Next time you have leftover boiled potatoes, you must try this casserole! With all the classic flavors of baked potatoes, this dish is creamy, cheesy and so quick and easy to make.
You’ll Always Want Leftover Potatoes From Now On
This dish is a fun twist on your regular potato sides, and I'm sure once you try it - you will be making it again, and again! And you'll even be making extra potatoes, just to make sure you have leftovers...
It's indulgence and comfort food at its finest, and it's impossible to just have one serving.
It's as perfect for a regular weeknight as it is for using up holiday leftovers. It's quick and all done in 35 minutes with just 5-10 minutes of prep.
And you know what? You don't have to wait for leftovers, you are totally allowed to boil potatoes just for this!
"Thank you for this recipe! I had leftover boiled potatoes and was trying to figure out how to mix it up to pair with meatloaf, this recipe brought plain mashed/smashed potatoes to another level! Plates cleaned!" -Beth
Just Your Regular Baked Potato Toppings
You can use leftover potatoes or freshly boiled. Or use leftover mashed potatoes!
You can use any shredded cheese that melts well. Either something like mozzarella or cheddar (or a mix!), or make a fancier version with a mix of mozzarella/cheddar and Gruyere or Parmesan. Or just use what you have! I used a pre-shredded Tex-Mex cheese mix for this version.
You can also add bacon. Either fry it crispy first and then mix in with the rest of the ingredients, or add raw and chopped on top of the cheese before baking.
Just Mash, Mix & Bake
1. Mash Those Potatoes
Start by placing boiled potatoes in a large bowl and mashing them to your desired consistency. I like to leave quite a bit of chunks. Then season and mix in sour cream and cream cheese.
2. Bake Until Golden
Mix in ⅔ of the shredded cheese, then transfer to a greased baking dish and top with the remaining cheese. Bake until golden and crispy on top, then top with something green!
Top Tips For Easy Success
- No need to peel the potatoes! They can be with or without skin. I prefer to leave the skin on.
- Taste test before baking. Adjust the amount of salt and pepper if needed. If you boiled your potatoes in very salty water to start, you can start with half the amount of salt and go from there.
How to Prep Ahead & What to Do with Leftovers
Storing: Store leftovers in the fridge in an airtight container for up to 4 days.
Freezing: I do not recommend freezing leftovers.
Prep Ahead: You can prep this up to 1 day in advance. Make the casserole but don't bake it. Store covered in the fridge, then bake 30-40 minutes until the top is crispy and browned.
Reheating in the oven: Reheat the entire casserole in the oven at 350°F (175°C) for 15-20 minutes until heated through. Tent with foil to avoid it burning.
Reheating in microwave: Reheat leftovers in the microwave in 30-second increments.
What to Serve With It
More Quick & Easy Potato Side
Looking for more quick & easy side dishes?
- Mashed Potatoes without Milk30 Minutes
- Greek Potatoes with Lemon & Feta Cheese50 Minutes
- Garlic Parmesan Smashed Potatoes40 Minutes
- Air Fryer Fingerling Potatoes25 Minutes
Recipe
Leftover Boiled Potato Casserole
Print RateIngredients
- 1.5 lb potatoes boiled, skin on or off; or mashed potatoes
- ¼ cup butter melted; salted or unsalted
- 1 teaspoon salt according to taste
- ½ teaspoon ground black pepper according to taste
- ½ cup cream cheese
- ¾ cup sour cream
- 1.5 cup shredded cheese divided; any kind that melts well
- 2 tablespoon chopped chives optional; or scallions/spring onions
Instructions
- Preheat oven to 400°F (200°C).
- Place boiled potatoes in a large bowl and mash with a potato masher or fork.1.5 lb potatoes
- Add melted butter, salt and pepper and mash until well combined.¼ cup butter, 1 teaspoon salt, ½ teaspoon ground black pepper
- Add cream cheese and sour cream and mix/mash until well mixed.½ cup cream cheese, ¾ cup sour cream
- Mix in ⅔ of the shredded cheese.1.5 cup shredded cheese
- Place potato mixture in an oven safe dish and top with the remaining cheese. Bake for 25-30 minutes at 400°F (200°C), until browned and crispy on top.1.5 cup shredded cheese
- Top with chopped chives before serving.2 tablespoon chopped chives
Equipment (may contain affiliate links)
- Potato masher or fork
- Measuring cups (metric or US)*
- Oven safe dish Round: 8 inches (20 cm) across, rectangular: 10 x 7 inches (25 x 18 cm)
- Large mixing bowl
Video
Notes
- Prep ahead up to 1 day in advance: Make the casserole but don't bake it. Store covered in the fridge, then bake 30-40 minutes until the top is crispy and browned.
- Store leftovers in the refrigerator in an air tight container for up to 4 days.
- Reheat leftovers in the microwave in 30 second increments.
- Reheat the entire casserole in the oven at 350°F (175°C) for 15-20 minutes until heated through. Tent with foil to avoid it burning.
Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
John N
ok, this was stupid good. made it last night for myself, having leftover for lunch as I write this. I used boiled red potatoes. Added in some leftover onion/italian sausage mixture. I may not eat anything else for like a week. SOOOOO good.
Salty Kisses Jewelry, Beth
Thank you for this recipe! I had leftover boiled potatoes and was trying to figure out how to mix it up to pair with meatloaf, this recipe brought plain mashed/smashed potatoes to another level! Plates cleaned!
Emmeline Kemperyd
Thank you for your review, Beth! And happy to hear you liked the recipe - I am obsessed with it! /Emmeline
Thomas
This was so easy and delicious! I made it for my mom and she loved it!
Thomas