What to Do With Leftover Mashed Potatoes: 5 Easy Ideas • Everyday Cheapskate

Leftover mashed potatoes have a sneaky habit of going from “I’ll use those tomorrow” to “How long has that been in there?” before you know it. Before you warm them up one more time, give them a new job. Crispy potato cakes. A casserole. Doughnuts (yes, really). Or a spot in the freezer for later.

Leftovers and I have a complicated relationship.

I cannot stand the thought of throwing perfectly good food in the trash, so into the refrigerator it goes. Covered. Labeled if I’m feeling particularly accomplished. Then it sits there, waiting for me to forget about it.

A few days later, that good food looks a lot less good, and tossing it gets easier. Funny how that works.

Here’s what I’ve learned: leftovers need a job. And mashed potatoes have plenty of options.

What can you make with leftover mashed potatoes?

Cold mashed potatoes can become crispy potato cakes, the topping for a whole different dinner, a creamy casserole layer and, believe it or not, even doughnuts.

Of course, you can always warm them up and add gravy. Nothing wrong with that. But if nobody is particularly excited about Mashed Potatoes: The Sequel, here are some better options.

First, how long are leftover mashed potatoes good for?

Before we get clever, let’s make sure those potatoes are still fit for company.

The USDA says refrigerated leftovers should be eaten within three to four days, and they should go into the refrigerator within two hours of cooking. Reheat them to 165°F.

If you know you’re not going to use your mashed potatoes within that window, freeze them instead.

Now for the fun part.

1. Make crispy mashed potato cakes

This may be my favorite reason to make too many mashed potatoes in the first place.

Cold mashed potatoes are already halfway there. Stir in an egg and enough flour or breadcrumbs to hold things together. Shape patties, then cook them in a lightly oiled skillet until they’re browned on both sides.

But don’t stop there. Chopped onion? Absolutely. Shredded cheese? Of course. Bits of leftover ham, corned beef or cooked bacon? Now we’re talking. I’ve even stirred in flaked leftover fish.

Serve your potato cakes with eggs for breakfast, alongside a salad for lunch or as a side dish with dinner. Nobody needs to know they’re eating leftovers.

Why are my potato cakes falling apart?

Because not all mashed potatoes are alike.

Some are thick enough to stand at attention. Others are loaded with milk, cream and butter, and are much softer.

Start with cold mashed potatoes and add your binder gradually. You want a mixture firm enough that you can shape it into a patty without it slumping into a puddle in your hand. Too soft? Add more flour or breadcrumbs.

And don’t rush the flip. Let the first side develop a good crust before you turn it over.

MORE: Make-Ahead Mashed Potatoes and Gravy Recipe

2. Use them to top another dinner

Have a cup or two of mashed potatoes but not enough to feed the family again? Perfect.

Use them as the topping for individual shepherd’s pies or little pot pies. Spoon leftover beef stew, pot roast with vegetables, chicken and gravy or another savory filling into oven-safe ramekins. Spread the potatoes on top and bake until the filling is bubbly and the potatoes start to brown.

Suddenly two containers of leftovers have become an entirely new meal. That’s the kind of math I like.

3. Put them to work in a casserole

Mashed potatoes and casseroles were practically made for each other. The potatoes can become the starchy part of the meal, a creamy layer or that glorious browned topping everybody tries to scoop first.

Start with ingredients that already make sense together. Leftover chicken plus vegetables and gravy, topped with mashed potatoes. Ham, broccoli and cheese with a potato layer. Ground beef, corn and mashed potatoes. You get the idea.

And this is where leftovers can really start earning their keep. A cup of chicken isn’t enough for dinner. Neither is a handful of vegetables or that lonely container of mashed potatoes. Put them together properly, and suddenly they are.

If staring into the refrigerator and figuring out what goes with what isn’t your particular gift, use my 5-Step Casserole Formula. It shows you how to build a casserole from the protein, vegetables, starches and other odds and ends you already have, without hunting down a recipe or making a special trip to the store.

One caution: mashed potatoes are already cooked, so don’t simply swap them cup-for-cup for the uncooked rice, noodles or pasta called for in the basic formula. Use them as a ready-made layer or topping instead.

And yes, restraint is still required. Just because three things need to be used up doesn’t mean they belong in the same casserole.

MORE: Master the Basic Casserole Recipe: A Foolproof 5-Step Formula

4. Yes, mashed potatoes can become doughnuts

I know. I had the same reaction.

But potato doughnuts are very much a thing. The starch in the potato helps hold moisture, giving old-fashioned cake doughnuts a tender interior. And you don’t need a mountain of leftovers to make them.

King Arthur Baking has a tested Mashed Potato Doughnuts recipe that uses just 3/4 cup of mashed potatoes and makes about two dozen doughnuts, plus the holes. They’re old-fashioned cake doughnuts flavored with nutmeg, fried until golden and finished with plain or cinnamon sugar.

This is one for fairly plain leftover mashed potatoes. If last night’s batch is loaded with roasted garlic, cheddar and chives, let’s allow those potatoes to fulfill their destiny as potato cakes.

But plain mashed potatoes left from Thanksgiving, Christmas or Sunday dinner? Absolutely.

Rather than improvise the proportions, follow King Arthur Baking’s Mashed Potato Doughnuts recipe.

5. Freeze them before you’re sick of them

Sometimes the best plan for leftovers is not eating them again tomorrow. If you’ve already had mashed potatoes twice this week, give yourself a break. Freeze them.

And do it early. Don’t wait until Day Four, when you’ve finally admitted nobody is going to eat those potatoes. Get them into the freezer while they’re still fresh.

Creamy mashed potatoes tend to freeze best

Mashed potatoes made with a good amount of fat from butter, cream, sour cream or cream cheese tend to hold their texture better through freezing and reheating. Very lean mashed potatoes can come back a little watery or grainy.

Freeze the amount you’ll actually use

Spoon cooled or chilled potatoes into freezer-safe containers, or use freezer bags and press out as much air as you reasonably can. Flattening the bags makes them easier to stack and helps the potatoes freeze and thaw more evenly.

You can also freeze individual scoops on a lined baking sheet until firm, then transfer them to a freezer bag. Now you can pull out one or two servings instead of defrosting the entire batch.

The USDA says frozen leftovers can be kept for three to four months for best quality. Mashed potatoes are one of those foods where quality matters, though. The longer they sit, the more likely you’ll notice changes in flavor and texture.

How to bring frozen mashed potatoes back to life

Thaw them overnight in the refrigerator, then reheat gently on the stovetop, in the microwave or covered in the oven.

If they look a little watery or grainy at first, don’t panic. Give them a good stir as they heat. A little butter, cream, sour cream or cream cheese can help bring back that creamy texture.

And remember: reheated leftovers should reach 165°F.

The trick isn’t saving leftovers

For years I figured I was being frugal because I couldn’t bear to throw good food away. Into the refrigerator it went.

But moving food from the serving bowl to a storage container doesn’t save a dime if it lands in the trash four days later.

What works better is deciding what a leftover is for before I put it away. Those potatoes are Tuesday’s potato cakes. Tomorrow night’s shepherd’s pie topping. Or they’re headed straight for the freezer, because we’ve had enough mashed potatoes for one week, thank you very much.

Give your leftovers a job. They’re much more likely to get one done.

Question: What do leftover mashed potatoes become at your house? Tell me in the comments below.

Making good use of what you’ve already paid for is one of my favorite ways to save money. That’s the kind of practical help I share every day in the Everyday Cheapskate newsletter… smart ways to stretch what you have, waste less and keep more of your money for the things that matter. Subscribe here and I’ll send it straight to your inbox, free.

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Marci says:

October 16, 2026 at 8:39 pm

I also add leftover mashed potatoes to my potato salad…they add creamy texture that is much desired! Also, I put them potato soup so I don’t have to smash up the potatoes for a creamy soup. The mashed potatoes do it for me. No one knows!

nancy j says:

October 16, 2026 at 5:45 pm

For as long as I can remember, leftover mash potatoes have become potato salad at my mother’s house!
she adds salad pickles, some mustard and poppy seed dressing, along with whatever else… maybe chopped hard boiled eggs, chopped carrots…other salad things as desired! …refrigerate and enjoy!

Got Leftover Mashed Potatoes? Try These 5 Smart Ideas

What can you make with leftover mashed potatoes?

First, how long are leftover mashed potatoes good for?