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+ servings

Goat Cheese and Spinach Mashed Potato Waffles

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 4 waffles


  • 2 cups leftover mashed potatoes
  • 2 tbsp canola oil
  • 1 large egg
  • 1/3 cup buttermilk
  • 1/4 cup fully-cooked chopped bacon optional
  • 1/2 cup crumbled goat's cheese
  • 1 cup baby spinach chopped
  • 1/2 cup flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • pinch of black pepper
  • Serve with: sour cream, ketchup, condiments of choice


  • Preheat your waffle iron to the medium-high setting if that's an option. Spray it with a nonstick spray.
  • While the waffle iron is heating up, prepare your batter. In a large bowl, mix together the mashed potatoes, oil, egg, buttermilk, bacon, goat's cheese, and spinach until fully combined.
  • In a separate small bowl, whisk together the flour, baking powder, baking soda, salt, and black pepper. Add the dry ingredients to the wet and stir until just combined.
  • Add about 1/2 cup of the batter to the center of the waffle iron. It won't be as easy to spread as a typical waffle batter. Very gently smooth it out so that it just covers a portion of each square or triangle of your waffle iron. Close the waffle iron and cook until either your waffle iron says that it's ready or wait about 4-5 minutes if you don't have a timer integrated in your waffle iron.
  • Be careful pulling the waffle away from the waffle iron, and transfer it to a small plate. Repeat for the rest of the batter.
  • Serve the waffles immediately. I like them served with sour cream, but they are good all by themselves also! Enjoy!