Waffled Mashed Potatoes With Bacon, Scallion, and Cheddar Recipe
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This recipe is adapted from Easy Gourmet: Awesome Recipes Anyone Can Cook. Waffling your leftover mashed potatoes gives them a second life that may be even better than their first.
Why this recipe works:
- The high, two-sided heat of the waffle iron crisps the ridges of the potatoes and provides crunch while leaving an inner core that's soft and fluffy.
- The dimpled geometry of the waffled mashed potatoes provides a welcoming base for gravy or other sauces.
Notes: The recipe will work in either a Belgian- or standard-style waffle iron. If the Thanksgiving leftover spirit moves you, replace about 1/2 cup of the mashed potatoes with stuffing. The bacon may be swapped out for an equivalent amount of cooked, crumbled sausage.
Recipe Facts
Ingredients
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2 tablespoons vegetable oil
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1/4 cup buttermilk
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2 large eggs
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2 1/2 cups leftover or freshly made fluffy mashed potatoes
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1/2 cup thinly sliced scallions, white and light green parts only
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1 cup cooked bacon, chopped into 1/2-inch pieces
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1 cup grated cheddar cheese
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1/2 cup all-purpose flour
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1/2 teaspoon baking powder
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1/4 teaspoon baking soda
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1/2 teaspoon salt
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1/2 teaspoon freshly ground black pepper
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Nonstick cooking spray
Directions
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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.
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In large bowl, whisk together oil, buttermilk, and eggs. Add mashed potatoes, green onions, bacon, and cheese. Mix well.
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In small bowl, combine flour, baking powder, baking soda, salt, and pepper. Fold into potato mixture until evenly incorporated.
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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 3 minutes.
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Remove from waffle iron, place in preheated oven to keep warm, and repeat previous step with remaining batter.
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For a leftover Thanksgiving meal, serve topped with gravy, cranberry sauce, and/or turkey. For breakfast or brunch, serve topped with a fried egg.
Special equipment
Waffle iron
This Recipe Appears In
Nutrition Facts (per serving) | |
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347 | Calories |
21g | Fat |
25g | Carbs |
14g | Protein |
Nutrition Facts | |
---|---|
Servings: 4 to 6 | |
Amount per serving | |
Calories | 347 |
% Daily Value* | |
Total Fat 21g | 27% |
Saturated Fat 7g | 34% |
Cholesterol 95mg | 32% |
Sodium 953mg | 41% |
Total Carbohydrate 25g | 9% |
Dietary Fiber 2g | 7% |
Total Sugars 2g | |
Protein 14g | |
Vitamin C 11mg | 54% |
Calcium 206mg | 16% |
Iron 1mg | 7% |
Potassium 441mg | 9% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |