Loaded Potaffles

potato waffles

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!

making 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.

waffle iron

potaffle station

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

beaten egg

beaten egg

Whisk in the sour cream, too.

sour cream

add sour cream

Add the shredded cheddar cheese and minced chives.

cheese & chives

add the cheese and chives

Fold in the flour. I used whole wheat.

add flour

fold in the flour

And finally, fold in the mashed potatoes.

adding the mash potatoes

add the mashed potatoes

Mix until it’s well combined.

mashed mix

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.

makin potaffles

1/4 cup full

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

magic happens here

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!

loaded potaffles

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

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 Potaffles

Loaded Potaffles
Recipe type: side dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 14 - 16
An ingenious and delicious way to use leftover mashed potatoes.
  • 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
  1. Heat your waffle iron. Preheat oven to 250º.
  2. Combine the beaten egg, sour cream, cheddar cheese and minced chives in a large bowl.
  3. Mix in the flour. Fold in the cold mashed potatoes. Mix well.
  4. 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.
  5. Repeat with remaining potaffle mixture.
  6. Remove cooked waffles to a cookie sheet and keep warm in the heated heated oven.
  7. Serve with additional sour cream and chives, if desired.
  8. Recipe adapted from: realfoodbydad.com/potaffle


loaded potaffle

Loaded Potaffle

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