The best way to use up leftover mashed potatoes

Have a serving of mashed potatoes in the fridge? They can make a smooth and creamy potato soup in just 10 minutes.

Smashed herbed potatoes

Photo, Angus Fergusson.

There seem to be two perspectives on leftovers. You either love them, or you hate them. I fall somewhere in the middle. I can enjoy leftovers, but only if I make something entirely new with the ingredients.

After Sunday dinners at our house, we often end up with leftover mashed potatoes. Aside from eating a bowl of mashed potatoes with butter (which I know many would enjoy), I like to whip up a bowl of creamy potato soup, just for me. Here’s the recipe:

Creamy potato soup (for one)
Prep 5 min
Total 10 min

Ingredients

  • 1 cup mashed potatoes
  • 1 1/2 cups chicken stock
  • 2 tbsp whipping cream
  • salt and pepper to taste
  • pinch of paprika
  • 2 tbsp grated cheddar (optional)

Instructions

  • HEAT potatoes in medium saucepan over medium heat until warmed through. Add stock 1/2 cup at a time, stirring until smooth before each addition. Bring to a boil. Add cream and remove from heat. Season with salt and pepper to taste (it depends on how much was in the potatoes you started with). Put into a bowl and garnish with a sprinkle of paprika and grated cheddar.

Note: If your soup is a little lumpy (blame the cook!) you can either push the soup through a sieve or give it a quick blitz with a hand blender. If your mashed potatoes have some fancy ingredients in them like horseradish or onions, the soup still works really well — it just has a little extra flavour.

Need a great recipe for mashed potatoes? Give some of these a try:

Make-ahead mashed potatoes
Creamy mashed potatoes
Dreamy creamy potato mash

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