As a nod to the culinary adventures of my youth, I made mashed potato waffles with Chinese sausage. I love how the waffle iron creates thin and crisp pockets that contrast nicely with the soft texture of the mashed potatoes. The sliced scallions also give a lovely fragrant flavor to the waffles. These mashed potato waffles are great on their own or served with my sweet chili sauce or any kind of chili crisp!
COOKING NOTES FOR MASHED POTATO WAFFLES
WAFFLE MAKERS
There are so many different waffle irons on the market that come in various shapes and sizes. I typically use this square Cuisinart waffle maker (affiliate link), but many of you likely own a waffle maker of a different brand or shape. Therefore, the cooking times for these different waffle irons might not be the same. Use the cooking times outlined in the recipe as a rough guide. Your waffles are done once they are golden brown.
DON’T USE FRESHLY MADE MASHED POTATOES
Freshly made mashed potatoes are too soft and have too much moisture for this recipe. For crispier mashed potato waffles, it’s best to use mashed potatoes that have chilled in the refrigerator overnight. If you are pressed for time and want to make the mashed potatoes and waffles on the same day, you can make the mashed potatoes in the morning. Then, spread the cooked mashed potatoes over plates and let it chill in the fridge for a few hours before using it to make waffles.
MORE WAFFLE RECIPES
Taro Waffles: These golden taro waffles are packed with earthy and umami flavors. They’re delightfully crispy on the outside and soft on the inside. Ginger Mochi Waffles: These mochi waffles are perfect for your holiday brunch! I drew inspiration from gingerbread and packed a lot of spices into these mochi waffles.
