Just writing out the title to this post makes me, well, a bit weepy eyed and nostalgic. You are probably thinking that perhaps these crispy, cheesy, crunchy bites of yumminess brought back fond memories of my childhood. Or that I have a *thing* for mashed potatoes.
Nope. On both counts.
The truth – are you ready for this? My waffle iron and I had a tragic run in with each other last weekend.
Tragic for the iron, not me.
After finishing the last batch of waffles, I stood the iron on its end to secure the cord to the base. And then, as I turned, my sleeve caught the handle of the iron, and before I could catch it, the iron tumbled to the floor – and the housing cracked right.in.half. I stood there for a moment, stunned.
And then promptly called my mother so she could have a good laugh about me and my ability to break appliances.
Mashed Potato Waffles
- 2 tablespoons vegetable oil
- 1/4 cup buttermilk
- 2 large eggs
- 2 1/2 cups leftover mashed potatoes
- 1/2 cup thinly sliced scallions, white and light green parts only
- 1 cup cooked bacon, chopped into 1/2-inch pieces
- 1 cup grated cheddar cheese
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon freshly ground black pepper
- Nonstick cooking spray
Preheat waffle iron. (If it has temperature adjustment, set it to medium.) If you want to keep finished waffled mashed potatoes warm, preheat oven to 225°F.
In large bowl, whisk together oil, buttermilk, and eggs. Add mashed potatoes, green onions, bacon, and cheese. Mix well.
In small bowl, combine flour, baking powder, baking soda, salt, and pepper. Fold into potato mixture until evenly incorporated.
Spray both sides of waffle iron with nonstick spray and place about 1/2 cup of potato mixture onto each section of waffle iron. Cook until golden brown and crispy, about 5 minutes.
Remove from waffle iron, place on a wire rack in the preheated oven to keep warm, and repeat previous step with remaining batter.
~adapted from Serious Eats