Here’s a great way to save and serve those leftover mashed potatoes…in fact, I occasionally make more than I need to have them this way the next day. Adapted from the website "riceandbread.com" we found these thin, crispy waffles are delicious as a light lunch, breakfast or brunch or maybe Sunday supper. The website showed them topped with bacon and soft-poached eggs. If you have this much with them, you may want to serve a half-waffle per person. We used our regular, not Belgian-type, waffle maker set as we usually use it for regular waffles.
Crispy Cheesy Potato Waffles
1 cup Leftover Mashed Potatoes -- mashed)
1 large Egg
2 tablespoons Milk
1 tablespoon butter -- melted
½ teaspoon garlic powder
salt and pepper -- to taste
¼ Cup freshly grated Parmesan cheese
¼ Cup all-purpose flour
¼ Teaspoon baking powder
If you are using fresh potatoes, prepare mash potatoes as you normally would.
In a quart bowl, mix together the mashed potatoes, eggs, milk, butter, garlic powder and some salt and pepper until well blended and smooth. Stir in the Parmesan cheese.
Add the flour and baking powder and stir just until combined.
Preheat your waffle iron and spray it with nonstick spray or lightly oil it; cook a large spoonful of batter at a time, and leave it until it stops steaming - cook until deep golden and crisp.
Serve warm, topped with bacon and soft cooked eggs. Or eat them straight up, with butter.
Yield: "2 Standard Thin Round Waffles"