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gravy being poured on waffles.
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5 from 14 votes

Leftover Mashed Potato Waffles and Gravy

Give new life to those leftover mashed potatoes!
Course Main Course
Cuisine American
Diet Vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 5 waffles
Calories 320kcal
Author Tracy

Equipment

  • Belgium waffle maker

Ingredients

  • 2 cups leftover mashed potatoes
  • 1/2 cup panko breadcrumbs
  • 2 eggs
  • 1/2 cup cheddar cheese shredded
  • 1 teaspoon dried parsley
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • olive oil / butter nonstick spray
  • fresh parsley optional

Gravy

  • 1/4 cup butter
  • 1/4 cup all purpose flour
  • 1 teaspoon onion powder
  • 3/4 teaspoon dried sage
  • 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!

Video

Notes

Nutritional values are just an estimate. They will vary based upon how you make your mashed potatoes.
Substitutions: 
Breadcrumbs: Use your favorite dried breadcrumbs.
Cheese: Use any that you have!  We also love these with gruyere, parmesan, and mozzarella. 
Stock: Use chicken, beef, or vegetable.   
Better than Bouillon:  Use the kind that matches your stock.
Storage: 
Refridgerator:  Leftover mashed potatoes should  
Freezer: Freeze for up to 2 months by first flash-freezing by adding them to a baking sheet in a single layer and freezing for 1-2 hrs before storing them in a freezer-safe bag or container.
Be sure to grease BOTH waffle plates! 
 

Nutrition

Calories: 320kcal | Carbohydrates: 33g | Protein: 11g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 616mg | Potassium: 428mg | Fiber: 2g | Sugar: 3g | Vitamin A: 499IU | Vitamin C: 20mg | Calcium: 118mg | Iron: 1mg