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!
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.
Get a large bowl out. Crack the egg into it and whisk it up.
Whisk in the sour cream, too.
Add the shredded cheddar cheese and minced chives.
Fold in the flour. I used whole wheat.
And finally, fold in the mashed potatoes.
Mix until it’s well combined.
Spray your waffle iron with some nonstick cooking spray and drop a pile of potato mix in the center of each waffle space.
Close it up and let the waffle iron work it’s magic!
My iron took a couple of minutes for each batch. They were cooked through when the little green light came on. Look – magic!
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!
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!
- 1 egg, lightly beaten
- ½ cup sour cream
- ½ cup cheddar cheese, grated
- 4 Tablespoons chives, minced
- ½ cup flour
- 4 cups cold mashed potatoes
- Heat your waffle iron. Preheat oven to 250º.
- Combine the beaten egg, sour cream, cheddar cheese and minced chives in a large bowl.
- Mix in the flour. Fold in the cold mashed potatoes. Mix well.
- Coat heated waffle maker with nonstick spray oil. Place ¼ cup scoop of potato mixture onto the center of the waffle iron and cook until golden brown.
- Repeat with remaining potaffle mixture.
- Remove cooked waffles to a cookie sheet and keep warm in the heated heated oven.
- Serve with additional sour cream and chives, if desired.
- Recipe adapted from: realfoodbydad.com/potaffle