Saturday, November 8, 2014

Mashed Potato Waffle = MPW

I'm in love, I'm in love, I'm in love! Seriously! My tasty little MPW made me have a eating frenzy (that is a rarity). I highly recommend that when you make these babies no one should be around so you can chow down on the first four made, it can be our little secret. By the time I came out of my dazed eating coma four of these babies were resting comfortably in my tummy.

I cooked mine to perfection in my waffle iron for 4 minutes. While you are waiting the 4 minutes to cook make sure you occupy your mind so that you will not drool uncontrollably. Do not peek, no "Nosy Parker's" allowed. If you open the waffle iron up prematurely or it is not cooked enough the pieces will break apart into two pieces, one stuck to the top and one stuck onto the bottom of the waffle iron. Not to worry if this happens because this is how you get to eat your mistakes. You may rescue this problem by sneaking it into your mouth and eating it before anyone catches you. Needless to say I don't think I will ever make these again because I can't stop eating them! Oh well it was tasty while it lasted. Enjoy!
  • 4 cups leftover Mashed Potatoes
  • 1/4 cup all purpose flour
  • 1/4 cup sliced green onions, sliced very thin with green tops too
  • 1/4 cup finely diced sweet yellow bell pepper
  • 1 cup Sargento reduced fat Sharp Cheddar Cheese
  • 1 egg, beaten
  • cooking spray
You will need a waffle iron for this recipe. Preheat waffle iron, meanwhile mix together first 6 ingredients in a large mixing bowl by hand until well blended. I took 1/4 cup of the mashed potatoes and rolled it into a ball and set on a sheet of wax paper, repeat until mixture is gone. When iron is hot spray with cooking spray in the center and add one mashed potato ball in center, immediately close lid and cook for 4 minutes or until golden brown (cook time may vary). Repeat until all are cooked and this will make about 16 MPW's to die for.

This is not an original recipe of mine but a variation on Matt Robinson's recipe at

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