Growing up in an Italian-American household meant that recipe books did NOT exist. It was almost as if my Nana somehow had been born with the gift of knowing exactly when to pull the pasta out of the pan or the turkey out of the oven. She knew exactly just how much salt to add to the potatoes or how much oregano to add to the homemade pizza. Every time…it was perfect.
The holidays are no exception. Magnificent feasts are prepared seemingly without any plan or strategy and every time, it’s perfect. But what happens on November 29th? The china is put away and all you’re left with is half a container of mashed potatoes, bits and pieces of turkey, all the stuffing with the nuts (cuz no one likes walnuts in their stuffing…) What can you make? What can you do? I ask myself this… What would Nana do?
Leftovers are culinary gold. A second chance at those potatoes that didn’t quite work the first time. MORE SALT! Another crack at that turkey that cooked a little too long. Redemption in cranberries. This is your chance. SEIZE THE DAY!
Instead of just throwing a plate in the microwave again this year, try this.
Mashed Potato Waffles with Cranberry Syrup
Ingredients
For the Waffles:
- 2 cups leftover mashed potatoes
- 2 large eggs
- 1/3 cup all-purpose flour
- 1/2 cup shredded cheddar cheese (optional)
- 1/4 cup milk (or as needed for consistency)
- 1/2 teaspoon baking powder
- 1/4 teaspoon garlic powder (optional, for savory waffles)
- Salt and pepper, to taste
- Non-stick cooking spray or butter for the waffle iron
For the Cranberry Syrup:
- 1 cup leftover cranberry sauce
- 1/4 cup orange juice (or water)
- 2 tablespoons maple syrup or honey
- 1 teaspoon orange zest (optional)
Instructions
Make the Waffles:
- Preheat your waffle iron and lightly grease it with cooking spray or butter.
- In a large bowl, combine mashed potatoes, eggs, flour, cheddar cheese (if using), milk, baking powder, garlic powder, salt, and pepper. Mix until smooth. The batter should be thick but spreadable; adjust with more milk if needed.
- Spoon the batter into the preheated waffle iron, spreading evenly. Close the lid and cook for 4–5 minutes, or until golden brown and crisp. Repeat with remaining batter.
Make the Cranberry Syrup:
- In a small saucepan over medium heat, combine cranberry sauce, orange juice, and maple syrup. Stir until smooth and heated through.
- Add orange zest for extra brightness, if desired. Let simmer for 2–3 minutes to thicken slightly.
Serve:
Place warm waffles on a plate and drizzle generously with cranberry syrup. For extra flair, garnish with fresh herbs (like parsley for savory waffles) or powdered sugar (for sweet waffles).
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You can learn more about our beliefs and visit our video library to explore more topics like this one. You can also check out our events page to find out what fun new things we’re doing this season.
