Spud Crisps

1/2 c leftover mashed potatoes, at room temperature
1/2 c sour cream
2 T butter, melted
2 large eggs, separated
2 T sugar
2 t baking powder
3/4 c cream
1 c flour
2 green onions, chopped fine

Put the potatoes in a large bowl. Whisk in the sour cream, butter, egg yolks, and baking powder. Slowly whisk in the cream in 2 parts, alternating with the 2 parts flour. Beat the egg whites until stiff. Fold into the waffle batter. Heat a lightly greased waffle iron. Pour about 1/2 cup batter into the iron; bake until the waffle is crisp.