- 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
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.
Ingredients
Steps
- 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.
Notes
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.