Leftover Mashed Potato Bites

November 22, 2016

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I try to create new meals and side dishes with any kind of leftovers and Thanksgiving is the mother load of leftover inspiration. I created these little bites last year and they have become “a favorite any night of the week” side dish. In the past, I have taken leftover mashed potatoes and made homemade tater tots and potato croquettes. Equally delicious, however my children get bored easily. Thus, I am forced to mix it up as they think my kitchen is their local restaurant and expect that the menu changes more frequently than the seasons.

These little bites kind of remind me of a dumpling or gnocchi – the perfect little bite of comfort. I have thought about making a sauteed leek and goat cheese version as well as a bacon and shallot version. So far, I’ve been making them as seen on this blog and rarely do they make it from the kitchen to the dining room table. They are eaten as quickly as I can pop them out of my silicone mini muffin pans!

What do you do with all of your leftover food from Thanksgiving dinner? I would love to hear and be inspired!!

Leftover Mashed Potato Bites

2 1/2 cups mashed potatoes
3 large eggs, beaten
1 cup grated Gruyere cheese, divided
1/4 cup minced chives
1/4 teaspoon Celtic sea salt
1/8 teaspoon ground, white pepper
1/8 teaspoon smoked paprika

• preheat oven to 400*. line 2 baking sheets with parchment paper and set silicone mini muffin tins on top of parchment.
• put the mashed potatoes, eggs, 2/3 cup of cheese, chives, and seasoning in a bowl and mix with a wooden spoon to combine.
• using a 1 tablespoon ice cream scooper, scoop a generous tablespoon of the potato mixture into the muffin cup. repeat until all of the mixture has been used. sprinkle the tops of each potato bite with grated gryuere cheese.
• bake for 20-30 minutes or until the tops of the potato bites are browned and heated through. let cool slightly before removing them from the pan(otherwise they will fall apart – trust me). I used a small spatula to remove and release them from the pan. Serve immediately!

yield: 24-30 mini potato bites

{ 10 comments… read them below or add one }

1 Nicole November 22, 2016 at 6:37 pm

A sautéed leek and goat cheese version sounds so good! Since I don’t host Thanksgiving, we don’t usually get to have leftovers, but when we do, we just keep eating the same meal until it’s all gone! 🙂


2 Susan November 23, 2016 at 6:20 am

Hi Nicole! Happy Thanksgiving to you and your cute little family!! xx


3 Susan December 1, 2016 at 11:45 am

Thanks, Nicole – actually this year we did not get any leftovers.


4 mira November 22, 2016 at 9:45 pm

Such a cool idea! Have a great holiday!


5 Susan November 23, 2016 at 6:20 am

Thanks, Mira! Happy Thanksgiving!


6 Susan December 1, 2016 at 11:44 am

Thanks, Mira! I hate throwing anything out!


7 mindy November 27, 2016 at 3:04 pm

i am SO happy to see you posting again. Always so creative and such beautiful photography.


8 Susan December 1, 2016 at 11:44 am

thanks, Mindy. Miss you tons!!! Let’s grab lunch! xx


9 Tania| My Kitchen Stories November 30, 2016 at 12:24 am

How fantastic. such a great way to use up mashed potato. my favourite cheese is involved here!


10 Susan December 1, 2016 at 11:43 am

Who doesn’t love cheese!?


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