Yeah, mashed potato leftovers are fine. But you can make them shine with a little waffle time.
(My 17-year-old stoned self would be pretty proud of that lyric right there).
This Thanksgiving, instead of just piling everything on a plate and microwaving until it turns limp, use your reserves to make something a little more culinary.
You'll have roughly a gallon of leftover mashed potatoes on Friday if your family is anything like ours. Depending on what style was made, add a few enhancements and throw the mixture in a waffle maker to come out with a crispy on the outside, creamy on the inside potato creation.
- We made some of the ingredients optional, because we don't know what was in your mashed potatoes. Add what makes sense based on your starting point.
- Make sure to use enough cooking spray or butter -- they like to stick.
YIELDS: 6 large waffles
TIME: 30 minutes
3 cups leftover mashed potatoes
3/4 cup all-purpose flour
2 eggs, beaten
1/4 tsp. paprika
2 Tbsp. chopped chives. (optional)
1 tsp. garlic powder (optional)
1/2 cup plain greek yogurt
2 Tbsp. sriracha (Huy Fong preferable)
Cooking spray or butter
1. Preheat your waffle iron. Add all waffle batter ingredients to a large bowl and mix well to combine. Season with salt & pepper. The batter will be very thick and chunky.
2. Thoroughly spray waffle iron with cooking spray or rub butter. Add enough waffle batter to fill whole iron, ours took 1/2 cup. Let waffle cook for 4-5 mins.
3. While waffle is cooking, combine yogurt and sriracha and season with salt to taste.
4. Carefully remove waffle onto plate. Wait until all waffles are done and serve with yogurt sauce and extra chopped chives.
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TLDR: Use your leftover mashed potatoes from Thanksgiving to create a crunchy creamy waffle delight.