Leftover Mashed Potato Bake

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Whether you’re baking pies and stuffing the turkey right now or hitting the highway en route to family and friends, chances are you’re rather busy and not thinking of adding new recipes to the repertoire in the 11th hour!

So I’m popping in today with a family favorite way to reinvent mashed potatoes after the flurry of activity has subsided.

Leftover mashed potatoes can be a far cry from the light, fluffy dreaminess they were the first time around.  Leftovers can be dry, dense and not so appealing.  But a few choice ingredients lighten the leftovers and even add a welcome dose of healthy protein.

On occasion, I’ve made this the centerpiece of a weeknight meal, accompanied by a hearty salad.  Between the eggs and Greek yogurt mixed in and the cheese and bacon sprinkled on top, there’s enough protein to provide staying power to this easy dish.  The only trick is to not overcook, which will dry out the potatoes.

This cheesy, bacon-studded casserole will work with your favorite mashed potato recipe (even the packaged kind if you want a quick fix of what may become a year-round favorite in your house, too!).

Happy Thanksgiving! 🍁

Leftover Mashed Potato Bake
Yield: 6-8 servings
This speedy recipe is a delicious way to reinvent leftover mashed potatoes...and a reason to make more than needed the first time around. You can treat this dish as you would your favorite stuffed potato and vary the toppings based on what you most enjoy.
  • 3-1/2 to 4 cups leftover mashed potatoes
  • 1/2 cup sour cream or plain Greek yogurt
  • 2 eggs
  • 1/2 teaspoon onion powder (optional)
  • 1/4 teaspoon each kosher salt and freshly ground black pepper (use 1/2 teaspoon salt if leftover potatoes are not well seasoned)
  • 4 slices bacon, cooked and crumbled
  • 1/2 cup grated sharp cheddar cheese
  • Optional garnish: chopped parsley or sliced green onions
  1. Preheat the oven to 350 degrees F, and grease an 8-inch square baking dish or 9-inch round pie plate*.
  2. In a mixing bowl, whisk the eggs, and then stir in the Greek yogurt. Stir in the onion powder, salt and pepper.
  3. Add the potatoes, and stir to combine. As cold, leftover potatoes can be rather stiff, I find it easiest to combine the potatoes into the egg mixture by mashing and stirring with a dinner fork.
  4. Spread the mixture evenly in the prepared baking dish, and sprinkle with the bacon and cheese.
  5. Bake 20 minutes, give or take 5 minutes (depending on oven, pan dimensions, and starting consistency of potatoes), or until the potatoes are just set in the center.
  6. Garnish with the parsley or green onions, if using.

For a tasty option, butter the baking dish with 1 tablespoon softened butter, and then sprinkle with 2 tablespoons freshly grated Parmesan cheese.  Carefully, tilt the dish so that the Parmesan evenly coats the bottom and sides of the dish.  Add the potato mixture and proceed with recipe as written.

This dish may be prepared in advance, covered, and refrigerated.  Sprinkle the bacon and cheese on top just before baking, and add another 5 minutes or so to the baking time.

The Fountain Avenue Kitchen https://fountainavenuekitchen.com/

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  1. Mrs. Pat Davis

    Our church family saves leftover potatoes & used for other dinners. Our younger kids LOVE
    cheese & there were no leftovers with this recipe.

    1. Ann Post author

      I’m delighted you found this recipe for a practical way to use the leftovers–and that it was a hit!

  2. Sarah

    This was easy and delicious. Although I substituted cubed ham instead of bacon, chopped and onion up instead of using onion powder. I also put ham and cheese throughout the mixture.