5 Clever Ways to Cook With Leftover Mashed Potatoes

If you’re the designated cook for any holiday meal, mashed potatoes are your best friend. They can easily be made ahead of the big party and won’t lose a bit of their integrity when reheated. And while a warm bowl of creamy mashed potatoes with a shiny pat of butter on top is always a good idea, there are plenty of ways to repurpose those leftovers into entirely new dishes. Here are five nifty ways to cook with leftover mashed potatoes all winter long. 

Use them as a sandwich spread

Let’s start with the best way to repurpose any Thanksgiving leftovers: a sandwich. Who doesn’t want to experience the joy of turkey and all your favorite sides in a single bite? Smear some leftover mashed potatoes on the sandwich bread to add a velvety texture, then pile on more fillings like turkey, stuffing, and gravy.

Make them the star of a pie 

Before you groan at the thought of more pie, remember that not all pies are sweet. Savory pies like chicken pot pie or shepherd’s pie — typically made with ground meat and vegetables and topped with fluffy mashed potatoes — are a part of a rich tradition. Leftover mashed potatoes and sweet potatoes will work just as well as fresh ones for the topping. Even better, you can use leftover turkey meat and gravy as part of the filling. 

Make a soup

Soup season starts in fall and keeps us cozy through winter’s chill. It’s no wonder: Soups are a great way to use up odds and ends from your refrigerator and pantry while building flavor. This Creamy Mashed Potato Soup with Dashi from Top Chef finalist Shota Nakajima combines leftover mashed potatoes with stock and milk for extra richness, creating a hearty soup filled with deep umami flavor.

Turn them into pasta

If you’re looking for a unique way to transform your mashed potatoes that’s also a fun family project, look no further than homemade pasta. 2020 Food & Wine Best New Chef Tavel Bristol-Joseph fills his pillowy handmade agnolotti pasta with leftover mashed potatoes and ham for a salty bite and drops them in a broth made from leftover turkey bones. 

Fill spring rolls with them

2006 F&W Best New Chef David Chang repurposes mashed potatoes by deep-frying them in a spring roll–style wrap with leftover green beans and a touch of togarashi, a spicy, dried red chili pepper blend. You might already have everything you need on hand. These rolls don’t require wonton wrappers, but instead call for sliced white sandwich bread that’s rolled out and flattened to encase the pillowy mashed potato filling.