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.
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.
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?
PrintLeftover Mashed Potato Cups
Loaded Mashed Potato Cups are a cheesy, potato-y solution for those leftover potatoes from your holiday feast.
- 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.
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
More Recipes with Thanksgiving Leftovers
Need more ideas to use for the rest of your Thanksgiving leftovers? Try any one of the recipes below:
Lynn
If frozen do you just thaw overnight and reheat? How long and what temp?
Laura Fuentes
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.
Tiffany
Anybody make this in a 12 count muffin tin? Would I need to cook longer? Thanks!
PS I love your recipes!
Laura Fuentes
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.
Sophia
Hi. Can these be frozen? If so, should they be frozen before baking or after? Thanks so much
Laura Fuentes
They sure can! I freeze them after baking so all I have to do is heat and serve.
Sophia
Thank you so much!!
Kathy
How many per serving? It says 24 bites. What is the serving size?
Laura Fuentes
Kathy, the recipe makes 24 bite sized pieces. My husband eats about 6-8 I eat 4. It just depends.
Marie
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…
Laura Fuentes
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!
Lauren
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.
Sylvia Green
Yum! Thank you for sharing this great idea.
Monica
OMG! I cannot wait to make these. No one ever wants the leftover mashed potatoes, so I will gladly take them home this year!!
Elli
These look absolutely AMAZING. Love mashed potatoes.