26 WAYS TO USE LEFTOVER MASHED POTATOES
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a potato dish in 30 minutes or less!
Nutrition Facts :
LEFTOVER MASHED POTATO CUPS
Loaded Mashed Potato Cups are a cheesy, potato-y solution for those leftover potatoes from your holiday feast.
Provided by Laura Fuentes
Categories Appetizer
Time 23m
Number Of Ingredients 7
Steps:
- 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 remaining 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.
Nutrition Facts : ServingSize 4 bites, Calories 322 calories, Sugar 2g, Sodium 304mg, Fat 22g, SaturatedFat 11g, Carbohydrate 19g, Fiber 2.2g, Protein 12g, Cholesterol 143mg
MASHED POTATO CUPS
Loaded Mashed Potato Cups are the best way to use leftover mashed potatoes. Mixed with cheese, eggs and a few other ingredients, you load them into a muffin tin and poof, you've got finger food mashed potatoes!
Provided by Jessica Formicola
Categories Side Dish
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Lightly coat a muffin tin with cooking spray.
- In a large mixing bowl, blend together 2 cups mashed potatoes, eggs, 3/4 cup cheddar cheese, scallions, crumbled bacon, fine sea salt and white pepper.
- Spoon into muffin tins. Bake for 20 minutes. Remove, evenly top Mashed Potato Cups with remaining 1/4 cup cheddar cheese. Return to oven for 2-3 minutes or until cheese has melted.
- Remove and serve immediately. Mashed Potato Cups should pop out of muffin tins easily with a fork.
- If you've tried this recipe, come back and tell us how it was!
Nutrition Facts : Calories 122 kcal, Carbohydrate 8 g, Protein 5 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 43 mg, Sodium 188 mg, ServingSize 1 serving
MASHED POTATO CUPS
This recipe makes a tasty side dish that's a nice alternative to the standard potatoes or rice. -Jill Hancock, Nashua, New Hampshire
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 pans (6 servings each).
Number Of Ingredients 7
Steps:
- In a large bowl, add milk, butter, salt, pepper and 1-1/3 cups cheese to mashed potatoes. Grease two 6-portion muffin pans; divide potato mixture between pans. Sprinkle with remaining cheese; top with parsley., Cover and freeze one pan for up to 3 months. Bake the remaining pan, uncovered, at 350° for 15-20 minutes or until heated through and cheese is melted., To use frozen potato cups: Thaw in the refrigerator. Bake as directed.
Nutrition Facts : Fat 8 g fat (5 g saturated fat), Cholesterol 24 mg cholesterol, Sodium 345 mg sodium, Carbohydrate 16 g carbohydrate, Fiber 3 g fiber, Protein 5 g protein.
THE FIX FOR LEFTOVER MASHED POTATOES
This is a tasty way to fix leftover mashed potatoes so they don't feel like leftovers. Sometimes I make too many potatoes on purpose, so I can make this up and refrigerate it for later in the week.
Provided by _Pixie_
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F.
- Mix the potatoes, green onions, onion powder, black pepper and sour cream.
- Spread mixture evenly in a greased baking dish and sprinkle with bacon and grated cheese.
- Bake approximately 20 minutes until mixture is hot and cheese melted.
LEFTOVER MASHED POTATO BALLS
Something to do with leftover mashed potatoes. From The Victory Binding of the American Women's Cook Book, Wartime Edition
Provided by CoffeeMom
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix cold mashed potato with the beaten egg yolk.
- Mix in salt and pepper to taste.
- Shape mixture into 1 inch balls.
- Place the balls in a greased baking dish.
- Make a depression on the top of each, putting a little bit of butter in each depression.
- You do not have to use the whole stick of butter.
- Brown in a 400°F oven for 15 to 20 minutes.
Nutrition Facts : Calories 302.9, Fat 24.6, SaturatedFat 15.2, Cholesterol 110.3, Sodium 482.4, Carbohydrate 18.6, Fiber 1.6, Sugar 1.6, Protein 2.9
LEFTOVER MASHED POTATO SOUP
Great way to use up leftover mashed potatoes. Perfect for a light lunch or serving with sandwiches. Enjoy!
Provided by PalatablePastime
Categories Pork
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Cook bacon, and set aside to crumble.
- In a large saucepan, cook onion in butter or dripping until softened.
- Add chopped mushrooms and cook until tender and onion is golden.
- Add chicken broth, salt, pepper, and paprika, stirring to mix.
- Blend in mashed potatoes, stirring until lumps are gone.
- Bring soup to a boil, then lower heat and add cheddar cheese, stirring until it is melted and smooth.
- Mix in scallions, crumbled bacon, sour cream, and cream/half and half, stirring to heated through but not boiling.
CHEESY LEFTOVER MASHED POTATO CUPS RECIPE - (4.3/5)
Provided by lorik
Number Of Ingredients 8
Steps:
- Heat the oven to 400°F and lightly grease the cups of a mini-muffin tin. Whisk together the mashed potatoes, the eggs, 3/4 cup of cheese, the chives, and ham. Season, if necessary, with salt and pepper. The seasoning will depend on how seasoned your mashed potatoes were to begin with. Mound a spoonful of the mixture in each muffin cup. Sprinkle the tops with the remaining 1/4 cup of grated cheese. Bake for 20 minutes, or until the potato cups are set, browned on top, and hot through. Let cool for about 5 minutes in the pan, then use a spoon or knife to gently release them from the pan. Serve immediately with dollops of sour cream, if desired. Make-Ahead Notes: You can bake these and refrigerate for up to 3 days. To reheat and re-crisp: arrange the puffs on a baking sheet and bake at 400°F for about 15 minutes (depending on size). I assume these also freeze well, but I haven't experimented with this yet myself. If I froze them, I would thaw overnight in the refrigerator then follow the reheating instructions above. More Flavoring Ideas for Mashed Potato Puffs: Loaded Baked Potato: Cheddar cheese, cooked bacon, chopped green onions, served with sour cream and chives Curried Potato Puffs: 1 teaspoon curry powder (or to taste), chopped red onion, chopped jalapeño pepper, served with yogurt and cucumber. Goat Cheese & Spinach: Fine chopped spinach, minced garlic, crumbled goat cheese. Italian-Inspired: Finely chopped sun-dried tomatoes, chopped basil, finely chopped shallots, served with a smear of tomato sauce.
BAKED EGG IN A MASHED POTATO CUP
I always have leftover mashed potatoes at holiday time, and I was looking for a way to use them for leftover lunches. I wanted self-contained, quick, comforting, and a bit fun. Mmmmmm.
Provided by HopeJohnJP
Categories Lunch/Snacks
Time 12m
Yield 1 baked potato egg cup, 1 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven or toaster oven to 400°.
- Spoon mashed potatoes into a small pyrex custard cup. If the potatoes are refrigerated, microwave the container until the potatoes are hot and malleable, about a minute.
- Using the back of the spoon, make a well in the center of the hot potatoes and crack the egg into it.
- Sprinkle cheese over the egg and potatoes.
- Bake for 10 minutes or until egg is set to your liking.
- Season with salt and pepper and enjoy!
Nutrition Facts : Calories 201.8, Fat 8.2, SaturatedFat 3.6, Cholesterol 196.9, Sodium 541, Carbohydrate 19.2, Fiber 1.6, Sugar 1.9, Protein 12.1
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17 CLEVER USES FOR LEFTOVER MASHED POTATOES - ALLRECIPES
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Author Mary Claire LagrouePublished Aug 31, 2020Estimated Reading Time 4 mins
- Potato Soup. Thin those mashed potatoes with broth and milk and you've got potato soup. Set out a bar of chives, shredded cheese, bacon, and sour cream and let your family customize their bowls.
- Shepherd's Pie VI. Serve veggies, meat, and leftover mashed potatoes in a one-dish meal. Don't eat meat? Here's a comforting plant-based version.
- Loaded Mashed Potato Cakes. You can't go wrong with a combo like bacon, mashed potatoes, and cheese. Mix them together and drop them into a hot frying pan; serve these golden patties as a meal or a side for grilled meats.
- Mashed Potato Quesadilla. Leftover mashed potatoes take on a Tex-Mex twist when sandwiched between flour tortillas. Top them with salsa, sour cream, and cheese for a super-speedy dinner.
- Tender Potato Biscuits. Fluffy, leftover mashed potatoes add moisture to these delicate potato biscuits. Use a gentle hand when mixing so the biscuits aren't tough.
- Potato Candy from Ohio. Potato candy with peanut butter filling? That's right. Credit goes to the Pennsylvania Dutch for inventing this popular Depression-era confection.
- Potato Waffles. These savory waffles are a fun use for leftover mashed potatoes. Top them with sour cream and serve them alongside grilled fish or chicken.
- Chocolate Covered Peppermint Patties. Would you believe you can make those iconic, chocolate-covered minty candies with leftover mashed potatoes?
- Pierogi (Polish Dumplings) These beloved Polish dumplings traditionally feature potato filling. You can make the filling the night before you stuff the pierogis.
- Norwegian Potato Lefsa. Employ leftover mashed potatoes in this Norwegian flatbread, which you can serve with butter and cinnamon-sugar or, for the hardcore, lutefisk (aka dried whitefish).
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