated.
  • If you want smaller waffles, scoop out about 1/3 cup of the batter and form into a patty. For bigger waffles, use 1/2 cup of the batter. For a perfect serving size, use 2 ounces of the batter per waffle.
  • Transfer to preheated waffle iron and close; cook for 3 to 4 minutes, or until cooked through and browned on top. Cooking time will depend on the size of the waffles.
  • Remove from waffle iron, top with a sprinkle of cheese (optional) and set aside.
  • Repeat with the remaining batter.
  • Serve the potato waffles with sour cream and fresh chives.