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
- 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.
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.
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?Print
More Recipes with Thanksgiving Leftovers
Need more ideas to use for the rest of your Thanksgiving leftovers? Try any one of the recipes below: