Leftover Mashed Potato Waffles and Gravy
User Reviews
5.0
42 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
20 mins
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Servings
5 waffles
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Calories
320 kcal
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Course
Main Course
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Cuisine
American
Leftover Mashed Potato Waffles and Gravy
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Give new life to those leftover mashed potatoes!
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Ingredients
- 2 cups leftover mashed potatoes
- 1/2 cup panko breadcrumbs
- 2 eggs
- 1/2 cup cheddar cheese shredded
- 1 teaspoon dried parsley
- 1/4 teaspoon onion powder
- 1/2 teaspoon kosher salt
- olive oil / butter nonstick spray
- fresh parsley optional
Gravy
- 1/4 cup butter
- 1/4 cup all purpose flour
- 1 teaspoon onion powder
- 3/4 teaspoon dried sage
- 2 cups stock chicken, beef, or vegetable
- 1/2 teaspoon better than bouillon
- 1/4 teaspoon black pepper
- pinch salt
Instructions
- In a large bowl, add the mashed potatoes, breadcrumbs, cheese, eggs, parsley, onion powder, and salt. Mix well.
- Pre-heat waffle iron to 3 or the medium setting.
- Meanwhile (if needed), start the gravy by heating a small sauce pan over mediu heat and add butter, flour, onion powder, salt, pepper, and sage. Use a whisk to combine butter and flour as it melts, to create a roux.
- When all the butter is melted and there is a thick roux, slowly add the chicken stock, about a 1/2 a cup at a time, whisking after each addition to fully incorporate. Add the better than bouillon. Turn heat down to medium low and let gravy simmer to thicken.
- Once waffle iron is ready, spray / grease the waffle iron plates - top and bottom.
- Add large scoops of the mashed potato mixture to the waffle iron. Spread the mixture out to fill the molds and close lid.
- Let cook for 9-10 minutes on the medium setting.
- When the waffles are done gently remove them from the waffle iron. By this time, your gravy should be done.
- Top with fresh parsley and gravy.
- Serve and enjoy!
Notes
- Nutritional values are just an estimate. They will vary based upon how you make your mashed potatoes.
- Substitutions:
- Substitutions:
- Breadcrumbs: Use your favorite dried breadcrumbs.
- Cheese: Use any that you have! We also love these with gruyere, parmesan, and mozzarella.
- Stock: Use chicken, beef, or vegetable.
- Better than Bouillon: Use the kind that matches your stock.
- Storage:
- Storage:
- Refridgerator: Leftover mashed potatoes should
- Freezer: Freeze for up to 2 months by first flash-freezing by adding them to a baking sheet in a single layer and freezing for 1-2 hrs before storing them in a freezer-safe bag or container.
- Be sure to grease BOTH waffle plates!
Nutrition Information
Show Details
Calories
320kcal
(16%)
Carbohydrates
33g
(11%)
Protein
11g
(22%)
Fat
16g
(25%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
105mg
(35%)
Sodium
616mg
(26%)
Potassium
428mg
(12%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
499IU
(10%)
Vitamin C
20mg
(22%)
Calcium
118mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 5waffles
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Calories | 320kcal | 16% |
| Carbohydrates | 33g | 11% |
| Protein | 11g | 22% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 105mg | 35% |
| Sodium | 616mg | 26% |
| Potassium | 428mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 499IU | 10% |
| Vitamin C | 20mg | 22% |
| Calcium | 118mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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