Nothing like a big bowl of mashed potatoes . . .  except maybe these Leftover Mashed Potato Waffles, I absolutely adore the crispy exterior and soft, fluffy inside that some time spent in the waffle iron creates! 

With Thanksgiving and other big-meal holidays on the horizon, I am always on the lookout for leftover mashed potato recipes and other ways to give a next-day upgrade to our hearty meal and side dishes. Learn how easy it is to make these flourless mashed potato waffles and even meal-prep enough to stick in the freezer for busy days down the road.

This Leftover Mashed Potato Waffle recipe works with (obviously) leftover potatoes . . . or you can make a fresh batch using your favorite recipe and technique.  Just don’t try to use instant potatoes from a box or make your own too “thin” with an excess of liquids. The exact recipe you choose should fit your taste and dietary preferences, for example use coconut milk for vegan mashed potatoes or dairy milk and butter (and even a little cheese) for traditional mashed potatoes. And also, just to note, leftover mashed potato waffles are naturally gluten free because I am not adding any type of flour – only an egg. And also, since white potatoes are now allowed — Whole30 compliant, too!

Use your favorite mashed potato recipes (just don’t use instant potatoes from a box).

There are only a few ingredients required to make leftover mashed potato waffles – the mashed potatoes themselves (inherently a simple recipe), egg(s) and a bit of high smoke point cooking oil or spray (like avocado or grapeseed oil) to keep the potato waffles from sticking to the waffle iron.

The recipe ratio is 1.5 cups cold mashed potatoes to 1 large egg. Of course, you can add extra salt, pepper or other spices as desired. Turmeric is one of my favorite spice add ins, or sometimes I’ll do chili powder, or lemon zest, or even some pesto.  One batch in this ratio makes generously enough to put in a big square waffle iron like the one pictures (which may be vintage from early marriage, lol).

Some tips to remember when making the leftover mashed potato waffles:

• Cold mashed potatoes work best, so truly leftovers are the best
• While the ratio is 1.5 cups mashed potato to 1 egg, there is a little room
• Don’t use instant mashed potatoes
• Waffles take about 12-ish minutes to cook, which is longer than a traditional waffle
• You must open the lid and let the waffles “rest” in the turned off iron for 5 minutes. If you don’t, they will be too fragile to move.
• If you are having trouble with waffle breakage, even after you have cooled in the waffle iron, release it with a plate inversion method.
• If not eating the waffles right away, let cool completely and freeze in zip-top bags.
• To reheat, let thaw and toast up on toaster oven tray for about 5 minutes (but NOT a pop up toaster).

You can eat these leftover potato waffles as is, or with butter . . . those waffle crevasses sure make a nice place to catch melted butter! They are also delicious topped anyway you can imagine.

“Loaded Potato” with bacon, sour cream and chives (below).

“Chicken Verde” with shredded chicken and Salsa Verde (below).

“Green Thing” with Avocado, spinach and pepitas (below):

So what are your favorite holiday and Thanksgiving leftover recipes? Another favorite of mine uses up all the bits of leftover turkey from Thanksgiving and Christmas, Skinny Turkey Quinoa Pot Pie Soup

5 from 6 votes

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Leftover Mashed Potato Waffles - Gluten-free

Prep Time

3 mins

Cook Time

12 mins

Total Time

20 mins

 

These easy waffles are just 2 ingredients (an egg and leftover potatoes)! Eat plain or topped creatively in any way you choose!

Course: Breakfast, Side Dish, Snack

Keyword: leftovers, meal prep, potato, thanksgiving, waffles

Servings: 2 servings

Ingredients

• 1 1/2 cups leftover mashed potatoes, COLD use your favorite recipe, just don't use instant potatoes from box
• 1 large egg
• avocado or grapeseed oil (or spray) for waffle iron

Instructions

1. In bowl, mix together cold mashed potatoes and egg until combined. For best results, use mashed potatoes that are thick, not thin.

2. If desired, this is the step to stir in extra salt or seasonings. Try curry powder, turmeric, chili powder, pesto or whatever you like. Honestly, they are fabulous without any add-ins.

3. Heat large waffle iron and spray or brush with avocado or grapeseed oil (or another high smoke-point oil).

4. Once iron is hot, spoon potato mixture in and spread around with back of spoon. Close iron and let cook for approximately 12 minutes.

5. My waffles took 12 minutes on medium-high setting, but it could vary based on your iron size, temperature and how thick the waffle is. NOTE that they will almost always take longer to cook that a traditional flour-based waffle.

6. Once waffles are medium golden brown and lid lifts easily, turn off iron, raise top and let cool in iron for 5 to 10 minutes. If you tray to move when still very hot, they will crumble.

7. Eat plain or with butter. Or, add creative toppings-- the choices are unlimited.

8. To freeze and eat later, let waffles cool completely. Place in zip-top baggie, store in freezer. When ready to eat, remove and let thaw on counter for 5 to 10 minutes. Then put in oven-style toaster (NOT pop-up toaster) and heat for about 5 minutes until crispy again.