Buzz
I’m not sure if you’ve noticed yet, but I recently got a waffle maker and have been pushing the limits of what can be made into waffles. (It turns out, prosciutto waffles are amazing.) I was already planning on turning leftover stuffing into waffles, so mashed potatoes seemed like the obvious next choice.
I know you’re probably thinking—“Leftover mashed potatoes?? What are those??”—and I’m begging you not to ask. If you’ve ever made too much food for Thanksgiving, you’ll end up with leftovers of everything, including mashed potatoes. And these potatoes? They need to be waffled, and they should be waffled with a generous amount of cheese. The parmesan forms a crispy crust around the soft potatoes, holding the waffle together. Plus, it’s ridiculously delicious. To make parmesan-crusted mashed potato waffles, you’ll need:
Mashed potatoes
Grated parmesan cheese
Take a quarter cup of mashed potatoes and roll it into a small ball, then flatten it gently to form a three-inch round disk. Coat both sides of the disk with cheese, repeat if needed, and set the cheese-covered pucks aside.
Set your non-stick waffle iron to the second-highest heat setting. You might need to experiment a bit, but I set my Cuisinart waffle maker to a 4 (out of 5) and that worked perfectly. Once it’s heated, place a potato puck in the center and close the waffle maker.
Don’t disturb it until your waffle maker signals it’s done. I’m not sure how your model works, but the light on mine turns from red to green. Unlike stuffing waffles, you can’t check these halfway through, because the mashed potatoes will still be too soft, the crust won’t be set, and the waffle will tear. Once finished, gently remove it (a chopstick can help with the grooves) and serve immediately. These are especially delicious with cranberry sauce, which I’m sure you have leftover too.
