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Mashed Potato Waffles

Mashed Potato Waffles with Pulled Pork

Mashed Potato Waffles with Pulled Pork

With a small mountain of leftover pork from the oven baked ribs I made the previous evening for dinner, I needed a more interesting way to use the meat in another meal. Something that wouldn’t shriek “Leftovers!”  A recipe on Joy the Baker’s blog using mashed potatoes to make waffles had interested me.  That took leftovers to a way new level!

Not having leftover mashed potatoes, I got to work to make some that would be leftover for a few hours. I scrubbed and diced up 5 medium sized Yukon gold potatoes and boiled them until they were soft enough to mash.  I added ½ cup of milk and 2 tablespoons of butter and let them warm for a few minutes.

Boil potatoes until very soft then drain

Boil potatoes until very soft then drain

I used my wiry hand masher instead of the one with holes because of the skins. I’d gone rustic and left the skins on because we think it adds a nice slightly earthy flavor to our mash.  Once the potatoes were mashed I set them aside in a bowl to cool and get closer to dinner time.

Mash well, some small lumps are fine

Mash well, some small lumps are fine

Glancing at the list of ingredients in the recipe I noticed it called for chives. I always keep green onions on hand, chopped, so I’d use those instead.  They’re pretty much the same flavors anyway.

Melt butter and cook until it begins to brown

Melt butter and cook until it begins to brown

Later I melted the butter in a small saucepan until it was browned and smelled deliciously nutty. I stirred in the buttermilk, then the eggs.  I was careful not to scramble the eggs by pouring the buttermilk in first.

Stir in rest of ingredients

Stir in rest of ingredients

I poured the mixture over the mashed potatoes, added the green onions, and mixed well.

In a separate bowl I mixed the dry ingredients together then added it to the potato mixture and stirred to incorporate. I didn’t over mix it as the recipe warned.

Mix wet ingredients with dry ingredients

Mix wet ingredients with dry ingredients

I have a Belgian waffle iron and had heated it while I mixed the potato batter. I carefully dropped ¼ cup of batter onto each section of the waffle iron and closed it.  Mmmm, the smell was SO good.  I am such a potato nerd.  I could put them in every dish!

Pour batter onto preheated waffle griddle

Pour batter onto preheated waffle griddle

When the iron seemed to be steaming less I peeked and the waffles were golden brown. I carefully removed each one using a fork and tongs and placed them on a rack.

Cook about 4 minutes, until dark brown and crispy on the outside

Cook about 4 minutes, until dark brown and crispy on the outside

I set the waffle on a rack in the oven that was preheated to 200°F and poured the next waffle.

Keep waffles hot in the oven on a rack.

Keep waffles hot in the oven on a rack

After the waffles were all made, I served several on each plate then topped them with the shredded pork I’d warmed. I drizzled some pork gravy over them and couldn’t wait to taste them!  They looked so fun, it’s like they were leftover for a reason.  This was definitely taking leftovers to a new high.  I served green beans as a side dish along with some cucumber slices.

Mashed Potato Waffles

Mashed Potato Waffles

We both thought the waffles were a great addition to the meal. Although the recipe calls for putting shredded cheddar on top and broiling them to melt the cheese, we opted for the pork and gravy instead.  I’d definitely try them again with the cheese, though.  Excellent breakfast idea with an oozy fried egg on top!

Mashed Potato Waffles

Mashed Potato Waffles

I’ve even been thinking about making the mashed potatoes “loaded” and adding things like crispy fried bacon pieces and putting sour cream on top. There is a world of ideas out there for mashed potato waffles.  I’m just starting…

Mashed Potato Waffles

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

Preheat oven to 200°F

In a small saucepan melt the butter until browned and smells nutty.  Remove from heat and add the buttermilk, then the eggs.

Stir in the mashed potatoes and chives.

In a separate bowl whisk together the flour, baking powder, baking soda, salt, pepper, and garlic powder.

Stir the dry ingredients into the wet ingredients just until combined, taking care not to over mix.

Preheat the waffle iron and spray with oil.

Pour 1/4 cup batter into each section of your waffle iron.  Close and cook until golden brown.  Remove and place on a sheet in the preheated oven until all waffles are made.

Before serving, sprinkle with cheddar cheese and melt under the broiler.  Serve warm with dollops of sour cream or salsa.

Serves 4.

Adapted from Joy the BakerTiara Logo

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