Leftover mashed potatoes can be given new life with a few basic ingredients. You can even top them like a stuffed potato if you like.
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! 🍁
- 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
Preheat the oven to 350 degrees F, and grease an 8-inch square baking dish or 9-inch round pie plate*.
In a mixing bowl, whisk the eggs, and then stir in the Greek yogurt. Stir in the onion powder, salt and pepper.
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.
Spread the mixture evenly in the prepared baking dish, and sprinkle with the bacon and cheese.
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.
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.
This was really good and very filling. I used up the mashed potatoes, and fried up some onions, mushrooms and red pepper and mixed them in. Also added about 3 ounces of leftover brick cream cheese mashed up in the sour cream. Couldn’t find any cheddar so used mozzarella and mixed it in. Didn’t add any meat. I’ll do this again with cheddar!
So happy this was a hit, Cathy, and I appreciate the feedback. Your adjustments sound delicious!
I had unexpected overnight guests and nothing for breakfast! I stumbled on to this recipe! I used what I had on hand. Boxed instant mashed potatoes, cubed ham, and a mix of pepper jack, cheddar and Swiss cheeses! It was a hit!! Thank you for saving the day!!
I love that this came to the rescue, Josi – and you have now inspired to make it for breakfast!
Made this for my family and they loved it thank you for a wonderful side dish
So happy this was a hit with your family, Marissa!
Can it be frozen?
Hi Arlene, I have not frozen this before but I am relatively confident it would freeze well.
Thank you, Ann…. for this recipe. I had some left over mashed potatoes and wanted to reinvent them. This was very good! I followed the ingredient list, along with your ” tasty” option. I microwaved the cold mashed potatoes to warm them, which made it easier to mix in! Opted to use the greek yogurt. Used green onions & bacon bits on top of 2 sharp cheddar cheeses before putting in the oven. Yummy…was the showcase on the plate…even next to steak!
Fussy Hubby really liked them too!!
Will definitely make this again & again 🙂
Carrie, I’m thrilled this was a success and appreciate your thoughtful feedback. Warming the potatoes was a great idea, as they can be rather firm when cold. Thanks for taking a moment to comment!
What if I don’t have sour cream or Greek yogurt but I do have cream cheese. Will that work ?
I think that will work well, Janice. I might thin the cream cheese slightly to keep the texture of the dish lighter – maybe use a scant half cup thinned with a little milk (or water if you don’t have milk on hand).
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.
Sarah, I’m delighted this was a hit and your adjustments sound perfect. Thanks for mentioning!
Should I cover while cooking? Thx 🙂
No need, Erin!
Our church family saves leftover potatoes & used for other dinners. Our younger kids LOVE
cheese & there were no leftovers with this recipe.
I’m delighted you found this recipe for a practical way to use the leftovers–and that it was a hit!