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!