Tired: leftover mashed potatoes. Wired: leftover mashed potatoes turned waffles. Next-day spuds get a new lease on life with a little love from daring tenders and a spicy-sweet maple glaze.
Preheat oven to 400ºF. Line a baking sheet with parchment paper and evenly distribute daring Breaded Pieces. Bake for 12 to 14 minutes, turning halfway through or until golden-brown and crisp. Remove from oven and reserve in a medium bowl.
While daring Breaded Pieces bake, preheat a skillet over medium heat and add 1 tbsp vegan butter. When the skillet is hot and butter is melted, add white/light green parts of the scallions and sauté for 3 to 4 minutes or until slightly softened. Remove from heat and let cool.
Prepare your waffle dough. In a medium bowl, mix sauteéd scallions, leftover mashed potatoes, flour, nutritional yeast, salt and pepper with a spatula until thoroughly combined—be careful not to overmix. Note that the dough will be much thicker than a typical waffle batter.
Preheat waffle iron. When hot, brush neutral oil into the wells or spray generously with non-stick cooking spray. Spoon half the potato mixture into the center of the iron and close—depending on the size of your waffle iron, you may not need all the dough. Allow to cook for 5 to 7 minutes, or as long as indicated by your waffle iron. Remove to a plate with tongs. Repeat with the remaining dough.
While waffles cook, prepare the spicy maple syrup glaze. In a measuring cup, combine maple syrup, 1 tbsp vegan butter and cayenne pepper. Microwave for 20 to 30 seconds, or until warmed through. Stir with a fork to combine until the butter has melted entirely. Pour half the mixture into the bowl with your reserved daring tenders and toss to evenly coat each piece in the glaze.
Assemble daring & waffles. Spread additional vegan butter on each waffle. Top with glazed daring tenders, an additional drizzle of the spicy maple syrup and a sprinkling of the reserved scallions. Serve hot and devour with glee.