Preheat your waffle maker to medium heat.
In a large bowl, mix the mashed potatoes, ghee, salt, and granulated garlic together. Mix in the eggs, coconut milk, almond flour, green onion, red pepper, sun-dried tomatoes, and basil together. You should get a slightly thick and creamy batter.
Brush some coconut oil onto the waffle iron. These waffles are going to be pretty small, so you'll only need to brush about a 2 to 3-inch square space. Make sure to brush both sides of the iron.
Take 1/3 cup of the batter, and place it onto the oiled waffle iron. Close and cook for about 4 minutes. The waffles should have a deep golden brown color. Use tongs or a large spoon to help remove the waffles.
While the waffles are cooking, mix all the ingredients for the creamy avocado basil sauce together in a blender.
Serve waffles with avocado sauce. Refrigerate leftovers in an airtight container for up to 4 days. Avocado basil sauce can keep in the fridge for up to a week. It's great on salads, too!