2cupsleftover mashed potatoes, at room temperature
oil spray for the waffle iron
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!
If your leftover mashed potatoes have garlic/roasted garlic, you can skip adding the garlic and onion powders.
I need to acknowledge that more "wet" types of mashed potatoes with extra fat in the recipe may be more prone to sticking!
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.
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.