Leftover Mashed Potato Waffles

Great for when you accidentally make enough mashed potatoes to feed two dozen farmhands. Or after Thanksgiving, when that crockpot of mashed taters doesn't all get eaten.

Ingredients:

1 cup of leftover mashed potatoes

1/8 cup flour (I used gluten-free)

1 egg

(Multiply as needed - for instance, 2 cups of potatoes, 1/4 cup flour, 2 eggs, and so on.)

Preparation:

In a bowl, combine mashed potatoes, flour and raw eggs with a potato masher until well blended. "Batter" will be very thick.

Cooking:

Heat your waffle iron to medium-high. Coat both sides well with nonstick cooking spray (and reapply before each pour of batter). Scoop about 1/2 cup of batter into the center of the iron and press firmly to close. Cook several minutes, until golden brown. It's easiest to lift the iron upside-down and shake out the waffle to remove.

Serve:

Lots of options here!

- Top with cheese, eggs and bacon for a wonderful brunch.

- Pile on leftover turkey or fried chicken and drizzle with a hot maple syrup/butter combo for a chicken-and-waffles variation.

- Top with roast beef and gravy.

- Make a loaded baked-potato variation with cheese, sour cream, green onions, bacon and whatever floats your boat.

A Little Backstory:

My niece just messaged me to wonder if she could use this recipe for leftover sweet potatoes, too. You do you, folks. It's 2020 - there are no rules anymore.