Cheddar Mashed Potato Waffles

Potatoes Cover

Enjoy this farm fresh recipe, originally featured in the Savor the Season Recipe Cards, created by From the Land of Kansas!

Cheddar Mashed Potato Waffles

2 Tbs. canola oil
1/3 cup buttermilk
2 large eggs, beaten
3 cups leftover mashed potatoes
4 scallions, chopped, green parts only
1 cup shredded cheddar cheese
½ cup all-purpose flour
½ tsp. baking powder
¼ tsp. baking soda
cheddar cheese, for topping
sour cream, for serving

Preheat waffle iron and grease well. In a large mixing bowl, combine oil, buttermilk, and eggs; stir in mashed potatoes, scallions and cheese. In a separate small bowl, combine dry ingredients together, then add to potato mixture, folding until combined. Scoop 1/3 to 2/3 cup (depending on the size of your waffle maker) of the potato mixture into the prepared hot waffle iron, spreading it out into an even layer. Close waffle iron lid and let waffle bake until golden brown and cooked throughout. Garnish with extra cheese and sour cream to serve.

Kitchen Tip: Serving these to a larger group? Waffles can be made ahead and kept warm on a baking sheet in a 200 degree F. oven.

Let’s Get You Cookin’,
Chef Alli

 

This recipe was featured as part of Savor the Season, a set of recipe cards created by From the Land of Kansas in conjunction with the Kansas Farm Bureau to help promote Kansas specialty crops. Savor the Season is designed to educate and excite consumers about cooking with local produce using tasty, seasonal recipes and providing tips and tricks to cooking with these special ingredients.

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