Happy Thanksgiving week! We’ve gathered a variety of fun hacks for mashed potatoes because no one ever knows what to do with so many leftovers.
One recipe we found that looked too good not to make ourselves is a mashed potato waffle.
Mashed Potato and Cheddar Waffles (adapted from Joy the Baker)
- 4 tablespoons unsalted butter
- 1/4 cup buttermilk or milk
- 2 large eggs
- 2 cups mashed potatoes
- 3 tablespoons chopped green onions
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon garlic powder
- 1 cup grated cheddar cheese
Melt butter. Transfer butter into a medium bowl. Whisk in milk and eggs until thoroughly combined. Add the mashed potatoes and 2 tablespoons of green onions and gently stir to combine.
In a small bowl, whisk together flour, baking powder, baking soda, salt, pepper, and garlic powder. Add the dry ingredients to the wet ingredients. Use a spoon to mix until all of the flour is thoroughly combined. Try not to overmix the batter. Just stir it until the flour is combined.
Heat a waffle iron and grease if necessary.
Dollop batter (about 1/4 cup per waffle) into the waffle iron. Cook until golden on each side. Remove waffles from the iron and place on a cooling rack to rest. The cooling rack will keep the waffles from getting soggy on the bottom as they cool.
Just before serving the waffles, turn oven to the broiler setting. Place waffles on a baking sheet and top with cheddar cheese. Place waffles under the broiler until cheese is melted, about 30 seconds to 1 minute. Remove from the oven, sprinkle with remaining chives and serve warm.
Happy Thanksgiving to all!