This is such a fun thing to do with leftover mashed potatoes! The high heat on both sides of the waffle iron yields a crisp outer texture that kind of reminds me of a hash brown. The waffle itself is flecked with fresh dill and green onions and flavoured with garlic and onion powders. These waffles taste amazing on their own, but it’s fun to load them up.

Some tips for making these leftover mashed potato waffles:

• In terms of flour substitutions, I tried a lot of different flours with these and the tapioca flour yielded the crispiest result for me. Light spelt, white whole wheat, white rice, and chickpea flour all worked though and offered great results! The recipe is pretty flexible :)
• The cooling rack + baking sheet setup in the warm oven helps to retain the crisp texture of the waffles. These are ideal right out of the waffle iron. Keeping them warm in the oven on a cooling rack is the next best thing.
• My mashed potato base for testing this recipe was just Yukon gold potatoes, unsweetened soy milk, vegan butter, salt, and pepper. My olive oil mashed potatoes would be great as well! Depending on how fancy yours are, they may behave differently in this waffle recipe.
• If your mashed potatoes contain garlic or roasted garlic, you can omit the garlic and onion powders.

I don’t know about you, but during times of holiday feasting, there’s a certain point where my tastebuds crave a firm pivot away from all the mushroom gravy, squash, cranberries, Brussels sprouts etc.! I just want something totally different. These leftover mashed potato waffles are just the thing because they can be served a bunch of different ways.

These would be a great base for some scrambled tofu, salsa, diced avocado, lightly dressed greens, baked beans, all sorts of things. You’re only limited by your imagination! Hope you give them a try if you have leftover taters ;)

Still figuring out what to make for your feast? Gotcha covered! Check out this roundup of my Best Vegan Holiday Recipes.

Leftover Mashed Potato Waffles

Leftover mashed potato waffles are a satisfying and delicious remix for your holiday leftovers! Seriously flavourful with garlic and onion powders, green onions and herbs. The exterior cooks up golden and crisp while the inside stays tender.

5 from 2 votes

Print Recipe

Prep Time: 15 minutes mins

Cook Time: 30 minutes mins

Total Time: 45 minutes mins

Servings 5 waffles

Ingredients

• 3 tablespoons tapioca flour (see notes re: substitutions)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ¼ teaspoon fine sea salt
• freshly ground black pepper, to taste
• 1 tablespoon olive oil
• 2 tablespoons water
• 2 green onions, thinly sliced
• 2 tablespoons chopped fresh dill
• 2 cups leftover mashed potatoes, at room temperature
• oil spray for the waffle iron

Equipment

• Waffle Iron

Notes

• In terms of flour substitutions, I tried a lot of different flours with these and the tapioca flour yielded the crispiest result for me. Light spelt, white whole wheat, white rice, and chickpea flour all worked though and offered great results! The recipe is pretty flexible :)
• If your leftover mashed potatoes have garlic/roasted garlic, you can skip adding the garlic and onion powders.
• My mashed potato base was just Yukon gold potatoes, unsweetened soy milk, vegan butter, salt, and pepper. Depending on how fancy yours are, they may behave differently in this waffle recipe.
• The cooling rack + baking sheet setup in the oven helps to retain the crisp texture of the waffles. These are ideal right out of the waffle iron, but keeping them warm in the oven with the rack is the next best thing.

Instructions

• Preheat the oven to 250°F. Place a cooling rack on top of a baking sheet, and then place that setup in the oven.
• In a large bowl, whisk together the tapioca flour, garlic powder, onion powder, salt, pepper, olive oil, and water until evenly combined. Add the green onions, dill, and mashed potatoes to the bowl. Using a spatula, stir and fold everything together until evenly combined.
• Preheat your waffle iron to the highest setting.
• Once the waffle iron is heated, open it up and give the grates a spray with your oil spray. Measure out a slightly heaped ⅓ cup of the batter and drop it into the middle of the waffle iron. Close the lid of the waffle iron with some pressure to flatten out the potato mixture inside.
• When the timer goes off on your waffle iron, open it up and check. The waffle should be deep golden brown. If you need to initiate another cooking cycle to get to this point, go ahead. Once you have it sufficiently browned, remove it from the iron with a fork and either serve it immediately OR transfer the waffle to the rack + baking sheet setup in the oven.
• Repeat this process with the remaining waffle mixture. Enjoy the waffles hot with scrambled tofu, avocado, salsa, hot sauce, lightly dressed greens, or whatever else you may enjoy!

Author: Laura Wright

Course: Breakfast, Main Course

Diet: Gluten Free, Vegan, Vegetarian

Keyword: black pepper, breakfast, dill, fall, garlic powder, green onions, holidays, mashed potatoes, olive oil, onion powder, potatoes, spelt flour, spring, tapioca starch, waffle iron, winter