Potato Waffles

The recipe Sunday was Irish potato waffles from Mrs. Henderson’s old recipe. Leftover mashed potatoes folded into a waffle batter, cooked in the waffle iron. Topped with butter and chives or with maple syrup. Mrs. Henderson taught me the recipe Wednesday afternoon.

The recipe is below.

Potato Waffles

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 6

Ingredients

• 2 cups mashed potatoes (leftover or freshly made, cooled)
• 2 large eggs, lightly beaten
• 1/2 cup shredded cheddar cheese
• 1/4 cup sour cream
• 3 tablespoons all-purpose flour
• 2 green onions, thinly sliced
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/2 teaspoon kosher salt (adjust if potatoes are already seasoned)
• Non-stick cooking spray or melted butter, for the waffle iron
• Sour cream, applesauce, or fried eggs, for serving

Instructions

1. Make the batter. In a large bowl, combine the mashed potatoes, beaten eggs, sour cream, shredded cheddar, flour, green onions, garlic powder, onion powder, salt, and pepper. Stir until evenly mixed — the batter will be thick.
2. Preheat the waffle iron. Heat your waffle iron to medium-high and coat both plates generously with cooking spray or brush with melted butter. This step is key for getting those crispy golden edges.
3. Cook the waffles. Scoop about 1/2 cup of batter per waffle onto the center of the iron. Close the lid and cook for 5–7 minutes, until the waffles are deep golden brown and release cleanly from the iron. Resist the urge to open too early — they need the full cook time to crisp up.
4. Keep warm and repeat. Transfer finished waffles to a baking sheet in a 200°F oven to stay warm and crispy while you cook the remaining batter. Repeat with remaining batter, re-spraying the iron between batches.
5. Serve. Plate the waffles and top with a dollop of sour cream, a drizzle of hot sauce, or a fried egg on top. A side of applesauce is a great option for the little ones at the table.

Nutrition (per serving)

Calories: 185 | Protein: 7g | Fat: 8g | Carbs: 22g | Fiber: 2g | Sodium: 340mg