Waffled mashed potatoes are a buttery, cheesy crispy twist on a classic Thanksgiving side dish. Creamy mashed potatoes combine with sharp cheddar and our Sunny Herb Blend for delicious flavor. Butter Flavored Olive Oil glazes the batter and helps with that delightful crunch. The hybrid of texture and flavor will elevate your day-after Turkey day leftover game. Top with avocado and egg. Serve alongside leftover turkey. Side of ranch? Sure!
Time: 30 min
Makes 7 WafflesRating
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Loading...| 2 1/2 cups leftover mashed potatoes | |
| 1 Tbl Sunny Herb Blend | |
| 1 cup grated sharp cheddar cheese | |
| 2 scallions, whites only, slivered | |
| 2 eggs | |
| 1/4 cup sour cream | |
| 2 Tbl Butter Flavored Extra Virgin Olive Oil | |
| 1 tsp salt | |
| 1/2 cup all-purpose flour | |
| 1/2 tsp baking powder | |
| 1/4 tsp baking soda |
| 1. | Heat a waffle iron to medium-high. In a bowl, whisk the eggs with the Sunny Herb Blend. Fold the eggs into the mashed potatoes. |
| 2. | Fold in the sour cream, scallions, cheese, Butter Flavored Olive Oil, flour, baking powder and baking soda. |
| 3. | Spray the waffle iron with nonstick spray and scoop 1/2 cup batter into the waffle iron. Close the iron and cook until the waffle is golden brown and hot throughout - about 5 mins but it depends on your waffle maker. Serve with sour cream, butter, sliced avocado or with a fried egg on top. |
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