Leftover Mashed Potatoes: 16 Crispy, Cheesy Recipes That Beat the First Serving

Leftover mashed potatoes are the one thing every family has after Thanksgiving and Sunday dinner, and reheated they are never quite as good. That is why one recipe for crispy cheesy tortilla pockets made with leftover mash is pulling thousands of likes on MSN right now, and mashed potato cake videos have passed 4.6 million views on YouTube. With an egg, some cheese or a tortilla, that cold bowl turns into something crispy and completely new. Below you will find easy ideas for breakfast, dinner, snacks and even dessert. Most use 2 to 4 cups of potatoes. Which one will you try first..

Leftover Mashed Potatoes: Golden Cheddar Potato Cakes

There is always a bowl of mashed potatoes left over, and reheated they are never quite the same. Mixed with an egg, a little cheese or a tortilla, they turn into something crispy and new. Potato cakes are the easiest place to start: stir in an egg, cheddar and chives, shape them into patties and fry until they have a golden crust. One video of these cakes passed 4.6 million views, and it is easy to see why. Ready for more ideas..

You will need: 2 cups cold mashed potatoes, 1 egg, 1/3 cup flour plus more for coating, 3/4 cup shredded cheddar, 2 tbsp chives, salt and pepper, 2 tbsp butter or oil, sour cream.

How to make it: 1. Mix the potatoes, egg, flour, cheese and chives. 2. Shape into 8 patties with floured hands. 3. Dust both sides with flour. 4. Heat the butter in a skillet over medium heat. 5. Fry 3 to 4 minutes per side until golden and crisp. 6. Serve hot with sour cream.

Leftover Mashed Potatoes: Crispy Cheesy Tortilla Pockets

This is the trick that has thousands of people on MSN hitting like right now. Spread leftover mashed potatoes on half a tortilla, add a handful of cheese and a little bacon, fold it over and pan-fry it until it is golden and crackly. The outside crunches, the inside turns creamy and melty. Cut into wedges and dip in sour cream. Have you tried this one yet?

You will need: 4 small flour tortillas, 2 cups mashed potatoes, 1 cup shredded cheddar, 4 slices cooked bacon (crumbled) or 1/2 cup diced ham, 2 green onions, 1 tbsp butter, sour cream for dipping.

How to make it: 1. Spread about 1/2 cup potatoes on half of each tortilla. 2. Sprinkle with cheese, bacon and green onion. 3. Fold over and press gently. 4. Melt the butter in a skillet over medium heat. 5. Cook 3 minutes per side until crisp and golden. 6. Cut into wedges and serve with sour cream.

Mashed Potato Waffles

If you own a waffle iron, this might become your favorite way to use leftover mashed potatoes. Mix the potatoes with an egg, a little flour and cheese, then cook them in the waffle iron until crisp on the outside and soft inside. They are great for breakfast with a fried egg, or for dinner with gravy. Waffle iron: yes or no in your kitchen?

You will need: 2 cups mashed potatoes, 1 egg, 1/4 cup flour, 1/2 cup shredded cheddar, 2 tbsp chives, salt and pepper, cooking spray.

How to make it: 1. Heat and grease the waffle iron well. 2. Mix the potatoes, egg, flour, cheese, chives, salt and pepper. 3. Spoon about 1/2 cup into the iron and spread it out. 4. Close and cook 6 to 8 minutes, until deep golden. 5. Lift out gently with a fork. 6. Serve with sour cream, a fried egg or gravy.

Shepherd’s Pie With a Golden Potato Top

This is what leftover mashed potatoes were made for. Brown ground beef or lamb with onions, carrots and peas, add a little gravy, and spread the potatoes over the top. Rough up the top with a fork so the ridges turn golden and crispy in the oven. It is warm, filling and feeds the whole family from one dish. Beef (cottage pie) or lamb (shepherd’s pie)?

You will need: 1 1/2 lb ground beef or lamb, 1 onion, 2 carrots (diced), 1 cup frozen peas, 2 tbsp tomato paste, 1 tbsp Worcestershire sauce, 1 tbsp flour, 1 cup broth, 4 cups mashed potatoes, 1/2 cup shredded cheese.

How to make it: 1. Heat the oven to 400 F. 2. Brown the meat with the onion and carrots. 3. Stir in the tomato paste, Worcestershire and flour. 4. Add the broth and peas and simmer 5 minutes. 5. Spread in a baking dish and top with the potatoes and cheese. 6. Bake 25 minutes until golden.

Leftover Mashed Potatoes: Easy Pierogi

Pierogi are usually a big project, but having the filling already made cuts the work in half. Leftover mashed potatoes mixed with sharp cheddar make the classic potato and cheese filling. Roll a simple sour cream dough, fill, pinch and boil, then fry them in butter with onions. Make a big batch and freeze the extras for busy nights. Boiled or pan-fried?

You will need: Dough: 2 1/2 cups flour, 1 egg, 1/2 cup sour cream, 1/4 cup water, 2 tbsp melted butter, 1/2 tsp salt. Filling: 2 cups mashed potatoes, 1 cup sharp cheddar. For serving: butter, 1 sliced onion, sour cream.

How to make it: 1. Mix the dough, knead briefly and rest 20 minutes. 2. Stir the cheese into the potatoes. 3. Roll the dough thin and cut 3-inch circles. 4. Fill each with a spoonful, fold and pinch shut. 5. Boil 3 minutes, until they float. 6. Fry in butter with the onion until golden.

Potato Gnocchi From the Leftover Bowl

Leftover mashed potatoes can become soft little gnocchi with just flour and an egg. The trick is to add just enough flour to make a soft dough, because too much makes them heavy. Boil them until they float, then crisp them in a pan with brown butter and sage, or toss them in tomato sauce. Plain mashed potatoes work best here. Brown butter or red sauce?

You will need: 2 cups plain mashed potatoes (cold), 1 egg, 1 to 1 1/4 cups flour, 1/2 tsp salt, 3 tbsp butter, a few sage leaves, parmesan.

How to make it: 1. Mix the potatoes and egg. 2. Add flour a little at a time until a soft dough forms. 3. Roll into ropes and cut 1-inch pieces. 4. Boil in salted water until they float, about 2 minutes. 5. Brown the butter with the sage in a skillet. 6. Toss the gnocchi in the pan until golden and top with parmesan.

Leftover Mashed Potatoes: 15-Minute Potato Soup

The fastest potato soup you will ever make starts with leftover mashed potatoes. They are already cooked and seasoned, so all you do is warm them with broth and milk, and they melt into a thick, creamy soup. Add bacon, cheddar and green onions for a loaded version, or smoked sausage for a heartier bowl. Loaded or simple?

You will need: 3 cups mashed potatoes, 2 cups chicken broth, 1 cup milk, 1 small onion (diced), 1 tbsp butter, 1 cup shredded cheddar, 4 slices cooked bacon, green onions, salt and pepper.

How to make it: 1. Soften the onion in the butter. 2. Add the broth and bring to a simmer. 3. Whisk in the mashed potatoes a cup at a time. 4. Stir in the milk and heat gently, without boiling. 5. Season with salt and pepper. 6. Top with cheese, bacon and green onions.

Cheesy Mashed Potato Puffs

Muffin tins turn leftover mashed potatoes into little party bites. Stir in an egg, cheese and chives, scoop into a greased tin and bake until the tops puff and turn golden. They are crisp at the edges and fluffy inside, and they reheat well. Kids love them, and they make a great side for any roast. How many could you eat in one sitting?

You will need: 3 cups mashed potatoes, 1 egg, 1 cup shredded cheddar, 1/4 cup parmesan, 2 tbsp chives, 1/4 cup sour cream, salt and pepper, cooking spray.

How to make it: 1. Heat the oven to 400 F and grease a 12-cup muffin tin. 2. Mix all the ingredients. 3. Scoop into the cups and smooth the tops. 4. Sprinkle a little extra parmesan on top. 5. Bake 25 to 30 minutes until golden. 6. Cool 5 minutes and run a knife around the edges.

Crispy Mashed Potato Croquettes

Croquettes are what happens when leftover mashed potatoes get dressed up for a party. Roll the cold potatoes into logs, dip them in egg and breadcrumbs, and fry or air fry them until crunchy. Hide a cube of cheese or a bit of ham in the center for a surprise. Serve with a garlic dip. Which filling would you choose: A) cheddar, B) ham, C) mozzarella or D) just potato?

You will need: 3 cups cold leftover mashed potatoes, 1/2 cup shredded cheese or diced ham, 2 eggs (beaten), 1/2 cup flour, 1 1/2 cups panko, oil for frying or cooking spray for the air fryer.

How to make it: 1. Mix the cheese or ham into the potatoes. 2. Shape into small logs and chill 20 minutes. 3. Roll in flour, then egg, then panko. 4. Fry in 1 inch of hot oil (350 F) for 3 minutes, turning. 5. Or spray and air fry at 400 F for 10 to 12 minutes. 6. Drain and serve with dip.

Soft Potato Dinner Rolls

Old farm cooks knew that a cup of mashed potatoes makes the softest bread. Adding leftover mashed potatoes to a simple yeast dough gives rolls that stay fluffy and moist for days. They are perfect for Thanksgiving, and for turkey sandwiches the day after. Bake once and freeze half, then warm them in a low oven. Butter or honey butter?

You will need: 1 cup mashed potatoes (warm), 1 cup warm milk, 1 packet (2 1/4 tsp) instant yeast, 1/4 cup sugar, 1 egg, 6 tbsp melted butter, 1 1/2 tsp salt, 4 to 4 1/2 cups flour.

How to make it: 1. Mix the potatoes, milk, yeast, sugar, egg, butter and salt. 2. Add flour until a soft dough forms and knead 5 minutes. 3. Let rise 1 hour. 4. Shape into 18 rolls in a greased pan. 5. Rise 30 minutes. 6. Bake at 375 F for 20 minutes and brush with butter.

Leftover Mashed Potatoes: Twice-Baked Casserole

This casserole tastes like a loaded baked potato in a dish. Stir sour cream, cheese, bacon and green onions into leftover mashed potatoes, spread them in a baking dish and bake until the top is bubbly and golden. It is a great make-ahead side for holiday dinners, and nobody will guess it started as leftovers. More cheese or more bacon?

You will need: 4 cups leftover mashed potatoes, 1/2 cup sour cream, 4 oz cream cheese (softened), 1 1/2 cups shredded cheddar, 6 slices cooked bacon (crumbled), 3 green onions, salt and pepper.

How to make it: 1. Heat the oven to 350 F. 2. Mix the potatoes, sour cream and cream cheese. 3. Fold in 1 cup cheddar, half the bacon and the green onions. 4. Spread in a buttered baking dish. 5. Top with the rest of the cheese and bacon. 6. Bake 25 to 30 minutes until bubbly.

Mashed Potato Nests With a Baked Egg

Turn leftover mashed potatoes into a cozy breakfast. Shape the potatoes into little nests on a sheet pan, bake them until the edges crisp, then crack an egg into each one and bake again. Sprinkle with cheese and chives. They look fancy enough for a holiday brunch but take almost no effort. Runny yolk or firm?

You will need: 3 cups mashed potatoes, 1/2 cup shredded cheese, 6 eggs, 2 tbsp melted butter, salt, pepper, chives, paprika.

How to make it: 1. Heat the oven to 425 F and line a sheet pan. 2. Mix half the cheese into the potatoes. 3. Shape 6 nests with a well in the middle. 4. Brush with butter and bake 15 minutes. 5. Crack an egg into each nest and season. 6. Bake 10 to 12 minutes, top with cheese and chives.

Irish Boxty Potato Pancakes

Boxty is the classic Irish potato pancake, traditionally made with a mix of grated raw potato and mashed potato. Leftover mashed potatoes give it a soft, creamy middle, while the grated potato makes the edges lacy and crisp. Serve with sour cream, smoked salmon or a full breakfast. There is an old Irish rhyme saying you will never get a husband if you cannot make boxty. Have you ever tried it?

You will need: 1 cup mashed potatoes, 1 cup grated raw potato (squeezed dry), 1 cup flour, 1 tsp baking powder, 1 tsp salt, 1 egg, about 3/4 cup buttermilk, butter for frying.

How to make it: 1. Mix the mashed and grated potatoes. 2. Stir in the flour, baking powder and salt. 3. Add the egg and enough buttermilk for a thick batter. 4. Melt butter in a skillet over medium heat. 5. Drop in spoonfuls and cook 3 to 4 minutes per side. 6. Serve warm with sour cream.

Old-Fashioned Potato Donuts

Potato donuts are an old New England favorite, and once you try one you will understand why. A cup of leftover mashed potatoes makes the dough extra tender, so the donuts stay soft for longer than regular cake donuts. Roll them in cinnamon sugar or powdered sugar while warm. They are perfect with coffee on a cold morning. Cinnamon sugar or powdered sugar?

You will need: 1 cup plain mashed potatoes, 1 cup sugar, 2 eggs, 1/2 cup buttermilk, 3 tbsp melted butter, 3 1/2 cups flour, 2 tsp baking powder, 1 tsp baking soda, 1 tsp nutmeg, 1/2 tsp salt, oil for frying, cinnamon sugar.

How to make it: 1. Beat the potatoes, sugar, eggs, buttermilk and butter. 2. Mix in the dry ingredients to a soft dough. 3. Chill 1 hour. 4. Roll 1/2 inch thick and cut donuts. 5. Fry at 360 F for 1 to 2 minutes per side. 6. Drain and roll in cinnamon sugar while warm.

Loaded Mashed Potato Balls

These little balls are the snack everyone grabs first at a game day table. Leftover mashed potatoes are mixed with bacon, cheddar and green onions, rolled in breadcrumbs and baked or fried until crisp. Serve with ranch or ketchup for dipping. You can roll them the night before and cook them right before guests arrive. For more ways with spuds, see our creamiest mashed potatoes 20 ways. Ranch or ketchup?

You will need: 3 cups cold leftover mashed potatoes, 1 cup shredded cheddar, 6 slices cooked bacon (crumbled), 3 green onions, 1 egg (beaten), 1 cup panko, oil or cooking spray, ranch or ketchup.

How to make it: 1. Mix the potatoes, cheese, bacon and onions. 2. Roll into 1 1/2 inch balls. 3. Dip in egg, then panko. 4. Chill 15 minutes. 5. Fry at 350 F for 2 to 3 minutes, or air fry at 400 F for 10 minutes. 6. Serve hot with dip.

Cheesy Potato and Egg Skillet

Potatoes and eggs together keep winning on MSN, and one cheesy skillet dinner pulled more than 4,500 likes. With leftover mashed potatoes, it is even faster. Spread them in a buttered skillet, let the bottom crisp, then pour beaten eggs, peas and cheese over the top and finish it in the oven. Cut it in wedges like a pie. Keep leftovers in the fridge for 3 to 4 days, as the USDA leftovers guide suggests. Breakfast or dinner?

You will need: 2 cups mashed potatoes, 2 tbsp butter, 6 eggs, 1/4 cup milk, 1/2 cup frozen peas, 1 cup shredded cheddar or mozzarella, salt, pepper, fresh herbs.

How to make it: 1. Heat the oven to 375 F. 2. Melt the butter in an oven-safe skillet. 3. Press the potatoes into the pan and cook 5 minutes to crisp the bottom. 4. Whisk the eggs, milk, salt and pepper. 5. Pour over the potatoes and add the peas and cheese. 6. Bake 15 to 18 minutes until set.