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For the record, let me say that I am a tried and true fan of potatoes in any format. I haven’t met a potato dish I didn’t like, but I keep on trying to find one. In the meantime I am enjoying every bite along the way.

With an abundance of leftover mashed potatoes after Thanksgiving, my creativity was put to the test. After making a few batches of potato bread I needed to migrate. My MIL had suggested potato pancakes, which did sound good. My step-mother then gave me the idea to create a waffle made from mac and cheese. The creative juices, or dare I say potatoes, were flowing. And >poof< just like a dose of magic ferry dust the Waffle-Oh was born.

Never heard of a Waffle-Oh? Where have you been? It is all the rage at my house, and there have been numerous requests for more. They are the perfect way to change up your Chrismukkah meal.

Think potato latkes. Not that there is anything wrong with the classic potato latkes. I’ve had delicious latkes prepared with shredded potatoes and mashed potatoes and have even posted a great recipe with shredded potatoes and leeks. Each preparation was heavenly.

In a world of burgeoning cool, hip alternative latkes, why limit yourself to the ‘potato pancake’? It’s time to think bigger, think outside the pancake. Think Wafffle-Oh.

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2 cups prepared mashed potatoes

2 TBS green onions, chopped

1/4 cup Parmesan cheese, finely grated

1/4 cup Romano cheese, finely grated

1/2 cup shredded Mexican cheese blend

1 egg, lightly beaten

1/2 tsp paprika

garlic salt and pepper to taste

2 TBS vegetable oil

2 TBS flour

sour cream (optional)

chives, chopped (optional)


Heat waffle iron to medium high setting. If using an older waffle iron, coat lightly with oil. If using a newer, non- stick waffle iron omit this step.

Mix together potatoes, green onions, cheese, egg, paprika, salt and pepper.

Lightly dust a cutting board with 1 TBS flour.

Using an ice cream scoop place mashed potato scoops onto floured board. Flatten each mound with a lightly floured flat disc or the bottom of a drinking cup. With a lightly dusted spatula transfer potato into the middle of the heated waffle iron and cook until golden brown. Approximate cook time depends on waffle iron; approximately 6 minutes per waffle.

Keep waffle-oh’s warm in 175 degree oven for up to one hour. Do not tent with foil as moisture will collect and they will loose their crispy exterior.

Top with sour cream and chives.

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