Loaded Potaffles

A couple of Sunday’s ago, I was flipping through the relish booklet that comes in my Sunday newspaper. In the recipes section, this word popped out at me. Potaffle. What the heck is a potaffle? It’s an ingenious way to use up leftover mashed potatoes, without it being obvious, that they’re leftovers. And, they’re waffles! That automatically makes them a fun food! Since Thanksgiving was just a few days away, I knew I’d have some leftover mashed potatoes. I was going to make potaffles!

Ingredient list!

ingredients

You’ll need leftover, cold, mashed potatoes, of course! Some flour, an egg, sour cream, cheddar cheese, and chives (they are loaded after all) will make these awesome!

Get out your waffle iron and get it ready.

potaffle station

Get a large bowl out. Crack the egg into it and whisk it up.

beaten egg

Whisk in the sour cream, too.

add sour cream

Add the shredded cheddar cheese and minced chives.

add the cheese and chives

Fold in the flour. I used whole wheat.

fold in the flour

And finally, fold in the mashed potatoes.

add the mashed potatoes

Mix until it’s well combined.

mix i t up

Spray your waffle iron with some nonstick cooking spray and drop a pile of potato mix in the center of each waffle space.

1/4 cup full

Close it up and let the waffle iron work it’s magic!

magic happens here

My iron took a couple of minutes for each batch. They were cooked through when the little green light came on. Look – magic!

cooked potaffles

Tip: To keep them all nice, crisp and warm while you cook the rest. Heat your oven to 250º, then, put the cooked potaffles on a sheet pan and keep them in the oven till dinner (or lunch) is ready!

ready to keep warmed in the oven

Isn’t this an easy recipe? If you don’t have a waffle iron, just cook them in a skillet. Spray the pan with oil and fry the patties over a medium heat, flipping when one side is golden brown.

Garnish them with more sour cream and chives! Delicious!

Loaded Potaffles

Loaded Potaffle