Cheesy potato waffles are exactly what they sound like: crisp-edged, golden waffles made from mashed potatoes and a good handful of sharp cheese. Think brunch-friendly comfort food you can make with pantry staples (and yes, those leftover mashes from last night). They’re sturdy enough to hold a fried egg, light enough to snack on, and just right when you want “cozy” without fuss.

Ingredients for this Cheesy potato waffles

2 cups cold mashed potatoes (about 480 g)
1 cup shredded sharp cheddar (about 115 g)
2 large eggs
1/4 cup all-purpose flour (30 g)
2 tablespoons cornstarch (optional, for extra crisp)
2 tablespoons melted butter or neutral oil
2 tablespoons chopped chives or scallions
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon fine salt (reduce if your mash/cheese is salty)
1/4 teaspoon black pepper
Oil or cooking spray, for the waffle iron

Optional toppings (mix and match): a fried egg, sour cream or Greek yogurt, hot sauce, smoked salmon, crispy bacon, pickled onions, or a simple green salad.

Instructions

Preheat your waffle iron to medium-high. If it has numbers, aim for about 4–5 out of 6. Let it really heat up; a hot iron is half the battle for crisp edges.
In a large bowl, stir together the mashed potatoes, cheddar, eggs, flour, cornstarch (if using), melted butter, chives, garlic powder, onion powder, salt, and pepper. The mixture should be thick, scoopable, and a little sticky, like sturdy mashed potatoes. If it feels loose, sprinkle in another tablespoon of flour. If it feels dry, add a splash of milk.
Lightly grease the waffle plates. Scoop in batter: about 1/3 cup for standard waffles or 1/2 cup for Belgian. Spread gently to the corners, no need to be precious.
Close and cook 4–6 minutes, until deeply golden and crisp. Try not to peek for the first 3 minutes; the steam is doing important work. If your iron complains and wants more time, give it another minute. You’re after that burnished edge.
Transfer finished waffles to a wire rack set on a baking sheet. Slide into a low oven (200°F/95°C) to keep them snappy while you cook the rest. Stacking makes them steam and go soft, so keep them in a single layer if you can.
Serve hot with your favorites. A fried egg and a little hot sauce? Always a good idea. If it’s a lazy Sunday, coffee in one hand, waffle in the other, no judgment.

Cook and Prep Times

Prep time: 10 minutes
Cook time: 18–22 minutes (4–6 minutes per batch, depending on your waffle iron)
Total time: About 30 minutes
Yield: 8 small waffles or 4 large Belgian waffles (serves 3–4)

Nutritional information

Approximate per small waffle (1/8 of the batch):

Calories: ~190
Carbohydrates: ~15 g
Protein: ~7 g
Fat: ~9 g
Fiber: ~1 g
Sodium: ~320 mg

Note: Values will vary based on your mashed potatoes and cheese. Leftover mash with butter/cream will bump the numbers a bit.

Frequently asked questions

Can I use fresh grated potatoes instead of mashed?

Use 3 packed cups of grated russet or Yukon Gold. Rinse briefly, squeeze very dry in a clean towel, then mix with the remaining ingredients. You’ll likely need an extra tablespoon or two of flour to bind. Cook time is similar, but check for a deeper golden color, since fresh potatoes start wetter.

How do I keep the waffles crispy?

Three things: a hot iron, don’t rush the cook time, and cool on a wire rack (not a plate). The cornstarch helps too. If you’re feeding a crowd, keep finished waffles in a 200°F/95°C oven on a rack—no stacking.

Can I make them gluten-free or dairy-free?

Gluten-free: swap the flour for a 1:1 gluten-free blend or use rice flour. Dairy-free: use a dairy-free shredded cheese you like and replace the butter with oil. Texture stays similar; flavor depends on your cheese substitute, so choose one that melts well.