Cheesy Mashed Potato Waffles

Prep Time: 10 mins  | Cook Time: 15 minutes  | Course: Dinner | Servings: 4

Cheese and mashed potato waffles with a bowl of your favorite tomato soup. Let me count the ways; cheddar, cotswold, pepperjack, mozzarella...yummm! Use up your leftover mashed potatoes or plan ahead and make some extras next time you do the mash. Tomato soup is highly recommended here for the ultimate dunking experience. Inspired by Amy’s https://www.amys.com/eating-well/recipes/cheesy-mashed-potato-waffles 

3 cups of mashed potatoes, leftovers are perfect

1 cup flour

1 ½ cups favorite shredded cheese

Mix the flour into the mashed potatoes while your waffle griddle is heating. When the waffle iron is ready, spray with some oil and place scoops of mashed potatoes on the griddle, spread to flatten. Top with some cheese and spread\flatten more potatoes on top. Griddle until the waffles are golden and hold together. My first one came apart with some sticking to the top and some to the bottom, but held its shape after replacing the lid and some more cooking. I turned up the dial for a darker “toast” setting.