Great for when you accidentally make enough mashed potatoes to feed two dozen farmhands. Or after Thanksgiving, when that crockpot of mashed taters doesn't all get eaten.
Ingredients:
1 cup of leftover mashed potatoes
1/8 cup flour (I used gluten-free)
1 egg
(Multiply as needed - for instance, 2 cups of potatoes, 1/4 cup flour, 2 eggs, and so on.)
Preparation:
In a bowl, combine mashed potatoes, flour and raw eggs with a potato masher until well blended. "Batter" will be very thick.
Cooking:
Heat your waffle iron to medium-high. Coat both sides well with nonstick cooking spray (and reapply before each pour of batter). Scoop about 1/2 cup of batter into the center of the iron and press firmly to close. Cook several minutes, until golden brown. It's easiest to lift the iron upside-down and shake out the waffle to remove.
Serve:
Lots of options here!
- Top with cheese, eggs and bacon for a wonderful brunch.
- Pile on leftover turkey or fried chicken and drizzle with a hot maple syrup/butter combo for a chicken-and-waffles variation.
- Top with roast beef and gravy.
- Make a loaded baked-potato variation with cheese, sour cream, green onions, bacon and whatever floats your boat.
A Little Backstory:
My niece just messaged me to wonder if she could use this recipe for leftover sweet potatoes, too. You do you, folks. It's 2020 - there are no rules anymore.
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