Potato Waffles
Published Jul 02, 2025
Crispy potato waffles made with mashed potatoes, cheese, and green onions. The potato waffles cook up crispy on the outside and stay soft on the inside.
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Turn LeftOver Mashed Potatoes into Waffles
If you have leftover mashed potatoes, turn them into potato waffles! I would even say next time you make mashed potatoes, just double the recipe so that leftovers are guaranteed to make these waffles! (That’s what I do.)
I’ve made potato pancakes before, which are also a great way to use up leftover mashed potatoes, but I actually prefer these waffles because of the cheesy crisp outer layer that gets browned and crunchy in the waffle iron. My entire house is obsessed!
Happy Cooking!
– Yumna
Potato Waffles Ingredients
- Mashed potatoes: If you don’t have leftover mashed potatoes, make some with 3 potatoes! I have an easy mashed potato recipe here.
- Flour: If you’re gluten-free, use your favorite gluten-free blend.
- Wet ingredients: Melted butter, eggs, milk round out the wet ingredients needed for this recipe.
- Green onions and garlic: These add a ton of flavor to the waffles! I usually use 2 sliced green onions and 2 garlic cloves, but you could use more if you like!
- Shredded cheese: Cheddar is my go-to, but pepper jack or mozzarella would also work.
How to Make Potato Waffles
Potato Waffle Recipe
Ingredients
- 2 cups mashed potatoes about 3 medium potatoes
- ½ cup all-purpose flour
- ⅓ cup melted butter cooled
- ¼ cup milk
- 2 large eggs
- 2-3 green onions sliced
- 2 garlic cloves minced
- Salt and pepper as needed
- 1 ⅓ cup shredded cheddar cheese divided
- Cooking spray
Instructions
- Preheat a waffle iron according to the manufacturer’s instructions.
- In a large bowl, mix the mashed potatoes, flour, melted butter, milk, eggs, green onions, garlic, and salt and pepper, if needed, until well combined. Fold in 1 cup of cheddar cheese.
- Spray the hot waffle iron with cooking spray, add about 1 tablespoon of shredded cheese followed by ⅓ cup waffle batter. Repeat for the remaining waffle sections and close the iron. Cook until the waffles are golden brown and crisp, about 5-7 minutes. The waffles are usually done when steam stops coming from the waffle iron. Remove and transfer to a wire rack and repeat with the remaining batter.
- Serve warm with extra green onions, sour cream, and/or a fried egg on top.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add veggies. I want to try adding a cup of finely chopped, sautéed spinach or kale to the batter!
- Add pesto. These savory waffles would be delicious with pesto swirled into the batter or spooned on top!
- Make it sweet (potato). I haven’t tried it, but I think these waffle would also work great with 2 cups of mashed sweet potatoes.
- Add all of the toppings. My go-to’s are sliced scallions, a dollop of sour cream or Greek yogurt, and a fried egg!
Recipe Tips
- Cook until the waffles are no longer steaming. You’ll know the waffles are ready and crispy when the steam starts to slow down or stop. This means the moisture has cooked off, leaving you with a crispy waffle!
- Double cook them for extra crispiness. Just like with fries, after the first cook, let the waffle cool slightly, then return it to the waffle iron for another round. This technique works by giving the waffle time to firm up, creating a crispier outer layer while keeping the inside soft and fluffy, much like how double-cooked fries get that crispy texture.
- Transfer the hot waffle to a cooling rack instead of a plate. This allows air to circulate around the waffle, helping it stay crispy on all sides. If you leave it on a plate, the steam will make it soggy, so a cooling rack is key for crunch!
- Make sure to preheat your waffle iron enough. My waffle iron lets me know when it’s hot enough, but if yours doesn’t, wait until you see it start steaming a little before greasing the iron and cooking the waffles!
Serving Ideas
FAQs
Kept in an airtight container in the fridge, the waffles will last for up to 3 days. I’d reheat them in the toaster oven to make them crispy again! However, a microwave would also work.
Yes, you can! Let the waffles cool, then transfer them to a zippered freezer bag, placing a piece of parchment or wax paper in between each waffle so they don’t stick together.
If this happens, you need to grease your waffle iron more! I use cooking spray, but you can use melted butter and just brush it onto the iron.
