Sorry, I ate the whole thing the first time around. But they were so good I ended up making them again the next day, so I got to take a few photos.

What I did was to chop a clove of garlic and an inch of leeks very finely. (Day 2 potatoes had sweet red peppers sauteed in with the leeks, as you can see in the photo.) I sautéed them in chicken fat—use butter, oil, or whatever fat you prefer— gently until soft, adding freshly ground black pepper and ground or crushed red pepper if desired. Mix in with leftover mashed or smashed potatoes. These will be better if there is fat in the mashed potatoes, but it will still work if the potatoes were mashed without fat. Taste to adjust for seasoning, adding salt if necessary.

I recently started zapping my potatoes in the microwave to mash them. Just put them in a deep, covered casserole and microwave until soft. It couldn’t be easier, and they cook up properly for mashing. You’ll see I’ve got what looks like a ceramic glazed cast iron dutch oven. It’s not. Actually, it’s a ceramic casserole with a nonstick coating that I got on one of those special promotions at the supermarket. It’s made in China, oh-oh…

Butter or grease a cold non-stick Belgian waffle iron. Pack in enough cold seasoned potatoes so that when you lower the top and squish it closed, the grids will be filled without coming out the side. Now plug it in and put it on high. Check after 5 minutes, giving more time if necessary until it is golden brown. If you have more potatoes to do, keep the first batch in a warm oven, loosely covered with foil while waiting for the remainder to bake. I think with a large waffle iron you can probably make four generous servings in one cycle.

I would probably serve these at brunch or as a side dish with dinner.