Well..I think I found a way to improve mashed potatoes and gravy!

OH~I know how crazy that sounds, but hear me out~~  When you turn mashed potatoes into waffles, you have TONS of toasty little potato square ‘flavor chambers’ to capture all of the runaway gravy that should’ve otherwise stayed put.

~Yep~  we now have gravy traps built right into those mashed potatoes…you. are. welcome! 🙂

Seriously, these mashed potatoes are the best thing to happen to my waffle iron ..and to my mouth in a long..LONG time!

And what a great way to make use of those leftover mashed potatoes that we ALWAYS have!

Make a huge batch…you can even whip some up for breakfast, hold the gravy (or not).. and top it with an egg..OH YEAHhh!  ..We do what we want..lol!  🙂

What you’ll need:

About 2 cups of mashed potatoes..leftovers, or you can whip up your own.

1 cup flour

2 eggs

1 cup buttermilk or milk

1 tbsp. butter….melted

1 tsp. baking powder

1 tsp. baking soda

dash of garlic power..optional

brown gravy..I used a pre-made powder

chives for garnish..optional

**NO CHEESE as pictured…unless you’d like to add some into the mashed potatoes. 

Directions:

In a large bowl, combine the mashed potatoes, flour, baking powder, baking soda, buttermilk, butter, garlic powder, and eggs…

Add approx. 3/4 scoop of the potatoes into each section of the waffle maker and cook until golden…

Let them cool…

Now..gravy them UP, with some optional garnish of course!

And dig in!  ~Enjoy! 🙂