Cheesy Potato Waffles

Cheesy Potato Waffles 2 cups leftover mashed potatoes 1/4 cup gluten free panko crumbs 3/4 cup shredded sharp cheddar cheese, plus more for topping (optional) 1/4 cup milk 2 eggs, lightly beaten salt and fresh ground pepper, to taste 1/2 teaspoon garlic powder 1/2 teaspoon dried oregano 1 tablespoon chopped fresh chives, or to taste, plus more for serving 1/2 teaspoon baking powder 1/4 teaspoon baking soda sour cream, for serving (optional) Preheat waffle iron and grease with cooking spray. Combine all of the ingredients, except for the sour cream, in a large mixing bowl; mix and stir until thoroughly incorporated. If you want smaller waffles, scoop out about 1/3 cup of the batter and form into a patty. For bigger waffles, use 1/2 cup of the batter. For a perfect serving size, use 2 ounces of the batter per waffle. Transfer to preheated waffle iron and close; cook for 3 to 4 minutes, or until cooked through and browned on top. Cooking time will depend on the size of the waffles. Remove from waffle iron, top with a sprinkle of cheese (optional) and set aside. Repeat with the remaining batter. Serve the potato waffles with sour cream and fresh chives. Notes Everybody’s recipe for mashed potatoes is going to vary in texture and moisture; if the waffle batter looks dry and is not holding together, add more liquid or one more egg. If it looks too wet, add more panko crumbs. You are looking for a mixture that is cohesive and not runny.