Cheese and potato waffles

Just like my Italian husband who is happy to eat pasta every day, I never get bored with potatoes. I would eat them every day, as this is one of my top favourite vegetables. It is so versatile, you can cook a different dish every day for a year. Mashed potatoes are my comfort food, and occasionally I cook a bit too much of mash. It is not as good the next day reheated, but mix it with some other ingredients and transform into a different dish.
So, what can you do with the leftover mashed potatoes? You can make latkes with the mashed potatoes, or fish cakes, but I recently bought a waffle maker, and fancied trying some potato waffles (how difficult could that be?!).
My guys like all the potato goodies you can find in the frozen section like potato waffles and Smiles, but hopefully my homemade version will be less greasy. I also wanted to use all the leftover cheese bits. My in-laws are visiting us this week, and as they love cheese, I keep buying it on a daily basis, but there are some little bits left which are not big enough to serve.

Cheese and potato waffles (enough for 5 big round ones)
Ingredients:
375g mashed potatoes
2 eggs
3tbsp clarified butter, melted
2tbsp plain yogurt
65g cornflour
100g cheese, grated (I used mixed cheese, like Tickler and Cornish yarg, but any hard cheese will do)
1tbsp fresh choped rosemary and thyme

In a medium bowl mix the mashed potatoes with the eggs, clarified butter, yogurt, cornflour, grated cheese and fresh herbs.
Preheat the waffle maker as per instructions, then ladle the mix into the waffle maker. Cook for 4 minutes. Serve hot, with a dollop of soured cream, and top up with whatever you fancy. Or use as a side dish.
Best eaten on the same day. I had half a waffle left over from yesterday, and tried to eat it for breakfast reheated, it was OK, but not something I would recommend.

When freshly cooked, they were lovely. A good way to use the leftover mashed potatoes and cheese.

For a fluffy mash use a good floury potato like Maris Piper.

This is my second recipe for ShortcutEggsperts challenge for September: to create a dish with eggs, using leftovers. For more egg facts and information, visit Egginfo.

This post is an entry for #FluffyMarisPiper Linky Challenge sponsored by Potato Council. Learn more at bit.ly/18rWnaB