That bowl of leftover mashed potatoes in your fridge is worth more than a quick reheat in the microwave. Cold mashed potatoes hold their shape well, which makes them perfect for frying, baking, and even stuffing into other foods. They’re already seasoned and soft, so they save you a step in plenty of recipes.
Whether you made too much for Thanksgiving or just always cook extra on purpose, there are dozens of ways to turn that creamy pile into something new. Crisp them into pancakes, fold them into pierogi dough, or swirl them into a chocolate cake that stays shockingly moist.
Crispy mashed potato pancakes are the easiest win for a quick breakfast, while shepherd’s pie turns leftovers into a full dinner in one dish.
1. Crispy Mashed Potato Pancakes
Crispy mashed potato pancakes turn cold leftovers into a golden, pan-fried breakfast in under 20 minutes. Mix cold mashed potatoes with an egg, a spoonful of flour, and chopped green onion, then shape into patties.
Fry in a hot skillet with butter until each side turns deep golden brown and crackly. The outside gets shatteringly crisp while the inside stays soft and creamy. Top with sour cream or serve alongside eggs and bacon for a hearty morning plate.
2. Shepherd’s Pie with Mashed Potato Topping
Shepherd’s pie puts leftover mashed potatoes to work as a fluffy, golden topping over a savory meat and vegetable filling. Brown ground lamb or beef with onion, carrots, and peas, then simmer in a splash of broth and tomato paste until thick.
Spread the mashed potatoes over the filling, rough up the top with a fork, and bake at 400°F for 20 to 25 minutes. The peaks turn golden and the filling bubbles at the edges. It’s a one-dish dinner that reheats beautifully the next day too.
3. Cheesy Mashed Potato Croquettes
Cheesy mashed potato croquettes are crunchy on the outside and gooey with melted cheese inside. Mix cold mashed potatoes with shredded cheddar, roll into small logs, then coat in flour, egg, and panko breadcrumbs.
Fry in oil heated to 350°F until deeply golden, about 3 minutes per side. They hold together well because the starch in the potatoes acts like glue. Serve them hot with a dab of ranch or spicy ketchup for dipping.
4. Mashed Potato Waffles
Mashed potato waffles bring a crisp, lacy edge to a breakfast classic using nothing more than a waffle iron. Stir cold mashed potatoes with an egg, shredded cheese, and a little flour until it forms a thick batter.
Spread into a preheated, greased waffle iron and cook until deep golden and crisp, about 5 to 7 minutes. The ridges get wonderfully crunchy while the center stays soft. Top with a fried egg and hot sauce, or keep it simple with butter and chives.
5. Loaded Baked Potato Soup
Loaded baked potato soup turns leftover mashed potatoes into a thick, creamy base without any extra thickener needed. Sauté diced onion and garlic in butter, then whisk in chicken broth and the mashed potatoes until smooth and velvety.
Simmer for 10 minutes, then stir in shredded cheddar and a splash of cream. Ladle into bowls and top with crispy bacon bits, more cheese, and sliced scallions. For more comforting bowls like this one, check out our best soup recipes.
6. Mashed Potato Gnocchi
Mashed potato gnocchi skips the usual step of boiling and ricing raw potatoes, since your leftovers are already soft and ready to use. Combine the potatoes with flour, an egg, and a pinch of salt until a soft dough forms.
Roll into ropes, cut into small pillows, and boil for 2 to 3 minutes until they float. Toss with browned butter and sage, or a simple marinara. Browsing our best gnocchi recipes will give you plenty of sauce ideas to pair with them.
7. Bubble and Squeak
Bubble and squeak is a British classic that fries leftover mashed potatoes together with cabbage or other vegetables in one crispy skillet cake. Mix cold mashed potatoes with shredded cabbage, chopped leftover vegetables, and a beaten egg to bind everything.
Press into a hot, well-oiled skillet and fry until a deep brown crust forms on the bottom, about 6 minutes per side. Flip carefully, since the crust is the whole point. Serve it alongside eggs or sausage for a filling brunch plate.
8. Potato and Cheese Pierogi
Potato and cheese pierogi use leftover mashed potatoes as a ready-made filling, saving you the step of cooking and mashing potatoes from scratch. Mix the potatoes with shredded cheddar or farmer’s cheese and a little sautéed onion.
Spoon the filling onto rounds of simple dough made from flour, egg, and water, then fold and crimp the edges. Boil until they float, then finish in a buttery skillet until lightly browned. Serve with extra sautéed onions and a dollop of sour cream.
9. Twice-Baked Mashed Potato Casserole
Twice-baked mashed potato casserole takes the flavors of a loaded baked potato and spreads them into one big, shareable dish. Mix leftover mashed potatoes with sour cream, shredded cheddar, and crumbled bacon, then spread into a buttered baking dish.
Top with more cheese and bake at 375°F for 25 minutes until bubbly and golden on top. Finish with chopped chives. It’s an easy side dish that works for weeknight dinners or holiday tables alike.
10. Mashed Potato Dinner Rolls
Mashed potato dinner rolls come out softer and stay fresh longer than regular rolls, thanks to the starch and moisture the potatoes add to the dough. Mix leftover mashed potatoes into a basic yeast dough with flour, milk, sugar, and butter.
Let the dough rise until doubled, about an hour, then shape into rolls and let rise again before baking at 375°F for 18 to 20 minutes. The crumb turns out pillowy and tender. Brush the tops with melted butter as soon as they come out of the oven.
11. Mashed Potato Biscuits
Mashed potato biscuits bake up extra tender because the potatoes add moisture that flour alone can’t match. Cut cold butter into flour, baking powder, and salt, then fold in the mashed potatoes and a splash of milk until just combined.
Pat the dough out, cut into rounds, and bake at 425°F for 12 to 15 minutes until the tops turn golden. They’re flakier than you’d expect and perfect split open with butter and jam, or alongside a bowl of soup.
12. Mashed Potato Fish Cakes
Mashed potato fish cakes stretch a small amount of fish into a full meal using leftover potatoes as the base. Flake cooked salmon or white fish into the mashed potatoes, then mix in a beaten egg, chopped parsley, and a squeeze of lemon.
Shape into patties, coat in breadcrumbs, and pan-fry in oil until golden, about 4 minutes per side. If you often have fish on hand, our best leftover salmon recipes offers more ways to use it up.
13. Potato and Pea Samosas
Potato and pea samosas use leftover mashed potatoes as a warmly spiced filling tucked inside a crisp, flaky pastry shell. Mix the potatoes with cooked peas, cumin, garam masala, and a little chili for heat.
Spoon the filling into triangles of samosa pastry or store-bought egg roll wrappers, then seal the edges with a water wash. Fry in oil heated to 350°F until golden and blistered, about 4 minutes. Serve with mint chutney or a tangy tamarind sauce.
14. Mashed Potato-Stuffed Peppers
Mashed potato-stuffed peppers turn halved bell peppers into a cozy, cheese-topped side or light main dish. Mix leftover mashed potatoes with shredded cheese, cooked bacon bits, and a little garlic powder, then spoon into halved, seeded bell peppers.
Bake at 375°F for 25 to 30 minutes until the peppers soften and the tops turn golden and bubbly. The pepper adds a sweet, slightly smoky bite against the creamy filling. Finish with a sprinkle of fresh parsley before serving.
15. Mashed Potato Doughnuts
Mashed potato doughnuts come out tender and moist, with a texture that holds up better than many classic doughnut recipes. Mix leftover mashed potatoes into a sweet dough with flour, sugar, egg, and a little warm milk, then let it rise until puffy.
Roll out, cut into rings, and fry in oil at 350°F until golden on both sides, about 2 minutes per side. Toss warm in cinnamon sugar or dip in a simple glaze. They taste like an old-fashioned bakery doughnut with a softer crumb.
16. Meatloaf Cupcakes with Mashed Potato Topping
Meatloaf cupcakes with mashed potato topping turn a classic dinner into fun, single-serving portions baked right in a muffin tin. Press seasoned ground beef mixture into greased muffin cups and bake at 375°F for 20 minutes.
Pipe or spoon warmed leftover mashed potatoes on top of each one, then return to the oven for another 10 minutes to set. For more pairing ideas, our best side dishes for meatloaf rounds out the plate nicely.
17. Cheesy Mashed Potato Quesadillas
Cheesy mashed potato quesadillas bring a creamy, starchy layer to a usually simple cheese-and-tortilla combo. Spread a thin layer of leftover mashed potatoes over half a flour tortilla, sprinkle with shredded cheddar or Monterey Jack, and fold over.
Cook in a dry skillet over medium heat until both sides turn golden and the cheese melts, about 3 minutes per side. Cut into wedges and serve with salsa or sour cream. It’s a fast lunch that uses pantry basics you likely already have.
18. Mashed Potato and Cheddar Frittata
Mashed potato and cheddar frittata folds leftover potatoes right into the egg mixture, giving the whole dish a thicker, heartier texture. Whisk eggs with milk, then stir in the mashed potatoes, shredded cheddar, and chopped scallions.
Pour into a greased oven-safe skillet and cook over medium-low heat until the edges set, about 5 minutes. Transfer to a 375°F oven and bake for 12 to 15 minutes until puffed and set in the center. Slice into wedges for a brunch spread worth lingering over.
19. Mashed Potato Chocolate Cake
Mashed potato chocolate cake sounds unusual but bakes into one of the moistest chocolate cakes you’ll ever slice into. Cream butter and sugar, then beat in eggs, melted chocolate, and the mashed potatoes until smooth.
Fold in flour, cocoa powder, and baking soda, then pour into a greased pan and bake at 350°F for 35 to 40 minutes. A toothpick should come out with a few moist crumbs. The potatoes keep the crumb dense and fudgy for days after baking.
Tips for Cooking with Leftover Mashed Potatoes
Cold mashed potatoes work better than warm ones in most of these recipes because they hold their shape instead of turning mushy. Pull them straight from the fridge when you’re forming pancakes, croquettes, or gnocchi dough.
If your mashed potatoes seem loose or wet, add a spoonful of flour or breadcrumbs before shaping. This keeps patties and cakes from falling apart in the pan or fryer.
Taste before you season again. Many leftover mashed potatoes already have butter, salt, and garlic mixed in, so you may need less added seasoning than a recipe calls for.
Mix in shredded cheese, crispy bacon, or chopped herbs to freshen up the flavor before repurposing. A handful of sharp cheddar or fresh chives goes a long way toward making day-old potatoes taste freshly made.
For frying, give your oil time to heat fully, around 350°F, before adding anything. Potatoes that go into cool oil soak up grease instead of forming a crisp crust.
How to Store Leftover Mashed Potatoes Safely
Store leftover mashed potatoes in an airtight container in the refrigerator, where they stay safe to eat for 3 to 4 days. Let them cool to room temperature for no more than two hours before refrigerating to avoid bacteria growth.
For longer storage, mashed potatoes freeze well for up to 2 months. Spread them flat in a freezer bag to save space and help them thaw faster.
Thaw frozen mashed potatoes overnight in the refrigerator rather than on the counter. Reheat gently on the stovetop or in the microwave, adding a splash of milk or cream to bring back their original texture.
Always reheat leftover mashed potatoes until they reach 165°F throughout, whether you’re eating them as is or folding them into one of the recipes above.
