There’s something magical about turning leftovers into something brand new especially when it’s as fun and satisfying as these cheesy mashed potato waffles. Every summer, when brunches shift outdoors and comfort food meets sunshine, I find myself pulling out the waffle iron not for batter, but for last night’s mashed potatoes.
After about seven words, let me tell you this dish turns ordinary ingredients into crispy, golden, brunch perfection. It’s the kind of thing that makes people say, “Wait, what’s in this?” as they take another bite. I’ve served these at backyard brunches, lazy weekend mornings, and even as a side dish at summer dinners with grilled chicken or salad. They’re that versatile.
Why You’ll Fall in Love with These Waffles
- Golden Crispy Exterior: The waffle iron creates a beautifully crisp crust that makes each bite deeply satisfying.
- Cheesy Melty Goodness: Depending on the cheese you use, every bite melts with gooey richness or sharp, savory notes.
- Lightly Herby: A touch of fresh parsley or chives brings brightness and cuts through the richness perfectly.
- Perfect for Leftovers: No one will guess these started with day old mash. They taste fresh, intentional, and gourmet.
- Creative and Unexpected: It’s a fun twist that surprises guests and gives off that “homemade but clever” vibe.
Step by Step to Make Cheesy Mashed Potato Waffles
1: Prep Your Ingredients
- In a large mixing bowl, add your 2 cups of cold mashed potatoes. If they’ve just come out of the fridge, let them sit at room temperature for 5-10 minutes to soften slightly for easier mixing.
- Grate or measure out ½ cup of shredded cheese. Choose your favorite or mix varieties for more flavor depth.
- Crack in 1 large egg and stir it through with the potatoes.
- Add 2-3 tablespoons of flour (start with 2), 1 tablespoon of chopped parsley or chives, and season with salt, pepper, and optional garlic powder or paprika.
2: Mix It All Together
- Use a wooden spoon or spatula to fully incorporate the ingredients. The mixture should be thick and hold its shape. If it’s too loose or sticky, add another tablespoon of flour.
- This is where I sneak a little taste just to make sure it’s seasoned well before cooking.
3: Preheat the Waffle Iron
- Turn on your waffle iron and let it come to full heat. A hot iron ensures even cooking and golden, crispy edges.
- Lightly coat both sides of the iron with nonstick spray or a brush of oil.
4: Cook the Waffles
- Scoop about ½ to ¾ cup of the potato mixture into the center of the iron and press gently to spread. Don’t overfill it will expand slightly as it cooks.
- Close the lid and cook for about 4-5 minutes or until deeply golden and crispy. If your waffle iron has a light indicator, wait until it signals it’s done, then give it a bit longer for more crisp.
- Carefully lift the waffle using a fork or spatula and transfer it to a wire rack or plate.
5: Serve Hot and Fresh
- Top with anything from sour cream to fried eggs, or eat them plain as a crispy snack.
- If serving a crowd, keep them warm in a 200°F (90°C) oven until all batches are cooked.

The Secret to Crisp and Fluffy Texture
The key to texture lies in two things: balance and heat. The potatoes already give a fluffy base, but the egg, cheese, and a touch of flour provide structure and crispiness. Don’t skip the flour even just 2 tablespoons help these waffles hold their shape and release cleanly from the waffle iron.
And speaking of the iron: make sure it’s hot. A well heated iron gives you a beautifully crisp finish without sticking. If you’re ever unsure, a quick spritz of nonstick spray before scooping in your batter helps seal the deal.
Cheese Choices That Change the Game
One of my favorite things about this recipe is how flexible it is depending on your cheese:
- Cheddar: Sharp, classic, and crowd pleasing.
- Mozzarella: Melty and mild gives more pull, less punch.
- Parmesan: Salty and nutty adds a crispier edge and deeper umami.
Mix and match cheeses depending on what you have or what mood you’re in. Even cream cheese folded into the potatoes beforehand makes for a richer base.
Serving Ideas for Peak Summer Enjoyment
Once these waffles come off the iron, the possibilities are endless. Here’s how I like to serve them:
- With a Fried Egg: Runny yolk over crispy waffles is always a hit.
- With Sour Cream and Chive Dip: Adds cool creaminess to contrast the heat and crunch.
- With Garlic Butter: Drizzle hot melted garlic butter for a brunch that tastes like dinner and dreams.
Pro tip: Make a double batch and freeze the extras. You can reheat them in a toaster or air fryer in minutes. I always regret it when I don’t make more!
Tips for Success
- Use cold mashed potatoes: They’re easier to shape and mix than warm ones.
- Shred cheese finely: This helps it melt faster and blend evenly into the waffle batter.
- Don’t skip the herbs: Chives or parsley give that little lift of freshness that makes the whole thing feel less heavy.
- Make ahead: The batter can be made a day in advance and stored in the fridge.
There’s nothing fussy about this dish. It’s homemade comfort made even better by its simplicity and adaptability. These waffles also reheat beautifully just pop them into a toaster or skillet for a quick crisp up.
Serving Ideas and Variations
- Brunch perfection: Top each waffle with a sunny side up egg, a dollop of sour cream, and a sprinkle of fresh herbs.
- Garlic butter drizzle: Melt butter with minced garlic and pour it over hot waffles for a savory boost.
- Mini waffle bites: Use a small waffle maker and serve them as appetizers at parties dip optional but encouraged!
- Add ins: Stir in diced cooked bacon, sautéed onions, or leftover roasted vegetables for more flavor and texture.
Storage and Reheating
- Fridge: Store leftover waffles in an airtight container for up to 3 days.
- Freezer: Lay cooled waffles on a tray to freeze individually, then transfer to a freezer bag. Keeps well for up to 2 months.
- To reheat: Pop waffles in a toaster or air fryer at 350°F (175°C) for a few minutes until warm and crispy again.
FAQs About Cheesy Mashed Potato Waffles
Can I use instant mashed potatoes?
Yes, you can! Just make sure they’re thick and not too runny, or add extra flour to help bind.
Can I make them gluten free?
Absolutely. Substitute the flour with a gluten free blend or even almond flour just make sure the waffles hold together well before cooking.
What’s the best cheese to use?
Cheddar gives bold flavor and great melt, but mozzarella adds stretch. Parmesan brings saltiness. A mix is best for full impact.
Can I make them in advance?
Yes, mix the batter ahead and refrigerate up to 24 hours. Cooked waffles can also be frozen and reheated easily.
Can I add meat or veggies?
Definitely. Crumbled bacon, chopped spinach, or grated carrots blend in well and boost both texture and nutrition.
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