One of those cravings and unfortunately i’m STILL sick…….I saw this recipe on pinterest and I love mashed potatoes AND waffles so I had to make mashed potato waffles. I had to modify it to feed 8 people but I ended up having enough batter to make 10. I also made fresh mashed potatoes so I didn’t use leftovers….which probably made the quantity a lot more than it should’ve been. Oh my god these were so good, also can we please take a moment to admire how beautiful the waffle looks. So golden and crispy around the edges and the little specks of green throughout it, mhmm. After just one of these it feels like the day after thanksgiving where you’re in a food coma and your food baby just isn’t ready to pop.
- 9 big potatoes
- 1 stick butter
- 1/2 cup heavy whipping cream
- 1 teaspoon salt
I made these in 2 batches. But if you’re going to make them all at once, I suggest adding them to a pressure cooker with water and salt, wait for 2 whistles for your potatoes to be done (2 because that’s a lot of potatoes). But if you’re going to make them in a large pot, add water till you fill 3/4 of your pot then add salt to your water. Dice your potatoes and then add them to your pot and let them boil for 30-40 minutes. You can check to see if your potatoes are done by poking them with a fork, if the fork goes through them easily then they are done. Drain the potatoes once they are done. If you want your mashed potatoes super creamy you can add them to a food processor with the butter and cream and blend till you get the creaminess you desire. For my waffles I needed it to be a little lumpy so I used a masher and added in the butter and cream as I was breaking down the potatoes.
- 2 Tablespoons vegetable oil
- 2/3 cup buttermilk
- 6 egg yolks
- 3 cups leftover mashed potatoes
- 1 teaspoon salt
- 4 Tablespoons chopped scallions
- 2 cup shredded cheddar cheese
- 1 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Sour cream, for serving
- Olive oil spray
- Waffle Maker
- Preheat your waffle maker and spray with whatever cooking spray you have, I preferred olive oil and also had it.
- Put your mashed potatoes in a large bowl. Whisk together oil, buttermilk and egg yolks (I used yolks because I had some leftover from when I made macarons).Add in your cheese, scallions, and salt.
- Add in your dry ingredients to you the potatoes. Once everything is mixed, it shouldn’t be wet or too dry, good consistency to spoon out. Spoon out your mixture onto you waffle maker and spread out evenly, do not spread out all the way to the edges or you’ll get drippings while it’s cooking. My waffle maker has a ready button, if yours does too wait till that goes off. However, if you don’t, normally it took about 8-10 minutes for each waffle to get golden brown.
- Forklift out your waffle from the maker (I had to use 2 forks), plate and serve with sour cream (DO eat it with sour cream, I know this sounds ironic but it helps to cut through the fat).