Leftover Mashed Potato Waffles and Gravy
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
20 mins
-
Servings
5 waffles
-
Calories
320 kcal
-
Course
Main Course
-
Cuisine
American
Leftover Mashed Potato Waffles and Gravy
Description
Leftover Mashed Potato Waffles and Gravy reimagine cold mashed potatoes by mixing them with breadcrumbs, cheddar cheese, eggs, and seasoning to create a waffle batter. Cooking in a greased waffle iron crisps the exterior while keeping the inside soft and flavorful, showcasing the cheesy and herb-infused profile. The accompanying gravy starts with a butter and flour roux seasoned with onion powder, sage, and pepper, gradually blended with stock and Better Than Bouillon for depth and richness.
Serving these waffles topped with the warm gravy makes for a filling meal suitable for breakfast, lunch, or dinner. They also provide a creative use for prepared mashed potatoes that might otherwise go unused.
The recipe notes suggest using varied cheeses and stock types for personalization and recommend greasing both waffle plates thoroughly for ease of removal. Leftover waffles freeze well when flash-frozen individually before storage.
Ingredients
- 2 cups mashed potatoes leftover
- 1/2 cup panko breadcrumbs
- 2 egg
- 1/2 cup cheddar cheese shredded
- 1 teaspoon parsley dried
- 1/4 teaspoon onion powder
- 1/2 teaspoon kosher salt
- olive oil or butter nonstick spray
- parsley optional, fresh
Gravy
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 teaspoon onion powder
- 3/4 teaspoon sage dried
- 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
- Use any dried breadcrumbs and cheese varieties such as Gruyere, Parmesan, or Mozzarella according to preference.
- Choose chicken, beef, or vegetable stock for the gravy base and the matching flavor of Better Than Bouillon.
- Grease both the top and bottom of the waffle iron plates thoroughly to prevent sticking.
- Leftover waffles freeze well if first flash-frozen in a single layer before transferring to a freezer-safe container.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
