Ingredients
The following ingredients have 2 Servings
- 1 1/2 cups leftover mashed potatoes, COLD (use your favorite recipe, just don't use instant potatoes from box)
- 1 large egg
- avocado or grapeseed oil (or spray) for waffle iron
Instruction
- In bowl, mix together cold mashed potatoes and egg until combined. For best results, use mashed potatoes that are thick, not thin.
- If desired, this is the step to stir in extra salt or seasonings. Try curry powder, turmeric, chili powder, pesto or whatever you like. Honestly, they are fabulous without any add-ins.
- Heat large waffle iron and spray or brush with avocado or grapeseed oil (or another high smoke-point oil).
- Once iron is hot, spoon potato mixture in and spread around with back of spoon. Close iron and let cook for approximately 12 minutes.
- My waffles took 12 minutes on medium-high setting, but it could vary based on your iron size, temperature and how thick the waffle is. NOTE that they will almost always take longer to cook that a traditional flour-based waffle.
- Once waffles are medium golden brown and lid lifts easily, turn off iron, raise top and let cool in iron for 5 to 10 minutes. If you tray to move when still very hot, they will crumble.
- Eat plain or with butter. Or, add creative toppings-- the choices are unlimited.
- To freeze and eat later, let waffles cool completely. Place in zip-top baggie, store in freezer. When ready to eat, remove and let thaw on counter for 5 to 10 minutes. Then put in oven-style toaster (NOT pop-up toaster) and heat for about 5 minutes until crispy again.
