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This festive, no-oven mashed potato stuffing turns simple holiday potatoes into a creamy, herb-kissed comfort food side dish that’s both vegetarian and crowd-pleasing.
Full Recipe Introduction
Mashed potato stuffing feels like a warm hug on Thanksgiving morning—fluffy mashed potatoes meet savory herbs, sautéed veggies, and just a hint of cheese for extra comfort. Unlike traditional bread-based stuffing, this holiday recipe uses leftover or freshly whipped mashed potato as its base, so you’re cutting carbs without sacrificing that cozy stuffing vibe. You know what? Back in my grandmother’s kitchen, she’d always mash potatoes by hand while humming a tune, tossing in whatever herbs she had on hand. I’ve adapted her method to be a touch lighter and vegetarian-friendly—no turkey drippings required—yet still utterly comforting. According to a 2023 Holiday Cooking Survey, 82% of home cooks plan two or more potato sides for Thanksgiving, so this mashed potato stuffing slots right in as your starring side dish.
Why You’ll Love This Recipe
- No oven needed—just a skillet and stovetop magic.
- Ready in under 40 minutes, so you can multitask with gravy or pies.
- Totally vegetarian without skimping on flavor or richness.
- Uses leftover mashed potato, cutting food waste (and grocery bills!).
- Customizable herbs and cheese to suit your taste buds.
- Crispy edges meet creamy center—two textures in every bite.
- Gluten-free if you skip breadcrumbs or swap to gf panko.
- Yields six to eight hearty servings—perfect for family gatherings.
Ingredients
– 4 cups leftover mashed potatoes (about 3 large russet potatoes), chilled for easy handling
– 2 tablespoons olive oil (sub: melted butter or vegan butter)
– 1 cup finely diced onion (about 1 medium; yellow or sweet)
– 2 stalks celery, finely diced (for crunch and classic stuffing flavor)
– 2 cloves garlic, minced
– ½ teaspoon dried sage (or 1 tablespoon fresh chopped)
– ½ teaspoon dried thyme (or 1 tablespoon fresh leaves)
– 2 large eggs, lightly beaten (binds everything neatly)
– ½ cup breadcrumbs or panko (Bob’s Red Mill works great; omit for gluten-free)
– ¼ cup grated Parmesan cheese (optional, for depth; sub nutritional yeast for vegan)
– ¼ teaspoon freshly ground black pepper, plus more to taste
– ½ teaspoon fine sea salt (adjust based on how salty your potatoes already are)
– ¼ cup chopped fresh parsley (brightens flavor)
– ½ cup vegetable or chicken broth, warmed (helps moisten without sogginess)
Tip: if your mashed potato stuffing feels too dry, splash in extra broth—add it slowly until the mixture holds together.
Directions
- Heat the skillet
Warm 2 tablespoons olive oil over medium heat in a 10–12-inch nonstick skillet. When it glistens, you’re ready for veggies. - Sauté the base
Toss in diced onion and celery; cook 4–5 minutes until translucent and lightly golden. Season with a pinch of salt, which helps draw out moisture. - Add garlic and herbs
Stir in minced garlic, sage, and thyme; sauté just 30 seconds—watch that garlic doesn’t brown too much. You want fragrance, not bitterness. - Mix in potatoes and binding agents
Reduce heat to low. Add mashed potatoes, beaten eggs, breadcrumbs, and Parmesan. Gently fold until everything looks evenly combined—avoid overmixing, or potatoes get gummy. - Season
Sprinkle in black pepper and taste a small bite (use a clean spoon!). Adjust salt or herbs if you fancy a bolder note. - Moisten
Gradually pour in warmed broth, stirring as you go. Stop when mixture holds its shape in the pan without being soupy. - Press and crisp
Use the back of a spatula to press the potato mixture evenly across the skillet. Cook over medium-low heat for 6–8 minutes until the underside is golden and crisp—peek by sliding a thin metal spatula under a corner. - Flip or divide
You can flip the entire mass like a giant “pancake,” or slice it into six wedges and turn each piece carefully. Cook another 3–4 minutes until the second side is crisp. - Rest and garnish
Transfer mashed potato stuffing to a serving dish; let rest for 3 minutes so slices firm up. Scatter fresh parsley on top. - Serve warm
Dish up your vegetarian side dish alongside roast turkey, gravy, or cranberry sauce—your Thanksgiving table just got cozier.
Servings & Timing
Yields: 6–8 generous side-dish portions
Prep Time: 15 minutes (including dicing)
Cook Time: 20 minutes
Total Time: 35 minutes
Variations
- Sweet Potato Swap: Replace russet with sweet potato mash plus a pinch of cinnamon.
- Mushroom Medley: Stir in ½ cup sautéed cremini for earthiness.
- Cheesy Twist: Fold ½ cup shredded sharp cheddar or Gruyère.
- Vegan Version: Omit egg, use flax “egg” (1 tbsp flax + 2 tbsp water), nutritional yeast for flavor.
- Spicy Kick: Mix in 1–2 sliced jalapeños or ½ teaspoon red pepper flakes.
- Sausage Addition: Brown ½ pound vegetarian sausage crumbles with the onions.
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze individual wedges in zip-top bags for up to 2 months—label date.
Reheat: Warm gently in a skillet over low heat or microwave at 50% power to keep edges crisp.
Make-ahead: Prepare through Step 6, cover tightly, refrigerate overnight, then crisp up fresh before serving.
Notes
• Chilled mashed potatoes tend to hold their shape better than piping-hot mash.
• If you prefer hyper-crispy edges, drizzle a bit more oil around the pan’s perimeter.
• Testing spoonful first helps balance seasoning—without that little taste test, you might over-salt.
• I’ve found that heavy-bottom skillets distribute heat more evenly than nonstick—less scorching.
• For extra greenery, stir chopped kale or spinach in with the celery.
FAQs
Q: Can I use fresh potatoes instead of leftovers?
A: Absolutely—boil and mash 3 large russets until smooth, chill briefly before mixing.
Q: Is this recipe truly vegetarian?
A: Yes—just use vegetable broth and skip the Parmesan or swap with nutritional yeast.
Q: What if my stuffing is too wet?
A: Stir in a bit more breadcrumbs or allow it to cook uncovered for a minute to evaporate moisture.
Q: Can I make these ahead and reheat later?
A: Sure! Prepare through Step 6, refrigerate, then crisp in the skillet when guests arrive.
Q: How do I prevent the potatoes from sticking?
A: Use enough oil and let the bottom form a crust before turning—patience pays off.
Q: Any low-salt tips?
A: Season lightly; add fresh lemon zest or a splash of vinegar for brightness without extra sodium.
Q: Can I double the recipe for a crowd?
A: Yes, but cook in two batches or use a large griddle to maintain crisp texture.
Q: What sides pair best with this dish?
A: Green bean casserole, roasted Brussels sprouts, or my vegan mushroom gravy (link) complement these flavors beautifully.
Conclusion
Mashed potato stuffing is the side dish you never knew you needed—creamy, herbaceous, and golden-crisp in every bite. Whether you’re feeding a vegetarian crowd or looking to reinvent your Thanksgiving spread, this recipe hits the sweet spot between comfort food and holiday flair. Give it a whirl, leave a comment down below with your favorite tweak, and don’t forget to browse my collection of festive side dish recipes for more inspiration!
Mashed Potato Stuffing
Ingredients
- 4 cups leftover mashed potatoes (about 3 large russet potatoes) chilled for easy handling
- 2 tablespoons olive oil sub: melted butter or vegan butter
- 1 cup finely diced onion (about 1 medium; yellow or sweet)
- 2 stalks celery, finely diced for crunch and classic stuffing flavor
- 2 cloves garlic, minced
- 1/2 teaspoon dried sage (or 1 tablespoon fresh chopped)
- 1/2 teaspoon dried thyme (or 1 tablespoon fresh leaves)
- 2 large eggs, lightly beaten (binds everything neatly)
- 1/2 cup breadcrumbs or panko (Bob’s Red Mill works great; omit for gluten-free)
- 1/4 cup grated Parmesan cheese (optional, for depth; sub nutritional yeast for vegan)
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 1/2 teaspoon fine sea salt (adjust based on how salty your potatoes already are)
- 1/4 cup chopped fresh parsley (brightens flavor)
- 1/2 cup vegetable or chicken broth, warmed (helps moisten without sogginess)
Instructions
- Warm 2 tablespoons olive oil over medium heat in a 10–12-inch nonstick skillet. When it glistens, you’re ready for veggies.
- Toss in diced onion and celery; cook 4–5 minutes until translucent and lightly golden. Season with a pinch of salt, which helps draw out moisture.
- Stir in minced garlic, sage, and thyme; sauté just 30 seconds.
- Reduce heat to low. Add mashed potatoes, beaten eggs, breadcrumbs, and Parmesan. Gently fold until everything looks evenly combined—avoid overmixing.
- Sprinkle in black pepper and taste a small bite. Adjust salt or herbs if needed.
- Gradually pour in warmed broth, stirring as you go. Stop when mixture holds its shape without being soupy.
- Use the back of a spatula to press the potato mixture evenly across the skillet. Cook over medium-low heat until the underside is golden and crisp.
- You can flip the entire mass like a giant “pancake,” or slice it into wedges and turn each piece carefully. Cook until the second side is crisp.
- Transfer mashed potato stuffing to a serving dish; let rest for a few minutes to firm up. Scatter fresh parsley on top.
- Enjoy your vegetarian side dish alongside other Thanksgiving favorites.
