Mashed Potato Mini Waffles
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Yield
Serves 6 (serving size: 2 waffles)
Leftover mashed potatoes become beautifully golden-brown thanks to your Belgian waffle maker. If you're not serving them immediately, keeping them in the oven ensures that they stay warm and crisp. Bacon is always a fun flavor boost, and fresh chives add brightness and color.
Ingredients
- 1 1/2 cups prepared mashed potatoes
- 1 cup unsalted chicken stock
- 3 large eggs, lightly beaten
- 2.13 ounces all-purpose flour (about 1/2 cup)
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- Cooking spray
- 6 bacon slices, cooked and crumbled
- 3 tablespoons chopped fresh chives
- 1/2 cup turkey gravy (optional)
Nutritional Information
- Calories 150
- Fat 6g
- Satfat 2g
- Unsatfat 3g
- Protein 9g
- Carbohydrates 15g
- Fiber 1g
- Sugars 0g
- Est. added sugars 0g
- Sodium 380mg
- Calcium 43% DV
- Potassium 4% DV
How to Make It
Step 1
Preheat oven to 200°F.
Step 2
Combine potatoes, stock, and eggs in a small bowl. Combine flour, baking powder, and salt in a medium bowl. Add potato mixture to flour mixture; stir just until combined.
Step 3
Preheat a large, deep Belgian waffle maker according to manufacturer’s instructions. Coat with cooking spray. Place 1/4 cup waffle batter in each of the 4 waffle maker compartments. Gently close, and cook until golden brown, 7 to 10 minutes. Place cooked waffles on a baking sheet; keep warm in oven. Repeat procedure with remaining batter.
Step 4
Sprinkle waffles with bacon and chives. Serve with gravy, if desired.
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