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Home » Recipes » Side Dishes

Leftover Mashed Potato Cups

By Laura Fuentes Updated Nov 21, 2024

5 from 24 votes

Recipe

This post may contain affiliate links. Read our disclosure policy here.

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

The fluffy texture and cheesy potato-y flavor make these cups 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 with leftover mashed potatoes

Mashed Potato Cup Ingredients

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. 

You’ll find the ingredient measurements, but first, let’s check everything you need for these baked potato bites: 

  • Leftover mashed potatoes: it’s what makes these cups soft and fluffy!
  • Eggs: to bind the ingredients.
  • Shredded Cheddar cheese: adds delicious cheesy flavor and helps combine the ingredients.
  • Cooked bacon bits: goodness in every bite!
  • Chopped chives: add a nice texture to the mix. Add more for garnish!
  • Sour cream: for serving.
large plate of mashed potato cups

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.

  1. Prep
    Preheat the oven to 400F and lightly grease a 24-count mini muffin pan. 
  2. Whisk the eggs
    In a small bowl, whisk the eggs until smooth. 
  3. 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. 
  4. 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. 
  5. 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: 

  • Oven Roasted Chicken
  • Turkey Stew
  • Winter Salad with Roasted Vegetables
  • Red Chicken Chili

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

Leftover Mashed Potato Cups

Servings: 24 bites
Prep Time: 5 minutes mins
Cook Time: 18 minutes mins
Total Time: 23 minutes mins
Loaded Mashed Potato Cups are a cheesy, potato-y solution for those leftover potatoes from your holiday feast. 
5 from 24 votes
Print Pin

Watch how it’s made:

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.

Equipment

meal prep ebook displayed on a tablet
Meal Prep’d
Mini Muffin Pan
thanksgiving menu in ipad
Full Thanksgiving Meal Plan

Nutrition

Serving: 4bites | Calories: 322kcal | Carbohydrates: 19g | Protein: 12g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 143mg | Sodium: 304mg | Fiber: 2.2g | Sugar: 2g

More Recipes with Thanksgiving Leftovers

Need more ideas to use for the rest of your Thanksgiving leftovers? Try any one of the recipes below: 

  • Turkey Noodle Soup
  • Thanksgiving Eggrolls
  • Pumpkin Cookie Dough Dip
  • Leftover Turkey Chili

More Side Dishes

  • small bowl of a cottage cheese dip surrounded by celery, sliced radishes and pita
    Cottage Cheese Dip
  • summer squash slices in the air fryer
    Air Fryer Summer Squash
  • top view of a roasted cabbage steaks in a white dish
    Roasted Cabbage Steaks
  • top view of three roasted cabbage quarters in a baking sheet and a little bowl with dressing
    Roasted Cabbage Quarters

Comments

    5 from 24 votes (14 ratings without comment)

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    Recipe Rating




  1. Lucy says

    March 10, 2023 at 1:11 pm

    5 stars
    These mashed potatoes cups are a great idea! I didn’t know what to do with leftovers and I found this recipe. Delicious!! Thank you so much Laura!

    Reply
  2. Lynn says

    August 07, 2022 at 3:45 pm

    5 stars
    If frozen do you just thaw overnight and reheat? How long and what temp?

    Reply
    • Laura Fuentes says

      August 09, 2022 at 11:32 am

      If you freeze them, you can reheat them in the oven at 350 for about 10-12 minutes -they usually partially thaw while the oven preheats. In the microwave, 30 seconds to 1 minute, depending on how many you are warming up.

      Reply
  3. Tiffany says

    October 06, 2018 at 11:06 am

    5 stars
    Anybody make this in a 12 count muffin tin? Would I need to cook longer? Thanks!
    PS I love your recipes!

    Reply
    • Laura Fuentes says

      October 07, 2018 at 8:29 pm

      Hi Tiffany! I have made them in a regular muffin size tin. Follow the recipe and oven temperature and cook for about 26 minutes. Make sure you place the oven rack in the middle otherwise the tops will burn.

      Reply
  4. Sophia says

    November 29, 2017 at 5:26 pm

    5 stars
    Hi. Can these be frozen? If so, should they be frozen before baking or after? Thanks so much

    Reply
    • Laura Fuentes says

      November 30, 2017 at 9:45 am

      They sure can! I freeze them after baking so all I have to do is heat and serve.

      Reply
      • Sophia says

        December 01, 2017 at 9:14 am

        Thank you so much!!

        Reply
  5. Kathy says

    January 09, 2017 at 9:00 am

    5 stars
    How many per serving? It says 24 bites. What is the serving size?

    Reply
    • Laura Fuentes says

      January 09, 2017 at 11:11 pm

      Kathy, the recipe makes 24 bite sized pieces. My husband eats about 6-8 I eat 4. It just depends.

      Reply
  6. Marie says

    November 27, 2016 at 8:33 pm

    5 stars
    Any idea if I could sub or omit the egg? I have to also omit the cheese… My 2 year old son won’t touch potatoes unless they are roasted and maybe I could get him to eat this (all in the head), but he has multiple food allergies. But I don’t think a flax egg would work in here. I’ve never tried a gelatin egg… hmmm…

    Reply
    • Laura Fuentes says

      November 28, 2016 at 2:24 pm

      Marie, I’ve tried doing this recipe without the egg and I had to double up on the cheese in order to get them to “bind” well. I don’t think a flax egg would work either. A gelatin egg? Not sure but that tends to hold better than the flax egg in thicker textured recipes. If you omit the cheese, can you add a tablespoon of nutritional yeast seasoning for flavor? that might add the “cheesy” taste we all love. If they turn out well with the gelatin egg (I’d add an extra one for safety) please come back and let others know. Good luck!

      Reply
  7. Lauren says

    November 22, 2016 at 9:35 am

    5 stars
    I was debating making mashed potatoes for Thursday, as they are overlooked for stuffing, sweet potato casserole and all the other fixings. But thanks to this being in my inbox this morning, I will keep them on the menu, even if it is just to make these over the weekend.

    Reply
  8. Sylvia Green says

    November 22, 2016 at 9:29 am

    5 stars
    Yum! Thank you for sharing this great idea.

    Reply
  9. Monica says

    November 22, 2016 at 9:28 am

    5 stars
    OMG! I cannot wait to make these. No one ever wants the leftover mashed potatoes, so I will gladly take them home this year!!

    Reply
  10. Elli says

    November 21, 2016 at 4:42 pm

    5 stars
    These look absolutely AMAZING. Love mashed potatoes.

    Reply

Hi! I'm Laura.
Certified Integrative Nutrition Health Coach, mom of three, and the woman behind the world’s best pancakes—here to help you ditch the mealtime drama with recipes your family will actually eat.

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