Recipe: Cheesy, garlicky mashed potato waffles

Turn those leftover mashed potatoes into crispy waffles.

Posted 1:55 a.m. Nov 28, 2014 — Updated 1:55 a.m. Nov 28, 2014

I'm not a huge fan of leftover mashed potatoes. The cold mass just doesn't do it for me, even after proper reheating.

My grandmother always made potato salad with her leftover mashed potatoes - mixing the usual celery, onions, mayonnaise, pickles and other fixings to create the popular picnic salad. I could never get my kids to eat it. I wasn't a big fan of it either.

Then I saw recipes on my Facebook feed, in magazines and elsewhere for mashed potato waffles. Knowing I'd have some leftovers after Thanksgiving dinner, I thought I'd give one of those recipes a try. I'm so glad I did. I think I might like these better than actual mashed potatoes!

This recipe is adapted from one that I found on a blog called Dinner with Julie. I picked this one primarily because I had everything on hand. I actually didn't make it. My husband did. And he added some dry mustard to the mix to add a bit more flavor.

Cheesy, Garlicky Potato Waffles

Adapted from recipe on Dinner with Julie; made about 10 waffles for us

2 cups leftover mashed potatoes

2 large eggs

1/3 cup cream or milk (we used 1 percent milk)

2 Tbsp. butter, melted

1-2 garlic cloves, crushed (I used four cloves because we love garlic!)

salt and pepper, to taste

1/4 teaspoon dry mustard

1/2 cup freshly grated Parmesan cheese

1/2 cup all-purpose flour

1/4 tsp. baking powder

Combine the potatoes, eggs, milk, butter, garlic, dry mustard, salt and pepper. Make sure it's all mixed together. Then add the cheese. Once that's all together, mix in the flour and baking powder. Stir until it's all mixed together.

While you're making the mix, get your waffle iron ready for cooking. Use some nonstick spray. My husband spooned a big spoonful of batter onto the iron and started cooking once it was ready. He cooked these on the iron's hottest setting, taking them off when they were really golden and crisp. You don't want them mushy.

Dinner with Julie suggests topping them with butter; turkey and gravy; or poached eggs and hollandaise, but we liked them just as they were.

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