What to do with leftover mashed potatoes? You can heat them up, make Shepherd’s Pie, or whip up these Mashed Potato Waffles for breakfast or brunch.
This recipe, from the Idaho Potato Commission, was This was created as a vegan recipe. We used conventional buttermilk (homemade!), cheese and eggs. could be sweet instead of savory, but savory waffles with garlic, cheese and scallions are a nice change of pace. It can also be used with mashed sweet potatoes.
We served them with a side of Applegate sausage and a baby arugula and spinach salad with balsamic vinaigrette.
1. MAKE the vegan buttermilk. Combine ¼ cup non-dairy milk with ¼ teaspoon lemon juice; allow to sit for 15 minutes.
2. PREHEAT the waffle maker and grease it with cooking spray.
3. WHISK together the oil, vegan buttermilk and egg replacer, in a large bowl. Stir in the mashed potatoes, scallions and cheese until well-combined. Season with salt, pepper and garlic powder, if using.
4. WHISK together in a small bowl the baking powder and baking soda. Fold the flour mixture into the potato mixture until well-combined.
5. SCOOP 1/2 to 2/3 cup of the mixture (depending on the size of your waffle maker) into the prepared waffle maker, spreading it into an even layer. The potato mixture will not spread or expand as much as a regular waffle, so take care to spread it evenly.) Close the lid and let the waffle bake until golden brown.
7. TOP the waffles with vegan sour cream, garnish and serve.
†If your mashed potatoes are plain, add in 1 teaspoon powdered garlic as well as salt and pepper, to taste.
Comments are closed.