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Mashed Potato Waffles

Crisp on the outside, fluffy on the inside.

These are perfect for day after Thanksgiving leftovers. Serve with leftover ham, turkey, whatever feels right!

You’ll need

2 eggs

2 1/2 cups leftover mashed potatoes

1/2 cup all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1 cup shredded Gouda cheese *see notes


Crack the two eggs into a mixing bowl and whisk. Add the mashed potatoes and mix into the eggs.

In a small bowl, combine the flour, baking soda, and baking powder. Sift the dry ingredients into the wet ingredients. Stir until combined.

Heat your waffle iron and spray with cooking spray. How much batter you add will depend on the size of your waffle iron but I would recommend add less than you think for the first one!! Then adjust.


I used the Pareggio from Artikaas pictured above - its a mix between Dutctc Gouda and Parmegiano. The result is a cheese that gets perfectly crisp on the edges but stays melty and gooey in the middle.

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