These easy waffles are just 2 ingredients (an egg and leftover potatoes)! Eat plain or topped creatively in any way you choose!
In bowl, mix together cold mashed potatoes and egg until combined. For best results, use mashed potatoes that are thick, not thin.
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.
Heat large waffle iron and spray or brush with avocado or grapeseed oil (or another high smoke-point oil).
Once iron is hot, spoon potato mixture in and spread around with back of spoon. Close iron and let cook for approximately 12 minutes.
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.
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.
Eat plain or with butter. Or, add creative toppings-- the choices are unlimited.
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.