Leftover Mashed Potatoes Recipe with Parmesan and Panko
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My favorite leftover mashed potatoes recipe is this Parmesan and panko bake. The mash is creamy and a little tangy, and there’s a crispy topping you’re going to love. You only need the leftover mashed potatoes and three other ingredients to make it.
The first time I made it, I had a mix of white and sweet potato mash left over. Regular mashed potatoes work too. You can make a small dish from a few spoonfuls or use up a whole bowl left over from Thanksgiving or Christmas.
Leftover Mashed Potatoes at a Glance
Cook time: About 20 minutes.
Yield: Varies with how much mash you have.
Main ingredients: Mashed potatoes, sour cream, Parmesan and panko.
Cooking method: Baked at 400°F (200°C).
Storage: Refrigerate and use within 3 to 4 days of first cooking the potatoes.
Why You’ll Love It
- Toasty and tangy: The mash tastes a little tangy, and the browned Parmesan is salty and nutty.
- Scales to what you have: Bake a small portion in a ramekin or use a larger dish for a family-sized batch.
- No peeling or boiling: The potatoes are already cooked, and there’s no extra sauce to make.
Leftover Mashed Potatoes Recipe Ingredients
The complete ingredients list is in the recipe card below.
- Leftover mashed potatoes: Start with refrigerated mash. If it’s very firm, I like to break up any large lumps with a spoon.
- Sour cream: I used plain sour cream. How much you need depends on how stiff the cold potatoes are.
- Parmesan: You can either shave your own flakes from a block or buy pre-shaved Parmesan.
- Panko breadcrumbs: Look for plain panko. The flakes are coarser than regular dry breadcrumbs.
How to Make Baked Leftover Mashed Potatoes
The full instructions are in the recipe card below.
- Mix: Stir a little sour cream into the cold mash until it spreads easily.
- Assemble: Spread the mash in an ovenproof dish. Add the Parmesan flakes and then a light layer of panko.
- Bake: Bake at 400°F (200°C) for about 20 minutes, until the topping is golden and the center reaches 165°F (74°C).
Tips for a Crisp Topping
- Choose the dish to fit the mash: Spread the potatoes in an even layer. A deep layer of cold mash can take longer to heat in the middle.
- Watch the color: If the crumbs are already golden but the center isn’t hot yet, lay a piece of foil loosely over the dish and finish baking.
Serving Suggestions
- With chicken: Add green beans and spoon a little of the chicken’s pan juices over the potatoes at the table. It’s also tasty paired with chicken fritters.
- With leftover turkey: Serve with warm gravy and cranberry sauce for an easy dinner after Thanksgiving or Christmas.
- With pork steaks: The crisp Parmesan topping goes well with the creamy sauce in my pork steaks in mustard sauce.
Handy Equipment
- Ovenproof baking dish for baking the potatoes in an even layer.
- Mixing bowl to combine the potatoes and sour cream.
- Wooden spoon for breaking up lumps in the cold mash.
- Instant-read thermometer for checking the mashed potatoes are hot in the middle.
- Aluminum foil in case the topping browns before the potatoes are hot.
How to Store
- Refrigerate: Cover and refrigerate leftovers. Eat within 3 to 4 days of when the potatoes were first cooked.
Freeze: Freeze the leftover mash in an airtight container. Thaw in the refrigerator, then add the sour cream, Parmesan and panko just before baking. - Reheat: Warm in the oven until the potatoes reach 165°F (74°C) throughout.
Leftover Mashed Potatoes FAQs
Yes. Use sweet potato mash on its own or mix it with white potato mash. Taste it first if it was originally seasoned with sugar or cinnamon.
Plain dry breadcrumbs work. They’re finer than panko, so a light layer is enough. You could also sprinkle on some crispy French-fried onions.
Yes. Use gluten-free panko and check the labels on your other ingredients, including any seasoning already in the potatoes.
Yes. Mix the mash and sour cream earlier the same day, then cover and refrigerate it. Add the Parmesan and panko just before baking so the crumbs stay dry.
Leftover Mashed Potatoes Recipe with Parmesan and Panko
Ingredients
- Leftover mashed potatoes, chilled
- Sour cream, enough to loosen the potatoes
- Fresh Parmesan flakes, enough for a light layer
- Plain panko breadcrumbs, enough for a light layer
Equipment
- Ovenproof baking dish
- Mixing bowl
- Spoon
- Instant-read thermometer
Method
- Preheat the oven to 400°F (200°C).
- Break up any large lumps in the potatoes. Stir in a little sour cream at a time until the mash is easy to spread.
- Spread the potatoes in an even layer in an ovenproof baking dish.
- Sprinkle the Parmesan flakes over the potatoes and add the panko on top.
- Bake for about 20 minutes, until the topping is golden and the potatoes reach 165°F (74°C) throughout.
Other Recipes to Try
- A layer of mash tops a ground lamb mixture in my British shepherd’s pie.
- Potato pierogi have a potato and cheese filling, and the dough has mashed potatoes in it.
- The filling in spinach potato knishes features mashed russets, spinach and onions.
- Try my spicy potato cakes for a pan-fried side.
- You can roast potatoes with turmeric and paprika to make spicy roast potatoes.
