1½cupsgrated cheddar cheese or vegan cheddar cheese
1½tbspbaking powder
½tspsalt
¼tsppepper
3eggs
½batch (3 cups)Pierogi Mashed Potatoeswarm
1cupbuttermilk
⅓cupbutter or vegan buttermelted
For Serving
sour cream or vegan sour cream
chopped fresh chives and/or dill
Instructions
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.
Notes
To make the waffles gluten-free, use a 1:1 gluten-free flour blend instead of all-purpose flour.