Best Mashed Potato Cheddar And Chive Waffles Recipes
LEFTOVER MASHED POTATO WAFFLES
Crispy on the outside, fluffy on the inside - just like a regular waffle, only better. Leftover Mashed Potato Waffles are great for rejuvenating day-old taters, but don't let that stop you from making a fresh batch for these if you want. Simply mix with eggs, flour, and baking powder, and let your imagination run wild on mix-ins. Cook on a waffle iron and serve up to smiles!
Provided by Danielle Esposti
Categories Main Course
Time 25m
Number Of Ingredients 9
Steps:
- Heat a waffle iron.
- Crack eggs into a large mixing bowl then lightly beat with a fork. Add the mashed potatoes, flour, and baking powder to the mixing bowl then mix until well combined.
- Add the cheese, ham or bacon, and chives and fold using a rubber spatula until evenly distributed.
- Lightly mist the waffle iron with cooking spray. Spread 1/2-1 c of the mashed potato batter evenly across the waffle iron, filling three-fourths full. Close and cook until the edges are golden brown and the waffle is cooked through. Remove the waffle and repeat with the remaining batter.
- Serve immediately with your favorite savory toppings, like sour cream and additional chopped chives.
Nutrition Facts : Calories 417 kcal, Carbohydrate 35 g, Protein 23 g, Fat 22 g, SaturatedFat 9 g, Cholesterol 153 mg, Sodium 1492 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 2 g, ServingSize 1 serving
CHEDDAR AND CHIVE MASHED POTATOES
My husband swears my cheddar mashed potatoes are the world's best. We always have some in the freezer. Sometimes I dollop individual servings in muffin cups and reheat them that way instead. -Cynthia Gerken, Naples, Florida
Provided by Taste of Home
Categories Side Dishes
Time 1h45m
Yield 16 servings
Number Of Ingredients 13
Steps:
- Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat to medium; cook, uncovered, until tender, 10-15 minutes. Drain; transfer to a large bowl. , Add butter, sour cream, salt and pepper; beat until blended. Beat in whipping cream. Stir in cheeses and chives. Transfer to a 13x9-in. baking dish. Refrigerate, covered, overnight., To serve, preheat oven to 350°. Remove potatoes from refrigerator while oven heats., Bake, covered, 45 minutes, stirring after 30 minutes. Sprinkle with toppings; bake, uncovered, until heated through, about 15 minutes.
Nutrition Facts : Calories 474 calories, Fat 32g fat (18g saturated fat), Cholesterol 70mg cholesterol, Sodium 693mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.
MASHED POTATOES WITH CHEDDAR
Who doesn't love fluffy, homemade mashed potatoes? Make them even better with sharp cheddar cheese. To get them really creamy, my mother's secret was to add whipping cream instead of half-and-half. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Meanwhile, in a small saucepan, heat cream, butter and salt until butter is melted, stirring occasionally., Drain potatoes; return to pot. Mash potatoes, gradually adding cream mixture. Stir in cheese.
Nutrition Facts : Calories 348 calories, Fat 21g fat (14g saturated fat), Cholesterol 71mg cholesterol, Sodium 614mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.
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