Loaded Mashed Potato Waffles Recipe: It Really Works! (4 Ingredients) by Donna John


Loaded Mashed Potato Waffles Recipe: It Really Works! (4 Ingredients)

You know when you see a recipe and think, what a great idea, but there's no way it's going to work? That's how I felt when I saw this loaded mashed potato waffles recipe. Yum! What a delicious idea, but I had no real high hopes it would be a success. Guess what? It worked! Not only that, it was even better than I imaged. Slightly crispy on the outside and soft, creamy and full of baked potato flavor on the inside. A keeper!

This easy savory waffle recipe is a great way to use up leftover mashed potatoes. In my case, I didn't have leftover mashed potatoes so I quickly made a small batch of mashed potatoes (see Recipe Notes). To make these mashed potato waffles you only need mashed potatoes, cheddar cheese, flour and eggs – and a waffle iron, of course. The mashed potatoes are mixed with the flour, cheese and eggs, then quickly cooked up in a hot waffle iron.

When serving, top the waffles with whatever you like on your baked potatoes like crisp crumbled bacon, chopped chives or green onions, or sour cream. These cheesy mashed potato waffles are a tasty side dish with your favorite dinners. You can also serve them as an appetizer (use a waffle stick maker!) or add them to your breakfast or brunch spread. Once you make these mashed potato waffles, you'll always make extra mashed potatoes!

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Cuisine: American
Prep Time: 4 minutes
Cook Time: 6 minutes
Total Time: 10 minutes
Servings: 4

Ingredients

  • 1 cup mashed potatoes
  • 1 1/2 cups shredded cheddar cheese
  • 2 tablespoons flour
  • 2 eggs

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Recipe Notes

  • You can use cold leftover potatoes or make fresh mashed potatoes. I made fresh by cooking one large russet potato in boiling, salted water. Drain and mashed then stir in some heavy cream or milk and a little butter – or proceed how you would normally make your mashed potatoes. Season with salt and pepper.
  • You could add seasonings to the mashed potato batter like garlic powder, onion powder, seasoned salt or your favorite seasoning blend.
  • Try this recipe with buttery Yukon gold mashed potatoes. You also can buy pre-made mashed potatoes, such as Bob Evans brand. 
  • Instead of cheddar cheese, try Monterey Jack. Colby-Jack, pepper-jack, Swiss, gruyere or your favorite cheese blend.
  • This recipe can easily be doubled or even tripled.
  • Store any leftover cooked waffles in an airtight container in the fridge. Reheat in a dry skillet until hot.

Here's how to make it: 

  1. Combine all the ingredients in a mixing bowl. Season with salt and black pepper.
  2. Mix together until thoroughly combined.
  3. Heat the waffle maker. Fill the waffle maker with some of the mashed potato mixture (how much will depend on your waffle maker).
  4. Close the waffle iron and cook for about 3 minutes, or until the waffles are golden. Repeat with the remaining mashed potato mixture.
  5. Garnish with waffles with chopped fresh chives or green onions or desired toppings.

Nutrition Facts Per Serving

Calories: 405

Total Fat: 17.3g

Saturated Fat: 9.9g

Cholesterol: 138mg

Sodium: 345mg

Total Carbohydrate: 42.1g

Dietary Fiber: 1.4g

Total Sugars: 0.6g

Protein: 19.3g

Vitamin D: 14mcg

Calcium: 331mg

Iron: 3mg

Potassium: 187mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Terri Kendrick
Looks like a cross between mashed potatoes and French fries! Really interesting idea! We buy Bob Evans mashed potatoes all the time. That would make a good base. Will have to remember this the next time we have leftovers (although that's pretty rare ;).
Donna John
I am embarrassed by how much I loved these. :) Yes, Bob Evans mashed potatoes would be a great base for this recipe. Next time I'm going to use pepper-jack cheese and add some chives into the batter.

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