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.
What’s your favorite way to eat leftover mashed potatoes?
Loaded Mashed Potato Bites
- Yield: 24 bites 1x
- 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
- 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.