Southwestern Mashed Potato Waffles
Have leftover mashed potatoes? Make these Cheesy Southwestern Mashed Potato Waffles! Like potato pancakes, but cooked in your waffle maker.
My husband is a big mashed potato guy– a side effect of being a Wisconsin boy, I guess. Therefore, we almost always have leftover mashed potatoes, especially this time of year.
I often make potato pancakes or pierogies, but I recently made these cheesy mashed potato waffles and loved them. They are little spicy, thanks to the chili powder, and incredibly savory– with cheddar cheese, garlic, cumin, and scallions.
These are a perfect recipe to use up leftover mashed potatoes, and they are also great for post-Thanksgiving brunch.
See below for more details and tips for success.
Ingredient Notes
I’ve been cooking with tapioca flour and potato starch more often, especially when it comes to making tofu and tempeh nice and crisp. (It’s the secret ingredient in my tofu nuggets!)
So, when I saw this recipe for potato waffles using tapioca flour, I knew it would help get these waffles light and crispy. I also tested these mashed potato waffles using regular all-purpose flour, and it works, just not as crispy as using tapioca flour.
The cheddar cheese and the scallions help give extra flavor to these waffles, and the spices add a nice southwestern flavor.
I tried with and without the egg and found that the egg makes the waffles lighter, but you can omit it if you want. If you do, you’ll need to add more tapioca flour to help bind. I haven’t tested these with dairy-free cheese, so I can’t speak to how that works.
How to Make These Leftover Mashed Potato Waffles
Mix together the wet
Whisk together the spices, oil, egg and baking powder and soda until combined.
Add the potatoes
Add in the rest of the ingredients and stir together until combined. The batter will be thick.
Add to the Waffle Maker
Scoop the batter onto your preheated waffle maker. Mine holds 1/2 cup in each container.
Cook Until Golden Brown
Cook until golden brown. Depending on your waffle maker, you may have to cook longer to get them to be brown and crispy.
What to Know Before Making These
These mashed potato waffles taste best right when you make them. If you plan on making them for a crowd, then keep them in the oven while you make the rest.
Preheat your oven to a low setting, around 200°F (93°C), and place the cooked waffles on a wire rack set over a baking sheet. This allows air to circulate, preventing them from becoming soggy. You can also use a warming drawer if your oven has one. Avoid stacking them directly on a plate, as the trapped steam will soften them.
The toppings make these waffles! I like hot sauce, a dollop of sour cream or avocado, and sometimes a fried egg for a little more sustenance. They are also great served like an open-face sandwich.
If your mashed potatoes were made using lots of garlic or other seasonings, then you make need to adjust the spices.
A good waffle maker makes or breaks homemade waffles. I recently got this waffle maker, and it’s been a game-changer for our homemade waffles. I use it weekly for my pumpkin waffles and sourdough waffles, and it makes for a crispy exterior and tender interior. The perfect waffle!
More Potato Recipes
- Easy Oven Roasted Potatoes
- Slow Cooker Garlic Herb Potatoes
- Slow Cooker Potato Curry
- Vegan Loaded Smashed Potatoes
If you try these mashed potato waffles, make sure to come back to leave a comment and a rating. Your feedback helps other readers and seeing you make my recipes makes my day!
Cheesy Mashed Potato Waffles
Equipment
Ingredients
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon salt*
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon oil
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 large egg
- 2 cups leftover mashed potatoes, at room temperature
- 3 tablespoons tapioca flour*
- 1/2 cup shredded cheddar cheese
- 1/4 cup sliced scallions
- Toppings: Sliced Avocado, Salsa, Hot Sauce, Sour Cream, etc.
Instructions
- Whisk together the garlic powder, chili powder, cumin, salt, pepper, oil, baking powder, baking soda, and egg in a large bowl.
- Add the mashed potatoes, tapioca flour, shredded cheese, and scallions and stir until combined.
- Preheat your waffle maker, then once it’s heated, lightly spray with oil.
- Add the batter to your waffle maker, about 1/3 cup-1/2 cup, depending on the waffle iron size. Cook. The waffles should be deep golden brown and crispy. If you need to cook them longer, then go ahead and do so.
- Remove and top, then enjoy immediately. These taste best right out of the waffle iron!