Don't ask me how I've managed to use the waffle iron to prepare a lengthy list of foods—churros, s'mores, ramen—without waffling mashed potatoes. Mashed potatoes are closer to waffles than any of those things, and the iron makes for perfect crunchy edges and almost custom-designed gravy wells.
Like this mashed potato casserole, I'm going with the baked potato sidekicks of scallions, cheddar, and bacon. If you're going to make mashed potato waffles, you might as well go whole hog.
I have inveterate waffler and writer Stephanie Le to thank for these waffled potatoes. She's the force behind iamafoodblog.com and the author of the inspiring and attractive cookbook Easy Gourmet: Awesome Recipes Anyone Can Cook. Her Potato Waffles recipe, which I've adapted here, is perfect for using up leftover Thanksgiving mashed potatoes, although you may find yourself making mashed potatoes just for this purpose. They're that good.