Next time you have leftover boiled potatoes, you must try this leftover boiled potato casserole! With all the classic flavors of baked potatoes, this dish is creamy, cheesy and so quick and easy to make.
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
Video
Notes
Ingredient notes & substitutions
Chives can be swapped for finely chopped*green onions / spring onions
Butter can be salted or unsalted
Boiled potatoes can be cold leftovers or newly boiled. You can also use leftover mashed potatoes!
Salt & pepper: taste test and adjust the amount to your liking
Shredded cheese: use a kind that melts well. I used a tex-mex cheese mix
Bacon can be added. 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.
Tips & tricks
Taste test before baking and adjust the amount of salt and pepper if needed
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