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Leftover Mashed Potato Waffles

  • Cooking time20 min
  • Prep time10 min
  • Portions 6
recipe image Leftover Mashed Potato Waffles


  • 2 1/3 cups leftover mashed potatoes
  • 2 large eggs
  • 1/3 cup milk
  • 2 tablespoons Country Crock® Original Spread,melted plus more for greasing waffle maker
  • 1/2 cup all-purpose flour
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon garlic powder
Energy (kcal)171 kcal
Energy (kJ)717 kJ
Protein (g)6.0 g
Carbohydrate incl. fibre (g)22.7 g
Carbohydrate excl. fibre (g)21.1 g
Sugar (g)1.9 g
Fibre (g)1.5 g
Fat (g)6.1 g
Saturated fat (g)1.8 g
Unsaturated fat (g)3.9 g
Monounsaturated fat (g)2.5 g
Polyunsaturated fat (g)1.4 g
Trans fat (g)0.6 g
Cholesterol (mg)86 mg
Sodium (mg)600 mg
Salt (g)1.50 g
Vitamin A (IU)297 IU
Vitamin C (mg)8.6 mg
Calcium (mg)47 mg
Iron (mg)0.74 mg
Potassium (mg)328 mg


  1. In a large bowl, mix the mashed potatoes, eggs, milk, Country Crock Original Spread, flour, salt, and garlic powder together until all ingredients are incorporated.
  2. Heat a square or rectangular waffle maker. Grease the waffle maker with Country Crock.
  3. Scoop the mashed potato batter onto the waffle maker. You’ll need about 1/2 cup of mashed potato batter per waffle.
  4. Close the waffle maker and cook the waffles for 5 to 10 minutes, until the waffles are golden brown. Note that some waffle makers take longer than others to cook waffles. Carefully transfer the cooked waffles to a plate.
  5. Grease the waffle maker with Country Crock again and cook the remaining waffles.
  6. Serve the mashed potato waffles with your favorite toppings, such as pico de gallo, avocados, corn, zucchini, diced bell pepper, or eggs.