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Some shredded cheddar, Swiss or Gruyere to the batter for a cheesy twist.Use another mashed root vegetable: Make tasty, healthy waffles with a different root vegetable—think mashed sweet potatoes, turnips, carrots or a mix. You can also use a creative mashed potato recipe, such as cheesy mashed potatoes.How to Store Potato WafflesLeftover potato waffles can be stored in an airtight container in the refrigerator for up to three days. The exteriors may soften as they sit, but they will crisp back up when reheated.Can you freeze potato waffles?Yes, potato waffles freeze well. Allow the cooked waffles to cool completely, then freeze them in an airtight container or freezer bag with pieces of parchment layered between the waffles to keep them from sticking together. Store the waffles in the freezer for up to three months, and defrost in the refrigerator before reheating.How do you reheat potato waffles?Reheat potato waffles in the oven or toaster oven to warm them up and re-crisp the exterior.Potato Waffle TipsEllie Crowley for Taste of HomeHow do you make mashed potatoes for waffles?Using the right kind of potato is the most important part of making mashed potatoes—think starchy spuds like Yukon Golds. Ideally, mashed potatoes for waffles shouldn’t contain milk or butter, as that can throw off the ratios in the batter. Since many of our favorite mashed potato recipes do contain cream, milk and/or butter, you can prepare your recipe (cooking and mashing the potatoes), then set aside some plain, unseasoned potatoes for tomorrow’s waffles before enriching the mashed potatoes you plan to serve with dinner. We also love using our cream cheese mashed potato recipe to make waffles (just skip the butter) for a bold, tangy flavor.Why are my potato waffles chewy and tough?The leading cause of tough waffles is simple: overcooking. As waffles sizzle between the hot walls of the waffle maker, they lose moisture. When done right, that makes them light and tender, but cooking too long can make waffles dry and chewy.Potato waffles may also be tough if you use heavy-duty flour, like bread flour. Additionally, stirring the waffle batter for too long can overdevelop the gluten, resulting in a firm, chewy waffle.What can you serve with potato waffles?These savory mashed potato waffles are a perfect breakfast recipe to serve alongside chorizo, sausage, eggs or bacon. And like potato pancakes, they’re also a tasty dinner side dish. Serve them with pork chops or roast chicken for a hearty meal, or let the waffles bulk up a lighter dinner, like a big bowl of soup. Test Kitchen Approved Mashed Potato Waffles Prep Time 15 min Cook Time 5 min Yield 4 waffles Ingredients 3 tablespoons butter, melted2 tablespoons all-purpose flour2 large eggs1 teaspoon dried minced onion1/2 teaspoon salt1/2 teaspoon garlic powder1/2 teaspoon pepper2 cups mashed potatoes (without added milk and butter)Optional: Sour cream and minced chives Directions Preheat waffle iron according to package directions. In a large bowl, whisk together first 7 ingredients until well blended. Add mashed potatoes; stir until thoroughly combined.
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Turn surplus spuds into hot, crispy, cheesy mashed potato pancakes! Whether you have leftover mashed potatoes from Thanksgiving dinner or you want to whip up a batch of creamy mashed potatoes especially for these pancakes, this potato side dish is an excellent recipe to keep on hand. The greatest thing about these is that they're perfect any time of day! Serve them up for breakfast with cream cheese and lox, at dinner snuggled next to a grilled steak, or as an appetizer with plenty of tangy sour cream. They'll be gobbled up instantly no matter when you make them!How do you keep mashed potato pancakes from falling apart?This recipe includes four ingredients that ensure your mashed potato pancakes will not fall apart. First, there's egg that helps bind the batter together. Second, there's flour which absorbs some of the excess moisture from the milk and butter that is likely in your leftover mashed potatoes (a main culprit in pancakes that fall apart). The flour also provides protein and starch that helps the egg hold everything together. Third, melty cheddar cheese acts as the most delicious binder in the potatoes. Finally, a nice coating of breadcrumbs on the outside of each patty keeps everything contained and makes for a crunchy bite! Do you have to coat the pancakes in breadcrumbs?No, you don't have to coat them. If you skip the breadcrumbs, you won't get that satisfying crunch but the pancakes will still hold together just fine. How long can you save mashed potatoes?Leftover mashed potatoes will only last in the fridge for up to five days. Extend their life by freezing your mashed potatoes for up to one month.How do you store leftover mashed potato pancakes?Place the pancakes in an airtight container and store in the refrigerator for up to two days. Reheat the pancakes in an air fryer, 350-degree oven, or skillet with a touch of oil until warmed through.Advertisement - Continue Reading BelowIngredients2 cups leftover mashed potatoes1 large egg1/3 cup all-purpose flour, plus more as needed1/2 tsp. kosher salt, plus more for sprinkling1/4 tsp. ground black pepper1 cup shredded cheddar cheese2 finely chopped green onions, plus more for sprinkling1 cup panko breadcrumbsVegetable oil, for fryingSour cream, to serveDirectionsStep 1In a large bowl, mix together the mashed potatoes, egg, flour, salt, and pepper until well combined. Fold in the cheese and green onion. The mixture should be moist but not wet; check to see if you can form a small amount into a patty without it sticking too much. If the potatoes appear too sticky, add more flour, 1 tablespoon at a time.Step 2Place the panko breadcrumbs in a shallow bowl. Divide the mashed potato mixture into 8 portions. Form the portions, one at a time, into 3 ½-inch disks. Dredge each disk in the panko, shaking off the excess. Set them on a plate. Step 3To a large cast-iron skillet over medium-high heat, add oil until it covers the bottom of the skillet by about 1/4 inch. Heat the
