These Loaded Mashed Potato Bites are the perfect side dish, and perfect to make with your Thanksgiving leftovers. They go with practically everything and because they are bite-sized, they are that much more fun to eat!
Sometimes mashed potatoes can get a bad reputation in the world of leftovers. I’m yet to attend a holiday meal or get-together where guests fight over cold leftover mashed potatoes, have you noticed that too?
Regardless how amazing my Southern Mashed Potato recipe is, I still make enough to feed half an army, so it’s inevitable that I, the host, end up with my share of potatoes.
I promise you that once you watch how easy they are to make, you’ll think twice about giving away those potatoes.
Leftovers often get eaten up should the fabulous host think about making lots of extra gravy, because let’s be honest, reheated potatoes are not that great unless they are devoured with some of that delicious gravy from the previous holiday meal.
But sometimes, the unthinkable happens, meaning, the potatoes go to waste. What.a.tragedy! Oh no, they don’t. Not with THIS recipe for loaded mashed potato bites. Because the next best thing to delicious mashed potatoes topped with gravy are loaded baked potatoes, and this recipe my friend is the best of both worlds.
Oh, and if you don’t have leftover mashed potatoes? Just wash, peel, and boil some potatoes, mash them with cream, butter, and salt (at a minimum) and ta-da! You can use 2 cups from that magic bowl for this terrific recipe -easy peasy.
Of course, these bite-size wonders are not just for the holiday season; they are meant to be enjoyed year round. They go with oven roasted chicken, fried catfish, and even with perfectly fried eggs!
What’s your favorite way to eat leftover mashed potatoes?
Loaded Mashed Potato Bites
- Yield: 24 bites 1x
Scale
Ingredients
- 2 cups leftover mashed potatoes [link to southern 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
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 remainder 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.
These look absolutely AMAZING. Love mashed potatoes.
OMG! I cannot wait to make these. No one ever wants the leftover mashed potatoes, so I will gladly take them home this year!!
Yum! Thank you for sharing this great idea.
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.
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…
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!
How many per serving? It says 24 bites. What is the serving size?
Kathy, the recipe makes 24 bite sized pieces. My husband eats about 6-8 I eat 4. It just depends.
Hi. Can these be frozen? If so, should they be frozen before baking or after? Thanks so much
They sure can! I freeze them after baking so all I have to do is heat and serve.
Thank you so much!!
Anybody make this in a 12 count muffin tin? Would I need to cook longer? Thanks!
PS I love your recipes!
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.