7 Brilliant Ways to Use Leftover Mashed Potatoes You’ll Crave Again

You made a mountain of mashed potatoes, and now your fridge is giving you the side-eye. Good news: those creamy leftovers are absolute gold. With a little love (and a skillet), you can turn them into crispy, cheesy, downright irresistible meals and snacks. We’re talking breakfasts that beat brunch lines, dinners that feel fancy without effort, and bites that disappear faster than you can say “one more.”

These seven recipes are easy, comforting, and wildly adaptable. Grab your mash, warm up a pan, and let’s make something wonderful out of yesterday’s potatoes.

1. Crispy Mashed Potato Pancakes With Herby Sour Cream

These are the ultimate transformation: golden edges, soft centers, and a herby tangy dip that makes them taste restaurant-level. They’re perfect for brunch, a snack, or a quick side for soup or salad. Plus, they reheat like a dream in the oven or air fryer.

Ingredients:

• 2 cups cold leftover mashed potatoes
• 1/2 cup shredded sharp cheddar
• 1/4 cup finely chopped scallions
• 1 large egg
• 1/3 cup all-purpose flour (plus extra as needed)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2–3 tablespoons neutral oil (for frying)
• For Herby Sour Cream: 1/2 cup sour cream, 1 tablespoon lemon juice, 1 tablespoon chopped dill, 1 tablespoon chopped chives, pinch of salt

Instructions:

1. Stir together the mashed potatoes, cheddar, scallions, egg, flour, garlic powder, salt, and pepper. If the mixture feels too sticky to shape, add a tablespoon or two more flour.
2. Divide into 8 patties, about 1/2 inch thick. Chill 10 minutes if they’re soft; it helps them fry neatly.
3. Heat oil in a large nonstick skillet over medium heat. Fry patties 3–4 minutes per side until deeply golden and crisp.
4. Whisk together the sour cream, lemon juice, dill, chives, and salt.

Serve hot with the herby sour cream and a squeeze of lemon. For a twist, swap cheddar for smoked gouda or add a pinch of smoked paprika. Leftovers? Re-crisp in a 375°F oven for 8–10 minutes—seriously, they bounce back beautifully.

2. Cheesy Mashed Potato Waffles (Brunch Hero)

Think waffle meets hash brown with a oozy cheese core—this is your brunch hero. The waffle iron gives you crispy ridges without babysitting a pan, and they’re sturdy enough to hold fried eggs or a drizzle of hot honey.

Ingredients:

• 2 cups leftover mashed potatoes
• 2 large eggs
• 1/2 cup shredded mozzarella or Monterey Jack
• 1/4 cup grated Parmesan
• 1/4 cup milk (or more as needed for scoopable batter)
• 1/3 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon kosher salt
• Butter or oil spray for the waffle iron

Instructions:

1. Preheat waffle iron to medium-high and lightly grease it.
2. In a bowl, whisk eggs and milk. Fold in mashed potatoes, cheeses, flour, baking powder, onion powder, and salt. The batter should be thick but spoonable; add a splash of milk if too stiff.
3. Spoon batter onto the iron (don’t overfill). Close and cook 4–6 minutes until deeply golden and crisp.
4. Repeat with remaining batter, keeping finished waffles warm in a 200°F oven.

Top with a fried egg and hot sauce, or go sweet-savory with maple syrup and crispy bacon. Add chopped jalapeños or crumbled cooked sausage to the batter for extra oomph. Pro tip: Resist the urge to peek—crisp magic happens when you let them cook undisturbed.

3. Potato Gnocchi You Can Make on a Weeknight

Homemade gnocchi from leftovers? Absolutely. Using pre-cooked potatoes makes tender, pillowy gnocchi without the fuss, and you can toss them with whatever sauce your heart desires—brown butter and sage, pesto, or a simple tomato sauce.

Ingredients:

• 2 cups cold leftover mashed potatoes (not overly creamy)
• 1 large egg, lightly beaten
• 1 to 1 1/2 cups all-purpose flour, plus more for dusting
• 1/2 teaspoon kosher salt
• 2 tablespoons butter (for finishing)
• Fresh sage leaves (optional)
• Grated Parmesan, to serve

Instructions:

1. Spread the mashed potatoes on a board. Sprinkle salt and 1 cup flour over the top. Drizzle on the egg.
2. Use a bench scraper or your hands to gently fold together, adding more flour as needed until you have a soft dough that isn’t sticky. Don’t overwork—it should feel just cohesive.
3. Divide dough into 4 pieces. Roll each into a 3/4-inch rope and cut into 1-inch pieces. If you’re feeling fancy, roll each piece over the back of a fork to create ridges.
4. Bring a large pot of salted water to a boil. Cook gnocchi in batches; they’re done when they float (about 2–3 minutes). Transfer to a skillet with melted butter and sage; sauté 1–2 minutes until lightly golden.

Serve with a shower of Parmesan. For a richer sauce, add a splash of pasta water to the butter and finish with a squeeze of lemon. If your mash was very creamy, start with less egg or more flour to balance moisture.

4. Mashed Potato Shepherd’s Pie Skillet (Weeknight Comfort)

This is cozy, satisfying, and uses your mash as the ultimate buttery blanket. You’ll build a savory beef-and-veg base on the stove, top with potatoes, and finish under the broiler until the peaks are golden. It’s weeknight comfort with minimal dishes.

Ingredients:

• 2 cups leftover mashed potatoes
• 1 tablespoon butter (for enriching potatoes, optional)
• 1 tablespoon olive oil
• 1 pound ground beef or lamb
• 1 small onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 1 cup beef or chicken broth
• 1 cup frozen peas
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• Salt and pepper, to taste

Instructions:

1. Preheat broiler. If your mashed potatoes are very thick, warm them slightly with 1 tablespoon butter to loosen.
2. Heat oil in an oven-safe skillet over medium. Brown the beef with onion and carrots, 6–8 minutes. Add garlic; cook 1 minute.
3. Stir in tomato paste and Worcestershire; cook 1 minute. Add broth and thyme; simmer 5 minutes until slightly thickened. Stir in peas. Season with salt and pepper.
4. Spoon the mashed potatoes over the meat in dollops, then spread and create peaks with a spoon. Broil 3–5 minutes until golden and bubbling around the edges.

Let it rest 5 minutes before serving. Add shredded cheddar under the potato layer for extra indulgence. Veggie swap: mushrooms and lentils instead of meat for a hearty vegetarian version.

5. Golden Potato Croquettes With Melty Centers

These fancy-looking bites are secretly simple: creamy inside, shatteringly crisp outside. Serve them at parties with a spicy dip, or alongside roasted chicken. They’re also a great make-ahead—freeze, then fry straight from frozen.

Ingredients:

• 2 cups cold leftover mashed potatoes
• 1/2 cup shredded Gruyère or mozzarella
• 2 tablespoons grated Parmesan
• 2 tablespoons chopped parsley
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups panko breadcrumbs
• Neutral oil for frying (about 2 inches deep)
• Optional dip: 1/2 cup mayo + 1 tablespoon Dijon + 1 teaspoon hot sauce + squeeze of lemon

Instructions:

1. Mix mashed potatoes with Gruyère, Parmesan, parsley, garlic powder, salt, and pepper. Chill 15 minutes to firm up.
2. Form into golf-ball-sized logs or ovals. Roll each in flour, dip in egg, then coat in panko.
3. Heat oil to 350°F in a deep pot. Fry croquettes in batches 2–3 minutes, turning, until golden. Drain on a rack and season with a pinch of salt.
4. Whisk the dip ingredients if using.

Serve hot with the dip or a marinara. For extra drama, tuck a tiny cube of mozzarella in the center before breading. Oven or air fryer? Yes—spritz with oil and bake at 425°F or air fry at 390°F until crisp and golden.

6. Loaded Mashed Potato Soup (Fast and Creamy)

Turn your leftovers into a silky, loaded-baked-potato situation in one pot. It’s quick, cozy, and ideal for using bits of bacon, cheese, and scallions you’ve got hanging around. Bread on the side is highly encouraged.

Ingredients:

• 3 cups leftover mashed potatoes
• 2 tablespoons butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 3 cups low-sodium chicken or vegetable broth
• 1 cup milk or half-and-half
• 1/2 teaspoon smoked paprika (optional)
• Salt and black pepper, to taste
• 1 cup shredded cheddar, divided
• 4 slices bacon, cooked and crumbled (optional)
• 2 scallions, thinly sliced
• Sour cream, for topping

Instructions:

1. Melt butter in a pot over medium heat. Cook onion until soft, 5 minutes. Add garlic; cook 30 seconds.
2. Whisk in broth until simmering. Add mashed potatoes and whisk until smooth. Stir in milk and smoked paprika; simmer 5–8 minutes to thicken. Season with salt and pepper.
3. Stir in half the cheddar until melted.

Ladle into bowls and top with remaining cheddar, bacon, scallions, and a dollop of sour cream. Want it lighter? Use extra broth and skip the cream. For a vegetable boost, stir in a handful of baby spinach or roasted broccoli florets right before serving.

7. Savory Potato Breakfast Casserole With Ham And Eggs

This is the “feed a crowd” breakfast that practically makes itself. It’s layered with fluffy potatoes, salty ham, and baked eggs on top—perfect for weekend mornings or meal prep. Bonus: it’s just as good cold as it is hot.

Ingredients:

• 3 cups leftover mashed potatoes
• 1/2 cup milk
• 1 cup diced cooked ham (or turkey sausage)
• 1/2 cup diced bell pepper
• 1/2 cup diced onion
• 1 cup shredded cheddar or pepper jack
• 6 large eggs
• 2 tablespoons chopped chives or parsley
• 1/2 teaspoon paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• Olive oil or butter for greasing

Instructions:

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish. Whisk milk into the mashed potatoes to loosen; spread evenly in the dish.
2. Scatter ham, bell pepper, onion, and half the cheese over the potatoes. Sprinkle paprika, salt, and pepper.
3. Make 6 shallow wells with a spoon. Crack an egg into each well. Sprinkle remaining cheese on top.
4. Bake 18–22 minutes, until whites are set and yolks are cooked to your liking. Garnish with chives or parsley.

Serve with hot sauce and a simple salad. Swap ham for sautéed mushrooms and spinach to go vegetarian. For extra decadence, drizzle with a little hollandaise or chipotle crema. Leftovers keep well and reheat beautifully for quick weekday breakfasts.

How To Handle Leftover Mashed Potatoes Like A Pro

– Chill leftovers within 2 hours and store in an airtight container.

– Use within 3–4 days, or freeze up to 2 months. Thaw in the fridge overnight.

– If your mash is very creamy or garlicky, taste and adjust salt before cooking—some recipes may need a little extra flour to balance moisture.

Flavor Boosters You Already Own

– Smoked paprika, chili crisp, or everything bagel seasoning

– Chopped herbs: dill, chives, thyme, parsley

– Cheeses: cheddar, Gruyère, feta, goat cheese

– Add-ins: cooked bacon, roasted garlic, caramelized onions, jalapeños

From crispy pancakes to pillowy gnocchi, these ideas prove leftover mashed potatoes are a gift, not a burden. Pick one, raid your fridge for add-ins, and have some fun. Your future self (and your taste buds) will absolutely thank you.