Elizabeth Stark is the blogger behind Brooklyn Supper and a former Yahoo Food Blogger of the Week. Here, she transforms dreary leftover mashed potatoes into something delectable perfect for the morning after Thanksgiving.
All photos: Elizabeth Stark
Thanksgiving leftovers are almost as beloved as the meal itself. But hewing too closely to tradition for the Thanksgiving feast can get you in a rut — and that’s just as true the day after. So it’s worth changing up your leftover routine, especially when a recipe this delicious comes along.
Tender, airy mashed potato waffles are as simple to make as combining shallots, butter, a couple of eggs, and a bit of flour to leftover mashed potatoes. After a few minutes on the waffle iron and a drizzle of leftover gravy, you have a transformative meal that’s perfect for everything from breakfast to dinner.
Mashed Potato Waffles with Shallot and Chives
Makes 10 four-inch square waffles
2 tablespoons unsalted butter
1 large shallot, peeled and minced
½ teaspoon sea salt, plus more to taste
6 tablespoons whole milk
2 cups leftover mashed potatoes
2 large eggs
1 cup flour
2 teaspoons baking powder
1 cup leftover gravy
2 tablespoons minced chives, plus more for garnish
Freshly ground black pepper to taste
Preheat waffle iron. Set a rimmed baking sheet in oven and preheat to 200°F.
Melt butter in a small skillet over medium heat. Add shallots and a pinch of sea salt. Sauté until shallots are translucent, 5 to 7 minutes. Off heat, pour in milk, and set aside.
In a large mixing bowl, beat egg into the mashed potatoes. Fold in flour, baking powder, and ½ teaspoon sea salt, followed by shallot milk mixture. Fold in chives.
Cook waffles according to your waffle maker’s instructions. I used 1/3 cup of dough for each 4-inch square waffle. Keep cooked waffles in warm oven. Serve with leftover gravy; garnish with freshly ground pepper and minced chives.
More Thanksgiving leftover ideas: