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An overhead shot of two crispy golden waffles on a white plate topped with salsa and sliced avocado. A fork is also on the plate to the side.
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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.
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
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 5 waffles

Equipment

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

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!

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.