Leftover Mashed Potato Puff Casserole
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Thanksgiving is my favorite food holiday of the year. I like that it’s all about being thankful and getting together with friends and family. There’s no gift giving or stressing over anything except the food. Since I love food it isn’t really a stress for me.
However, one thing I notice is that there are always plenty of leftovers on Thanksgiving. While I don’t mind having a turkey sandwich with gravy for lunch the next day I have trouble using up all of the leftovers we always have. That’s why I’ve started putting together a list of meals to make out of the leftovers.
This week Sunday Supper is sharing a bunch of leftover recipes! I can’t wait to see them all and add to my already growing list. I’m sharing a recipe for leftover mashed potatoes. Even when it’s not a holiday I tend to make more mashed potatoes then I need.
My recipe this week is for Leftover Mashed Potato Puff Casserole. I made a version of these a year or two ago after Thanksgiving but made them in individual servings. While they were really good and I liked the individual size it’s so much easier making it in a casserole dish.
Basically all you need to do is take the leftover mashed potatoes and mix them up with eggs, cheese, sour cream, and spices. It’s a great way to re-purpose potatoes because you probably already have all the ingredients in your house. Plus you can add whatever cheese and whatever spices you want to tailor it to your own likes.
The casserole simply bakes in an oven and then when it comes out it’s great with a little bit of sour cream and chives. I like it because the ends and top get crispy while the middle puffs up and tastes light and fluffy. So if you have extra mashed potatoes make sure to try them in this awesome casserole!
- 3 c. mashed potatoes
- 1 egg
- 1/3 c. sour cream
- 3 T. Parmesan cheese
- 1/2 c. cheddar cheese, shredded
- 2 garlic cloves, minced
- 1 t. paprika
- 2 T. chives, minced
- Preheat the oven to 400 degrees. Spray a 7 x 11 baking dish (or 9 x 9 baking dish) with cooking spray. Set aside.
- In a large bowl combine the mashed potatoes, egg, sour cream, Parmesan, cheddar cheese, and garlic cloves. Mix well and put in the prepared pan. Sprinkle with paprika.
- Bake for 30 minutes.
- Turn the oven to broil and broil for 2-3 minutes or until the top is golden brown.
- Remove from oven and sprinkle with fresh chives. Serve with sour cream.
Yum, I love every ingredient in that list so I know I’ll love the result.
Individual minis or in one big casserole dish, this is a fantastic way to use mashed potatoes =) Garlic always adds an interesting note to blander potatoes, too. Thanks for the recipe =)
Thanks! I think the garlic gives it a little more pizzazz too!
I have a yummy puff potato casserole, but it’s made with (gasp) instant potatoes! I’ll definitely try yours!!
Sounds so moist and delicious!