Wondering what to do with leftover mashed potatoes? This mashed potato waffles recipe is simple, savory, and a delicious way to repurpose ingredients you already have on hand.
This recipe was updated from the original posted November 27, 2019.
If you hate wasting food and enjoy reinventing leftovers, mashed potato waffles are a perfect solution. They transform yesterday’s mash into a crisp, golden, handheld meal. You don’t need to wait for a holiday to make these — I often prepare a fresh batch of mash from potatoes, cauliflower, or parsnips and use that for waffles. The texture and flavor work beautifully whether you’re using classic mashed potatoes or a root-vegetable mash.
Ingredients and Substitutions
- Egg (or vegan replacement): Use one egg per cup of mashed potatoes to bind the batter. For a vegan option, use a flax or chia “egg” made from ground seeds mixed with water and allowed to gel. Adjust the amount if the batter seems too loose.
- Fresh herbs: Use whatever you have—parsley, sage, thyme, rosemary, or cilantro all work. Herbs brighten the batter and add freshness.
- Onions: Scallions are a favorite for their mild onion flavor, but leeks, yellow onion, red onion, or sweet onion will all enhance the waffles.
- Beans or lentils: Stir cooked beans or lentils into the batter for extra protein, or sprinkle them on top as a garnish.
- Grains or stuffing: This waffle method is great for repurposing cooked grains or leftover stuffing. Replace up to half the potatoes with stuffing for a different texture and flavor profile.
- Vegetables: Add whatever you have on hand—cooked or raw broccoli, bell peppers, green beans, mushrooms, brussels sprouts, or cabbage will work well.
How to make savory waffles
Decide how many waffles you want to make and gather your ingredients. A simple ratio to follow: for every 1 cup of mashed potatoes, use 1 egg (or equivalent vegan binder). If you’re using a vegan egg substitute, prepare it early so it can thicken.
Preheat your waffle iron before you begin mixing. A preheated iron helps the waffles crisp properly and reduces sticking. If your waffle iron requires oil or spray, follow the manufacturer’s instructions. Non-stick irons often allow oil-free cooking.
Combine 1 cup mashed potatoes with 1 egg, 2 tablespoons chopped parsley, salt, crushed red pepper, and sliced scallions. Add any optional ingredients you like at this stage.
Mix everything together with a fork until the batter is combined and uniform. This mixture is your waffle batter.
Stir the batter once more before adding it to the hot waffle iron. Portion sizes vary by iron, but about ½ cup of batter per waffle works well for many standard waffle makers. Use a scoop or measuring cup to portion consistently.
Close the waffle iron and wait for the indicator or allotted time. Opening the iron too early can cause the waffle to stick and tear. When the waffles are golden brown and release easily, they are done.
These waffles are versatile. Stick to the basic recipe the first time, then experiment with chopped peppers, corn, black beans, or shredded cheese in subsequent batches. Waffles will be crisp on the outside and soft inside when finished; if needed, use a fork to gently release them from the iron.
Toppings are where you can get creative. Avocado and sriracha, black beans and salsa, chopped fresh herbs, or a spoonful of cranberry jam for a Thanksgiving-themed waffle all make excellent combinations.
Debra’s Pro Tips
- Always preheat the waffle iron for the best texture and to prevent sticking.
- Set up a DIY toppings bar so everyone can customize their waffles.
- Make multiple batches using different leftovers: mashed cauliflower, stuffing, or mixed vegetable mash are all excellent choices.
- Simple toppings work wonderfully—avocado and sriracha is a favorite pairing, especially with black beans.
- Waffles can be refrigerated or frozen and reheated in a toaster for an easy leftover meal.
📖 Recipe
Mashed Potato Waffles
An easy, savory way to use up leftover mashed potatoes. Crisp on the outside, tender inside, and endlessly customizable.
Equipment
- Waffle maker
Ingredients
- 1 cup mashed potatoes*
- 1 egg (or vegan flax/chia egg)
- 2 tablespoons chopped parsley
- 3 scallions, thinly sliced
- ½ teaspoon coarse sea salt
- ½ teaspoon crushed red pepper
Instructions
- Preheat the waffle iron according to the manufacturer’s directions.
- In a large bowl, use a fork to mix together the mashed potatoes, egg (or replacement), parsley, scallions, salt, and crushed red pepper until uniform.
- Portion batter into the preheated waffle iron. Amount will vary by iron—about ½ cup per waffle is a good starting point.
- Close the iron and wait for the indicator or allotted time. Do not open early to avoid tearing the waffle.
- When waffles are golden and release easily, remove and top as desired. Enjoy!
Notes
If you have leftover stuffing, replace up to half of the potatoes with stuffing for a tasty variation. For each 1 cup of leftovers, use 1 egg and your preferred seasonings. Optional add-ins: chopped red peppers, black beans, cilantro, jalapenos. Optional toppings: avocado, salsa, chopped veggies, beans, sriracha, fresh herbs. Any leftover waffles can be refrigerated or frozen and reheated in a toaster.
Nutrition
Approximate per serving: 138 kcal, Carbohydrates 18 g, Protein 6 g, Fat 5 g. These values are estimates; calculate nutrition using the exact ingredients you use for best accuracy.