Crispy Cheesy Potato Waffles

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.  We found these thin, crispy waffles are delicious as a light lunch, breakfast or brunch or maybe Sunday supper.  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"