Have you ever been stuck with way too many leftovers?
I found myself stuck with 10 pounds of mashed potatoes a few weeks ago. That’s right, it was in March, not the day after Thanksgiving.
How in the world did this happen? You may be asking the computer screen right now.
Lucky for you, your computer screen understands you and is going to answer that question 🙂
My family was planning a get together with another family for St. Patrick’s Day. I was in charge of the potatoes, Being the smart gal I am, I made my mashed potatoes the day before our St. Patty’s Day celebration. Honestly, it was because I had 2 sporting events and a birthday party BEFORE the dinner, so I knew there would be zero time to whip up a big batch of potatoes the day of.
Before I placed the big batch of potatoes in the fridge, I took a picture and texted it to my friend, joking that we may not have enough potatoes to feed the 10 of us–remember I made 10 pounds! I did NOT like the text I received back: Just got a call from the school, have to go pick up J (her son) who was throwing up.
Well, crud. I felt badly for my friend her family, but I was SERIOUSLY bummed that our plans had to be canceled.
And then I looked at the giant vat of potatoes. What in the WORLD was I going to do with 10 pounds of mashed potatoes? Oh I would think about that tomorrow.
And lucky for you and for my family, I came up with the best way to use up those potatoes (in the middle of the night–tends to be when I am struck with inspiration–great for recipe development, not so great for my sleep!)
Oh, yeah! I went and created a carb lover’s dream come true, heck a pierogi lover’s dream come true.
This “lasagna” is filled with creamy mashed potatoes that have been smothered in sharp cheddar cheese, layered with just a few hearty noodles. And then to take it over the top, I topped it with BACON!!!
It was amazing!! I loved pieorgi’s growing up, but I KNOW I love this lasagna even more. Truly, the key to this dish is that I used very little pasta. If you think about a pierogi, the noodle is just a thin vessel for the creamy mashed potatoes. And you certainly want the potatoes to shine!
It was really a simple dish to prep. Start with layering leftover mashed potates with cooked noodles.
It is the absolute perfect way to use up leftover mashed potatoes–whether from the holidays or from a cancelled party! And truly, I would gladly whip up mashed potatoes any day of the week to have this for my dinner!
- butter, for greasing pan
- 6 cups leftover mashed potatoes (this was from about 5 pounds of potatoes)
- 3-4 cups shredded sharp cheddar cheese
- 6 lasgana noodles, boiled (I used whole wheat)
- 4 strips of bacon cooked and crumbled (optional)
- sour cream/Greek yogurt for serving
- Preheat oven to 350 degrees.
- Generously butter a 9x13 pan. Spread 2 cups of mashed potatoes on the bottom pan. Sprinkle with 1 cup of cheese. Place 3 noodles over the layer of cheese. Repear layers. For the final layer, spread the remaining potatoes over the last layer of noodles. Sprinkle with the remaining cheese (use anywhere from 1-2 cups on this final layer), bacon (if using) and then cover with foil.
- Bake for 40 minutes and then remove foil. Bake for another 20 minutes, until cheese is browned.
- Allow to cool before slicing.
- Serve as is, or with caramelized onions and a dollop of Greek yogurt or sour cream.