Savory waffles? OKAY YES. These mashed potato waffles are SO. DAMN. GOOD. If there ever comes a time when I have leftover mashed potaters, you better believe I’m making these.
Basically they’re a loaded baked potato, but better. Top ’em with chives, an egg, cheese, some sour cream, bacon, oh mama mama! Good shit I tell ya!
And trust me when I say, I’ve made these a lot (understatement). Tested and tried by my filthy mouth, they are delicious.
What else can I say? I’m just talkin’ in circles now, which I’m really good at. HEY SCREW YOU. Jk. You get the gist though. And if you don’t, well…
THESE ARE MAGNIFICENT YOU SHOULD MAKE THEM EAT THEM LOVE THEM SNUGGLE WITH THEM NEVER LET THEM GO.
That’s all. Love you bye.
Mashed Potato Waffles
Print RecipeIngredients
- 4 tablespoons unsalted butter
- 1/4 cup buttermilk
- 2 large eggs
- 2 cups mashed potatoes
- 3 tablespoons chopped chives
- 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
Instructions
Melt the butter in a small saucepan over medium-low heat. As the butter melts it will begin to crackle and pop, which is the water evaporating out of the butter. Continue cooking the butter until the crackling subsides and it begins to get very foamy and frothy on top. The butter will smell nutty and you'll be able to see brown specks when you stir in it. Immediately transfer the browned butter into a medium bowl. Whisk in buttermilk and eggs until thoroughly combined. Add the mashed potatoes and 2 tablespoons chives 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 over-mix the batter. Stir until the flour is just combined.
Heat a waffle iron and grease if necessary.
Dollop batter into the waffle iron. I usually eyeball this, around 1/2 cup. Cook until golden on each side. The amount of time depends on your waffle iron. 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. I like to top mine with sour cream and an over easy egg!
Notes
Recipe by Joy the Baker.
