For those who reach for the savoury over the sweet, this one’s for you. This recipe makes use of leftover Pierogi Mashed Potatoes, should there be any leftovers. Of course, they truly are good enough to justify making a fresh half batch should you be so inclined – and trust us, you should be. While these are perfect on their own, feel free to add a poached or fried egg on top for a fancy and hearty breakfast.
These waffles freeze well in an airtight container for up to 1 month. Any leftover mashed potato will work for these waffles.
Pierogi Mashed Potatoes
- 1½ cups all-purpose flour
- 1½ cups grated cheddar cheese or vegan cheddar cheese
- 1½ tbsp baking powder
- ½ tsp salt
- ¼ tsp pepper
- 3 eggs
- ½ batch (3 cups) Pierogi Mashed Potatoes warm
- 1 cup buttermilk
- ⅓ cup butter or vegan butter melted
- sour cream or vegan sour cream
- chopped fresh chives and/or dill
- Preheat the oven to 200°F (100°C). Heat a waffle iron according to the manufacturer’s directions.
- In a large bowl, stir together the flour, grated cheese, baking powder, salt and pepper.
- In a separate large bowl, whisk the eggs. Add the warm mashed potatoes, buttermilk and melted butter and whisk to combine.
- Add the wet ingredients to the dry ingredients and stir with a rubber spatula until just combined. Do not overmix. The batter will be slightly lumpy.
- Coat the hot waffle iron generously with cooking spray. Using a ladle or measuring cup, scoop about ½ cup of batter into the waffle iron, spreading it to cover the entire surface. Close the iron and cook until the waffle is light golden brown, about 3 minutes. Keep the waffles warm in the oven while you cook the remaining waffles.
- Serve with a dollop of sour cream and garnish with a sprinkle of chopped chives if desired.