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Mashed Potato Stuffing

Mashed Potato Stuffing

This festive, no-oven mashed potato stuffing is a creamy, herb-kissed comfort food side dish that’s both vegetarian and crowd-pleasing.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Side Dish
Servings 6 servings

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.

Notes

Tip: if your mashed potato stuffing feels too dry, splash in extra broth—add it slowly until the mixture holds together.
Keyword Comfort Food, Holiday Recipe, Mashed Potato Stuffing, Vegetarian