18 Delicious Recipes for Leftover Mashed Potatoes Creative

Unlock the potential of your leftover mashed potatoes with these 18 creative and delicious recipes that promise to transform the humble side into the star of your next meal. Whether you’re craving comfort food, quick dinners, or something unexpectedly gourmet, we’ve got you covered. Dive in to discover how easy it is to give those leftovers a delicious second life!

Mashed Potato Pancakes

Delightfully crisp on the outside yet luxuriously creamy within, these mashed potato pancakes are a sublime way to repurpose leftover mashed potatoes into a dish that feels entirely new and exciting.

Ingredients

• 2 cups cold, day-old mashed potatoes
• 1/2 cup all-purpose flour
• 1/4 cup finely grated Parmesan cheese
• 1 pasture-raised egg, lightly beaten
• 2 tbsp clarified butter
• 1/4 tsp freshly ground black pepper
• 1/4 tsp sea salt
• 1 tbsp finely chopped fresh chives

Instructions

1. In a large mixing bowl, combine the mashed potatoes, flour, Parmesan cheese, beaten egg, black pepper, and sea salt until the mixture is homogenous.
2. Heat a large non-stick skillet over medium heat and add 1 tbsp of clarified butter, ensuring the pan is evenly coated.
3. Using a 1/4 cup measure, scoop the potato mixture into the skillet, flattening each portion gently with the back of the measure to form a pancake about 1/2 inch thick.
4. Cook the pancakes for 3-4 minutes on each side, or until they achieve a golden-brown crust and are heated through.
5. Transfer the cooked pancakes to a wire rack set over a baking sheet to maintain their crispness, repeating the process with the remaining mixture and clarified butter.
6. Sprinkle the finished pancakes with finely chopped fresh chives for a burst of color and flavor.

Unveiling a perfect balance of textures, these pancakes offer a crispy exterior that gives way to a soft, flavorful center. Serve them alongside a dollop of sour cream or a light arugula salad for a delightful contrast.

Leftover Mashed Potato Waffles

Leftover mashed potatoes find their renaissance in this innovative recipe, transforming the humble side into a crispy, golden waffle that marries comfort with sophistication. Lightly seasoned and perfectly textured, these waffles are a testament to the beauty of reinvention in the kitchen.

Ingredients

• 2 cups leftover mashed potatoes, chilled
• 1 pasture-raised egg, lightly beaten
• 1/4 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 1 tbsp clarified butter, melted
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp garlic powder

Instructions

1. Preheat your waffle iron to 375°F, ensuring it reaches the optimal temperature for a crisp exterior.
2. In a large mixing bowl, combine the chilled mashed potatoes, lightly beaten egg, all-purpose flour, grated Parmesan cheese, melted clarified butter, sea salt, black pepper, and garlic powder. Mix until just incorporated to avoid overworking the batter.
3. Lightly brush the waffle iron with additional clarified butter to prevent sticking and enhance browning.
4. Scoop 1/2 cup of the batter onto the center of the waffle iron, spreading it slightly with the back of a spoon for even cooking.
5. Close the waffle iron and cook for 5-7 minutes, or until the waffle is deeply golden and releases easily from the iron.
6. Transfer the waffle to a wire rack to maintain crispness while repeating the process with the remaining batter.

Remarkably versatile, these waffles boast a crispy exterior giving way to a fluffy, savory interior. Serve them topped with a dollop of crème fraîche and a sprinkle of chives for an elegant brunch option, or alongside a poached egg for a hearty breakfast twist.

Creamy Mashed Potato Soup

Radiant in its simplicity yet profound in flavor, Creamy Mashed Potato Soup transforms the humble potato into a velvety, comforting masterpiece. This dish, perfect for any season, marries the rustic charm of mashed potatoes with the refined elegance of a smooth, creamy soup.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 4 cups whole milk
• 1 cup heavy cream
• 1/2 cup unsalted butter
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp white pepper, freshly ground
• 1 tbsp sea salt
• 1/4 cup chives, finely chopped for garnish

Instructions

1. In a large pot, melt the unsalted butter over medium heat until it begins to foam slightly.
2. Add the finely diced yellow onion and minced garlic, sautéing until translucent and fragrant, about 5 minutes.
3. Introduce the quartered Yukon Gold potatoes to the pot, stirring to coat them in the butter and onion mixture.
4. Pour in the whole milk and heavy cream, ensuring the potatoes are fully submerged. Bring to a gentle simmer over low heat.
5. Cover the pot and let the potatoes cook until they are fork-tender, approximately 20 minutes, stirring occasionally to prevent sticking.
6. Once the potatoes are tender, remove the pot from heat. Using an immersion blender, puree the mixture until smooth and creamy. For a silkier texture, pass the soup through a fine-mesh sieve.
7. Season the soup with freshly ground white pepper and sea salt, adjusting to achieve the perfect balance of flavors.
8. Ladle the soup into bowls, garnishing each serving with a sprinkle of finely chopped chives for a burst of color and freshness.

Magically creamy with a rich, buttery undertone, this soup offers a luxurious texture that’s both comforting and sophisticated. Serve it alongside a crusty artisanal bread or topped with crispy bacon bits for an added layer of flavor and texture.

Mashed Potato Casserole with Cheese

On a crisp evening, nothing comforts the soul quite like a creamy, indulgent Mashed Potato Casserole with Cheese, a dish that marries the rustic charm of homemade mashed potatoes with the luxurious melt of premium cheese.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 1/2 cup unsalted butter, softened
• 1 cup heavy cream, warmed
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 1/2 cups sharp cheddar cheese, grated
• 1/2 cup Parmesan cheese, finely grated
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup chives, finely chopped

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with butter.
2. In a large pot, cover the potatoes with cold water by 1 inch and bring to a boil over high heat. Reduce to a simmer and cook until the potatoes are tender, about 15-20 minutes.
3. Drain the potatoes thoroughly and return them to the pot. Mash them smoothly with the softened butter, warmed heavy cream, salt, and pepper until creamy and free of lumps.
4. Fold in the beaten eggs, 1 cup of the cheddar cheese, and the Parmesan cheese until well combined. Tip: For extra fluffy potatoes, mash them while they’re still hot.
5. Transfer the mixture to the prepared baking dish and smooth the top with a spatula. Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top.
6. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown. Tip: For a more pronounced crust, broil for the last 2 minutes of baking.
7. Let the casserole rest for 5 minutes before serving. Garnish with chopped chives for a fresh, colorful finish. Tip: Resting allows the casserole to set, making it easier to slice.

Lusciously creamy with a golden, cheesy crust, this casserole offers a delightful contrast of textures. Serve it alongside a crisp green salad or as a decadent side to roasted meats for a meal that’s sure to impress.

Garlic Parmesan Mashed Potato Balls

Brimming with comfort and sophistication, these Garlic Parmesan Mashed Potato Balls transform the humble potato into a crispy, golden delight, infused with the rich flavors of garlic and Parmesan, perfect for elevating any gathering.

Ingredients

• 2 cups cold mashed potatoes
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 1 large pasture-raised egg, lightly beaten
• 1/2 cup panko breadcrumbs
• 1/4 cup clarified butter
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a large mixing bowl, combine the cold mashed potatoes, grated Parmesan cheese, and minced garlic until evenly distributed.
2. Using a tablespoon, scoop the mixture and roll into 1-inch balls, ensuring they are compact and smooth.
3. Place the all-purpose flour, beaten egg, and panko breadcrumbs into three separate shallow dishes.
4. Dredge each potato ball first in the flour, shaking off excess, then dip into the beaten egg, and finally coat with panko breadcrumbs.
5. Heat the clarified butter in a large skillet over medium heat until it reaches 350°F, ensuring an even layer covers the bottom of the pan.
6. Carefully add the coated potato balls to the skillet, frying in batches to avoid overcrowding, for 3-4 minutes per side or until golden brown and crispy.
7. Transfer the fried balls to a paper towel-lined plate to drain any excess butter, then season immediately with sea salt and freshly ground black pepper.

Yieldingly crisp on the outside with a creamy, flavorful center, these Garlic Parmesan Mashed Potato Balls are a testament to the magic of simple ingredients. Serve them atop a bed of arugula with a drizzle of truffle oil for an elegant appetizer or alongside a robust main course for a touch of indulgence.

Shepherd’s Pie with Mashed Potato Topping

This comforting classic, Shepherd’s Pie with Mashed Potato Topping, marries the rich, savory flavors of ground lamb and vegetables beneath a cloud of creamy, golden mashed potatoes. The dish is a testament to the beauty of simple ingredients transformed into something extraordinary.

Ingredients

• 1 lb ground lamb, preferably grass-fed
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 2 carrots, peeled and diced into 1/4-inch pieces
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 cup frozen peas
• 1 cup beef stock, preferably homemade
• 1 tsp Worcestershire sauce
• 1 tsp fresh thyme leaves
• 2 lbs Yukon Gold potatoes, peeled and quartered
• 1/2 cup heavy cream, warmed
• 4 tbsp unsalted butter
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large skillet over medium heat, melt clarified butter. Add ground lamb, breaking it apart with a spoon, and cook until browned, about 5 minutes.
3. Add diced onion and carrots to the skillet. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
4. Stir in minced garlic and tomato paste, cooking for 1 minute until fragrant.
5. Add frozen peas, beef stock, Worcestershire sauce, and thyme leaves. Simmer until the liquid reduces slightly, about 10 minutes. Season with salt and pepper to taste.
6. Meanwhile, place potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 15 minutes.
7. Drain potatoes and return to the pot. Add warmed heavy cream, unsalted butter, sea salt, and black pepper. Mash until smooth and creamy.
8. Transfer the lamb mixture to a baking dish. Spread the mashed potatoes evenly over the top. Use a fork to create peaks for browning.
9. Bake in the preheated oven until the topping is golden and the edges are bubbly, about 25 minutes.
10. Let stand for 5 minutes before serving to allow the filling to set.

A harmonious blend of textures and flavors, this Shepherd’s Pie boasts a velvety potato topping that contrasts beautifully with the hearty lamb filling. For an elegant presentation, serve in individual ramekins garnished with a sprig of fresh thyme.

Mashed Potato Bread

Yielded from the humble yet versatile potato, this Mashed Potato Bread transforms leftover spuds into a loaf of unparalleled softness and subtle sweetness, a testament to the ingenuity of home baking.

Ingredients

• 1 cup whole milk, warmed to 110°F
• 2 1/4 teaspoons active dry yeast
• 1 tablespoon granulated sugar
• 1 cup mashed potatoes, cooled to room temperature
• 4 tablespoons unsalted butter, melted and slightly cooled
• 1 large pasture-raised egg, lightly beaten
• 3 1/2 cups all-purpose flour, plus extra for dusting
• 1 1/2 teaspoons fine sea salt

Instructions

1. In a large mixing bowl, combine the warmed milk, yeast, and sugar. Let stand for 5 minutes, or until the mixture becomes frothy, indicating the yeast is active.
2. Add the mashed potatoes, melted butter, and beaten egg to the yeast mixture. Stir until well combined.
3. Gradually mix in the flour and salt, stirring until a shaggy dough forms. Tip: For optimal texture, ensure all ingredients are at room temperature before combining.
4. Turn the dough onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. Tip: The dough should pass the windowpane test, stretching without tearing when pulled gently.
5. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
6. Punch down the dough and shape it into a loaf. Place in a greased 9×5-inch loaf pan. Cover and let rise for another 30 minutes. Tip: For a golden crust, brush the loaf with an egg wash before baking.
7. Preheat the oven to 375°F. Bake the bread for 30-35 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.

Baked to perfection, this Mashed Potato Bread boasts a tender crumb and a subtly sweet flavor, making it an ideal companion for savory spreads or simply enjoyed warm with a pat of butter. Its moist texture ensures it stays fresh longer, a delightful twist on traditional bread recipes.

Loaded Mashed Potato Muffins

Amidst the hustle of everyday life, these Loaded Mashed Potato Muffins emerge as a comforting yet sophisticated twist on a classic side, perfect for both weeknight dinners and elegant gatherings alike.

Ingredients

• 2 cups russet potatoes, peeled and cubed
• 1/2 cup unsalted butter, melted
• 1/2 cup heavy cream, warmed
• 1/2 cup sharp cheddar cheese, grated
• 1/4 cup green onions, finely sliced
• 2 pasture-raised eggs, lightly beaten
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp smoked paprika

Instructions

1. Preheat the oven to 375°F and generously grease a 12-cup muffin tin with clarified butter.
2. In a large pot, cover the cubed potatoes with cold water and bring to a boil over high heat. Reduce to a simmer and cook until tender, about 15 minutes.
3. Drain the potatoes thoroughly and return them to the pot. Mash until smooth, then gradually incorporate the melted butter and warm heavy cream, stirring until fully combined.
4. Fold in the grated cheddar cheese, sliced green onions, lightly beaten eggs, sea salt, black pepper, and smoked paprika until evenly distributed.
5. Spoon the mixture into the prepared muffin tin, filling each cup to the brim. For a golden top, lightly brush the surface with additional melted butter.
6. Bake for 25-30 minutes, or until the edges are crisp and the tops are lightly golden. Allow to cool in the tin for 5 minutes before transferring to a wire rack.

Unveiling a crispy exterior that gives way to a fluffy, creamy interior, these muffins are a delightful play on textures and flavors. Serve them alongside a dollop of sour cream and a sprinkle of chives for an extra layer of indulgence, or enjoy them as a standalone treat that’s sure to impress.

Mashed Potato Gnocchi

Just when you thought mashed potatoes couldn’t get any more comforting, they transform into pillowy, delicate gnocchi that melt in your mouth. This Mashed Potato Gnocchi recipe elevates the humble spud into a sophisticated dish that’s as versatile as it is delicious.

Ingredients

• 2 cups russet potatoes, peeled, boiled, and mashed
• 1 cup all-purpose flour, plus extra for dusting
• 1 large pasture-raised egg, lightly beaten
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp unsalted butter, clarified
• 1/4 cup freshly grated Parmigiano-Reggiano

Instructions

1. In a large mixing bowl, combine the mashed potatoes, flour, beaten egg, salt, and pepper until a soft dough forms.
2. Turn the dough onto a lightly floured surface and knead gently for about 2 minutes, just until smooth. Tip: Overworking the dough can make the gnocchi tough.
3. Divide the dough into 4 equal parts. Roll each part into a long rope, about 1/2 inch in diameter, then cut into 1-inch pieces.
4. Bring a large pot of salted water to a gentle boil. Cook the gnocchi in batches, stirring occasionally, until they float to the surface, about 2-3 minutes. Tip: Use a slotted spoon to remove gnocchi to prevent breaking.
5. In a large skillet over medium heat, melt the clarified butter. Add the cooked gnocchi and sauté until lightly golden, about 2 minutes per side. Tip: For extra flavor, toss in fresh herbs like sage or thyme during the last minute of cooking.
6. Sprinkle with freshly grated Parmigiano-Reggiano before serving.

Silky smooth with a slight chew, these gnocchi boast a rich, buttery flavor that’s perfectly complemented by the sharpness of Parmigiano-Reggiano. Serve them atop a vibrant pesto or alongside a robust ragu for a meal that’s sure to impress.

Cheesy Mashed Potato Stuffed Peppers

Merging the comfort of creamy mashed potatoes with the vibrant crunch of bell peppers, this dish elevates humble ingredients into a visually stunning and delectably satisfying meal. Perfect for those seeking a twist on classic flavors, it promises a harmonious blend of textures and tastes that will impress at any dining table.

Ingredients

• 4 large bell peppers, tops removed and seeds discarded
• 2 cups Yukon Gold potatoes, peeled and cubed
• 1/2 cup heavy cream
• 4 tbsp unsalted butter, cubed
• 1 cup sharp cheddar cheese, grated
• 1/4 cup fresh chives, finely chopped
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp smoked paprika

Instructions

1. Preheat the oven to 375°F (190°C) and lightly grease a baking dish just large enough to hold the peppers upright.
2. In a large pot, cover the potatoes with cold water and bring to a boil over high heat. Reduce to a simmer and cook until tender, about 15 minutes.
3. Drain the potatoes and return them to the pot. Over low heat, add the heavy cream and butter, mashing until smooth and creamy. Tip: For extra fluffiness, warm the cream before adding.
4. Stir in the cheddar cheese, chives, sea salt, and black pepper until the cheese is melted and the mixture is well combined.
5. Generously fill each bell pepper with the mashed potato mixture, smoothing the tops. Sprinkle with smoked paprika for a hint of color and flavor.
6. Place the stuffed peppers in the prepared baking dish and bake for 25-30 minutes, or until the peppers are tender and the filling is golden and bubbly. Tip: For an even roast, rotate the dish halfway through baking.
7. Let the peppers rest for 5 minutes before serving to allow the flavors to meld beautifully. Tip: Garnish with additional chives for a fresh, vibrant finish.

Offering a delightful contrast between the soft, cheesy interior and the crisp, sweet pepper shell, these stuffed peppers are a testament to the magic of simple ingredients transformed. Serve them atop a bed of arugula for a pop of color and a peppery bite, or alongside a crisp white wine to complement their rich flavors.

Mashed Potato and Bacon Croquettes

Savory and indulgent, these Mashed Potato and Bacon Croquettes are a delightful twist on comfort food classics, combining creamy textures with the smoky richness of bacon for a dish that’s both elegant and satisfying.

Ingredients

• 2 cups cold mashed potatoes
• 1/2 cup cooked bacon, finely chopped
• 1/4 cup sharp cheddar cheese, grated
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup all-purpose flour
• 1 cup panko breadcrumbs
• 1/4 cup clarified butter
• 1/2 tsp smoked paprika
• 1/4 tsp freshly ground black pepper
• 1/2 tsp sea salt
• Vegetable oil, for frying

Instructions

1. In a large mixing bowl, combine the cold mashed potatoes, finely chopped bacon, grated sharp cheddar cheese, smoked paprika, black pepper, and sea salt until evenly mixed.
2. Using your hands, form the mixture into small, uniform cylinders or balls, approximately 2 inches in diameter, and set aside on a parchment-lined tray.
3. Place the all-purpose flour, lightly beaten eggs, and panko breadcrumbs into three separate shallow dishes.
4. Dredge each croquette first in the flour, shaking off any excess, then dip into the beaten eggs, and finally coat evenly with the panko breadcrumbs.
5. Heat the clarified butter and vegetable oil in a deep skillet over medium heat until it reaches 350°F, ensuring the oil is hot enough to fry but not smoke.
6. Carefully place the coated croquettes into the hot oil, frying in batches to avoid overcrowding, for about 3-4 minutes or until golden brown and crispy on all sides.
7. Transfer the fried croquettes to a wire rack or paper towel-lined plate to drain any excess oil.
8. Serve immediately while hot, garnished with a sprinkle of sea salt and a side of sour cream or aioli for dipping.

Absolutely irresistible, these croquettes boast a crispy exterior that gives way to a soft, flavorful center, making them a perfect appetizer or side dish. For an extra touch of elegance, serve atop a bed of microgreens with a drizzle of truffle oil.

Spicy Mashed Potato Samosas

These Spicy Mashed Potato Samosas are a delightful twist on the classic, blending the comforting creaminess of mashed potatoes with a fiery kick, all encased in a crisp, golden pastry. Perfect for those who cherish bold flavors and elegant presentations.

Ingredients

• 2 cups russet potatoes, peeled and diced
• 1/4 cup clarified butter
• 1/2 cup whole milk, warmed
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1/2 cup frozen peas, thawed
• 1 tbsp fresh cilantro, finely chopped
• 1 package (about 12 sheets) phyllo dough, thawed
• 1/4 cup all-purpose flour, for sealing
• 1/2 cup vegetable oil, for frying

Instructions

1. Boil the diced potatoes in salted water until tender, about 15 minutes. Drain well.
2. In a large skillet, heat the clarified butter over medium heat. Add cumin seeds and sauté until fragrant, about 30 seconds.
3. Mash the potatoes with warmed milk, turmeric, and red chili powder until smooth. Fold in peas and cilantro. Season with salt.
4. Lay a phyllo sheet on a clean surface. Brush lightly with clarified butter, then place another sheet on top. Repeat to form a stack of 3 sheets.
5. Cut the stacked phyllo into 3-inch wide strips. Place a tablespoon of potato mixture at the end of each strip. Fold diagonally to form triangles, sealing edges with a flour-water paste.
6. Heat vegetable oil in a deep skillet to 350°F. Fry samosas in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.

With their crispy exterior and spicy, creamy filling, these samosas are a textural dream. Serve them with a cooling mint yogurt dip to balance the heat, or alongside a crisp salad for a light yet satisfying meal.

Mashed Potato Pierogi

On a crisp evening, nothing comforts the soul quite like the tender embrace of Mashed Potato Pierogi, a dish that marries the rustic charm of Eastern European cuisine with the creamy indulgence of perfectly mashed potatoes, all wrapped in a delicate, golden dough.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1/2 teaspoon sea salt
• 1 large pasture-raised egg, lightly beaten
• 1/2 cup sour cream
• 1/4 cup unsalted butter, softened
• 1 1/2 cups russet potatoes, peeled, boiled, and mashed
• 1/4 cup sharp cheddar cheese, grated
• 2 tablespoons clarified butter
• 1 small yellow onion, finely diced
• Fresh chives, finely chopped, for garnish

Instructions

1. In a large mixing bowl, whisk together the all-purpose flour and sea salt. Create a well in the center and add the lightly beaten egg, sour cream, and softened unsalted butter. Mix until a dough forms.
2. Turn the dough onto a lightly floured surface and knead for 5 minutes, or until smooth and elastic. Wrap in plastic wrap and let rest at room temperature for 30 minutes.
3. While the dough rests, combine the mashed russet potatoes and grated sharp cheddar cheese in a bowl. Season with salt to taste.
4. Roll the dough to 1/8-inch thickness on a floured surface. Using a 3-inch round cutter, cut out circles. Place a teaspoon of the potato mixture in the center of each circle, fold over, and press edges to seal.
5. Bring a large pot of salted water to a boil. Cook the pierogi in batches for 3-4 minutes, or until they float to the surface. Remove with a slotted spoon.
6. In a large skillet, heat the clarified butter over medium heat. Add the finely diced yellow onion and sauté until translucent, about 5 minutes. Add the boiled pierogi and cook until golden brown on both sides, about 3 minutes per side.
7. Garnish with finely chopped fresh chives before serving.

At first bite, the Mashed Potato Pierogi reveals a velvety interior contrasted by a slight chewiness of the dough, with the caramelized onions adding a sweet depth. Serve alongside a dollop of sour cream or a crisp, green salad for a complete meal that delights the senses.

Mashed Potato and Vegetable Patties

Combining the comforting creaminess of mashed potatoes with the vibrant freshness of seasonal vegetables, these patties offer a delightful twist on a classic side dish, transforming it into a standalone star.

Ingredients

• 2 cups cold, leftover mashed potatoes
• 1 cup finely diced mixed vegetables (carrots, peas, and bell peppers)
• 1/4 cup grated Parmesan cheese
• 1 pasture-raised egg, lightly beaten
• 2 tbsp clarified butter
• 1/2 cup panko breadcrumbs
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp olive oil, for frying

Instructions

1. In a large mixing bowl, combine the cold mashed potatoes, diced vegetables, Parmesan cheese, and beaten egg until evenly mixed.
2. Season the mixture with sea salt and freshly ground black pepper, adjusting to ensure a balanced flavor profile.
3. Gently fold in the panko breadcrumbs to bind the mixture, taking care not to overmix to maintain a light texture.
4. Divide the mixture into 8 equal portions, shaping each into a patty about 1/2 inch thick.
5. Heat the clarified butter and olive oil in a large skillet over medium heat until shimmering but not smoking.
6. Carefully place the patties in the skillet, cooking for 3-4 minutes on each side or until golden brown and crispy.
7. Transfer the cooked patties to a paper towel-lined plate to drain any excess oil, ensuring they remain crisp.

Vibrant and satisfying, these patties boast a crispy exterior giving way to a soft, flavorful interior. Serve atop a bed of arugula with a dollop of sour cream for an elegant presentation.

Mashed Potato Pizza Crust

Venturing into the realm of innovative culinary creations, the Mashed Potato Pizza Crust stands as a testament to the versatility of comfort food. This dish marries the creamy, velvety texture of mashed potatoes with the crisp, golden allure of pizza crust, offering a delightful twist on traditional favorites.

Ingredients

• 2 cups russet potatoes, peeled and cubed
• 1/4 cup unsalted butter, melted
• 1/2 cup whole milk, warmed
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 cup all-purpose flour
• 1 large pasture-raised egg, lightly beaten
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large pot, cover the cubed potatoes with cold water and bring to a boil over high heat. Reduce to a simmer and cook until tender, about 15 minutes.
3. Drain the potatoes thoroughly and return them to the pot. Mash until smooth, then stir in the melted butter, warm milk, sea salt, and black pepper.
4. Allow the mashed potatoes to cool slightly before mixing in the all-purpose flour and beaten egg until a dough forms.
5. Lightly flour a clean surface and roll the dough into a 12-inch circle, about 1/4-inch thick. Transfer to the prepared baking sheet.
6. Brush the surface of the dough with olive oil and bake for 20-25 minutes, or until the crust is golden and crisp around the edges.
7. Remove from the oven and let cool for 5 minutes before adding your favorite toppings.

Best enjoyed fresh from the oven, this Mashed Potato Pizza Crust offers a uniquely tender yet crisp base that pairs wonderfully with both classic and unconventional toppings. Its rich, buttery flavor and satisfying texture make it a standout choice for those seeking to elevate their pizza night.

Mashed Potato Donuts

Gracefully blending the comfort of classic mashed potatoes with the indulgent allure of donuts, this recipe transforms humble ingredients into a sophisticated treat. The result is a delightfully tender, subtly savory donut that’s perfect for brunch or an elegant dessert.

Ingredients

• 1 cup mashed potatoes, cooled to room temperature
• 1/4 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 1/2 cup whole milk, warmed to 110°F
• 2 1/4 teaspoons active dry yeast
• 3 cups all-purpose flour, plus extra for dusting
• 1/2 teaspoon fine sea salt
• 4 tablespoons unsalted butter, melted and cooled
• 1 quart vegetable oil, for frying
• 1/2 cup powdered sugar, for dusting

Instructions

1. In a large mixing bowl, combine the warmed milk and yeast, letting it sit for 5 minutes until frothy.
2. Add the mashed potatoes, granulated sugar, beaten egg, and melted butter to the yeast mixture, whisking until smooth.
3. Gradually incorporate the flour and sea salt, mixing until a soft dough forms. Tip: The dough should be slightly sticky but manageable. If too wet, add flour a tablespoon at a time.
4. Turn the dough onto a floured surface and knead for 5 minutes, until elastic and smooth.
5. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
6. Punch down the dough and roll out to a 1/2-inch thickness on a floured surface. Cut into donut shapes using a 3-inch round cutter and a 1-inch cutter for the centers.
7. Heat the vegetable oil in a deep fryer or large pot to 375°F. Fry the donuts in batches for 1-2 minutes per side, until golden brown. Tip: Maintain the oil temperature for even cooking.
8. Drain the donuts on a wire rack over paper towels, then dust generously with powdered sugar while still warm. Tip: For extra flavor, add a pinch of cinnamon to the powdered sugar.

Heavenly light with a crisp exterior, these mashed potato donuts offer a unique twist on traditional flavors. Serve them alongside a dollop of whipped cream or a drizzle of caramel sauce for an unforgettable dessert experience.

Mashed Potato and Cheese Quesadillas

Lusciously creamy mashed potatoes meet the gooey delight of melted cheese in this innovative twist on the classic quesadilla, offering a comforting yet sophisticated flavor profile that’s sure to impress.

Ingredients

• 2 cups Yukon Gold potatoes, peeled and cubed
• 1/4 cup unsalted butter, softened
• 1/4 cup heavy cream
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 cup sharp cheddar cheese, shredded
• 1/2 cup Monterey Jack cheese, shredded
• 4 large flour tortillas
• 2 tbsp clarified butter

Instructions

1. Place the cubed potatoes in a medium saucepan, cover with cold water, and bring to a boil over high heat. Reduce to a simmer and cook until tender, about 15 minutes.
2. Drain the potatoes and return them to the saucepan. Add the softened butter, heavy cream, sea salt, and black pepper. Mash until smooth and creamy. Tip: For extra creaminess, warm the cream before adding it to the potatoes.
3. Heat a large skillet over medium heat and brush with clarified butter. Place one tortilla in the skillet, spread half of the mashed potatoes evenly over the tortilla, then sprinkle with half of the cheddar and Monterey Jack cheeses. Top with another tortilla.
4. Cook for 3-4 minutes on each side, or until the tortilla is golden brown and the cheese is melted. Tip: Press down gently with a spatula to ensure even browning and cheese melting.
5. Repeat with the remaining tortillas, mashed potatoes, and cheeses. Tip: Keep the cooked quesadillas warm in a 200°F oven while preparing the second one.
6. Cut each quesadilla into wedges and serve immediately. The contrast between the crispy exterior and the soft, cheesy interior is divine, especially when paired with a dollop of sour cream or a drizzle of hot sauce for an extra kick.

Remarkably versatile, these quesadillas can be customized with additions like caramelized onions or roasted garlic for an extra layer of flavor. The creamy potatoes and melted cheese create a harmonious blend that’s both comforting and elegantly satisfying.

Mashed Potato Chocolate Cake

Never has there been a more intriguing fusion of comfort and decadence than in this Mashed Potato Chocolate Cake, where the humble spud meets the luxurious depth of cocoa, creating a dessert that’s as unexpected as it is delightful.

Ingredients

• 1 cup mashed potatoes, cooled
• 1 1/2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder, sifted
• 1/2 cup clarified butter, melted
• 3 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp sea salt
• 1/2 cup whole milk

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
2. In a large mixing bowl, whisk together the cooled mashed potatoes and granulated sugar until smooth and fully incorporated.
3. Add the sifted cocoa powder to the potato mixture, stirring until no dry spots remain.
4. Gradually blend in the melted clarified butter, followed by the lightly beaten eggs, ensuring each addition is fully mixed before proceeding.
5. Stir in the pure vanilla extract, baking powder, and sea salt, mixing just until combined.
6. Alternately add the whole milk to the batter in two additions, mixing until the batter is smooth and homogenous.
7. Pour the batter into the prepared cake pan, smoothing the top with a spatula for an even bake.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Yielded is a cake with a remarkably moist crumb and a rich chocolate flavor, subtly nuanced by the earthy undertones of potato. Serve each slice with a dollop of whipped cream and a sprinkle of cocoa powder for an elegant presentation.

Conclusion

Feasting on these 18 creative recipes ensures your leftover mashed potatoes never go to waste! From cozy casseroles to crispy pancakes, there’s something for every taste. We’d love to hear which dish became your favorite—drop a comment below. Loved this roundup? Share the delicious inspiration with fellow home cooks by pinning this article on Pinterest. Happy cooking!

Bella Bacinos