Name: Leftover Mashed Potato Cups
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Cuisine: American
Ingredients: 2 cups leftover mashed potatoes; 3 large eggs, beaten; 1 1/4 cups cheddar cheese, shredded and divided; 4 strips of bacon, cooked crispy and finely chopped; ¼ teaspoon pepper; 1/4 cup chives, chopped; Sour cream, for serving

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Loaded Mashed Potato Cups are the perfect solution to use up those leftover potatoes from your holiday feast.

Their fluffy texture and cheesy potato-y flavor make them an irresistible dish that’s ready in less than 25 minutes.

mashed potato cups on a plate with sour cream

Of course, you don’t need leftovers from a holiday gathering as your only reason to make these mashed potato bites. They are also a great side dish for regular dinners, and I’ll be sharing a few recipes to serve with them below.

And if it’s not Thanksgiving yet, and you’re just browsing for ideas to make the next day with leftovers, there’s still time to grab your copy of the Giving Thanks, a holiday menu, with 23 mouthwatering recipes to choose from, and a prep guide to help you stay one step ahead.

What to Do With Leftover Mashed Potatoes

Regardless of how popular my Southern Mashed Potato recipe is, I still make enough to feed half an army for Thanksgiving. These mini mashed potato bites are an easy way to use up what’s left and perfect alongside a bowl of soup or salad.

Of course, you could always send your guests home with mashed potatoes, but once you make this recipe, you’ll think twice about giving them away.

Mashed Potato Cup Ingredients

Here’s everything you need for these baked potato bites:

leftover mashed potatoes
eggs
shredded Cheddar cheese, shredded and divided
cooked bacon bits
black pepper
chopped chives
sour cream

Want to make these mashed potato cups but don’t have any leftover? That’s okay, simply boil 2-3 large potatoes and mash them with ½ cup cream, 2 tablespoons butter, and ¼ teaspoon salt. Use 2 cups of the mixture and you’re good to go.

How to Make Leftover Mashed Potato Cups

To make these bite-size, I use a mini muffin pan, it makes up to 24 at once. You could also use a regular muffin tin and just fill each cup halfway, but they will be slightly larger.

Watch how this recipe comes together in the video below, and then check out the step-by-step below.

Prep
Preheat the oven to 400F and lightly grease a 24-count mini muffin pan.
Whisk the eggs
In a small bowl, whisk the eggs until smooth.
Make the “batter”
Combine the mashed potatoes, eggs, shredded Cheddar cheese, bacon, black pepper, and chives in a large bowl. Fold the ingredients until the eggs are completely incorporated.
Bake
Fill each muffin cup with the potato mixture and top each with the remaining cheese. Bake for 18 minutes until the tops achieve that golden brown crust.
Time to eat
Remove from the oven and allow to cool before serving with sour cream.

mashed potato cups in a muffin pan and on a cooling rack

How to Freeze and Reheat Mashed Potato Cups

Once cooked and after being fully cooled, mashed potato cups can be frozen in an airtight zip bag for up to 2 months.

To reheat in the oven, preheat the oven to 350F, place the mashed potato cups on a parchment-lined baking sheet, and warm them for 12 to 15 minutes. They can also be microwaved for 30 seconds to 1 minute, depending on how many you warm up at once.

How to Serve Leftover Mashed Potato Cups

How you serve these cheesy baked potato cups is entirely up to you. I love the combination of baked potato and sour cream, so I usually serve some on the side for a dip, but these also make a good side option with entreés like:

What’s your favorite way to eat leftover mashed potatoes?

Leftover Mashed Potato Cups

Print Recipe

Loaded Mashed Potato Cups are a cheesy, potato-y solution for those leftover potatoes from your holiday feast.

Author: Laura Fuentes
Prep Time: 5 minutes
Cook Time: 18 minutes
Total Time: 23 minutes
Yield: 24 bites
Category: Appetizer
Method: Oven
Cuisine: American
Diet: Gluten Free

Ingredients

2 cups leftover mashed potatoes
3 large eggs, beaten
1 ¼ cups cheddar cheese, shredded and divided
4 strips of bacon, cooked crispy and finely chopped
¼ teaspoon pepper
¼ cup chives, chopped
Sour cream, for serving

Instructions

Preheat oven to 400F and grease a 24 mini muffin pan.
In a large bowl, combine mashed potatoes, eggs, 1 cup cheddar cheese, chopped bacon, pepper, and chives. Continue to fold in ingredients until eggs are incorporated and cheese and bacon are incorporated throughout.
Fill each greased muffin cup with the potato mixture to the top and sprinkle the remaining cheddar cheese.
Bake in a preheated oven for 18 minutes until the tops are golden brown. Remove from oven and allow potato puffs to cool down for a few minutes. Serve warm topped with sour cream and chives.