- 2 Tbl cooking oil or melted butter
- 1/2+ c buttermilk
- 2 large eggs
- 2 1/2 c leftover mashed potatoes
- 3 Tbl chopped scallions
- 1 c finely shredded cheddar cheese
- 1/2+ c Better Batter All-Purpose Flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- non-stick cooking spray
- Sour cream, for serving
Preheat the waffle maker for at least 10 minutes and then spray it with non-stick cooking spray.
Mix the batter.
In large bowl, whisk together oil, buttermilk and eggs. Stir in the mashed potatoes, scallions and cheese until well combined. Add the flour, baking powder, baking soda, and salt and mix until well combined. The consistency may depend on how wet or dry your mashed potatoes were. Add more buttermilk a tablespoon at a time to make a wetter consistency or add more flour a tablespoon at a time to make a drier consistency.
Bake the waffles.
Depending on the size of your waffle maker (i.e. standard vs Belgian-sized), scoop 1/2 to 2/3 cup of waffle batter onto the preheated iron. Spread it into an even layer. These will not expand or spread as much as a regular waffle. Close the lid and bake until the waffle is golden. I have an indicator light on my waffle maker and it is set to 4. Check the manufacturer's guidelines for best practices. Transfer the waffle to a serving plate then repeat the filling and baking process with the remaining potato mixture. Makes 4 standard-sized waffles.
Serve the potato waffles topped with sour cream and garnished with additional chopped scallions.
Adapted from Just a Taste