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Leftover Mashed Potato Cups

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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 with leftover mashed potatoes

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. 

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?

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Leftover Mashed Potato Cups

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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

  1. Preheat oven to 400F and grease a 24 mini muffin pan.
  2. 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.
  3. Fill each greased muffin cup with the potato mixture to the top and sprinkle the remaining cheddar cheese.
  4. 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

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Nutrition

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

Keywords: mashed potatoes

Did you make this recipe?

Tag @MOMables on Instagram and hashtag it #momables

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 Recipes

  • Salads without Lettuce
  • Simple Fettuccine Alfredo Sauce with Cream
  • Fluffy Red Velvet Pancakes
  • The Best Tacos Rancheros

Reader Interactions

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  1. Lynn

    August 07, 2022 at 3:45 pm

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

    Reply
    • Laura Fuentes

      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
  2. Tiffany

    October 06, 2018 at 11:06 am

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

    Reply
    • Laura Fuentes

      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
  3. Sophia

    November 29, 2017 at 5:26 pm

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

    Reply
    • Laura Fuentes

      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

        December 01, 2017 at 9:14 am

        Thank you so much!!

        Reply
  4. Kathy

    January 09, 2017 at 9:00 am

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

    Reply
    • Laura Fuentes

      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
  5. Marie

    November 27, 2016 at 8:33 pm

    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

      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
  6. Lauren

    November 22, 2016 at 9:35 am

    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
  7. Sylvia Green

    November 22, 2016 at 9:29 am

    Yum! Thank you for sharing this great idea.

    Reply
  8. Monica

    November 22, 2016 at 9:28 am

    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
  9. Elli

    November 21, 2016 at 4:42 pm

    These look absolutely AMAZING. Love mashed potatoes.

    Reply

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