I’ll never forget that blustery November afternoon when I found myself staring at a big bowl of leftover mashed potatoes (and not nearly enough bread cubes for my usual stuffing). I swear, in that moment—cardigan on, stovetop still warm from gravy—I had a lightbulb flash: “What if I turn these potatoes into stuffing?” And just like that, my kitchen was filled with the cozy scent of onions, sage, and thyme, and I felt like I’d reinvented Thanksgiving in the best possible way.
This mashed potato stuffing is the love child of classic bread stuffing and creamy spuds—and honestly, it’s a little bit magical. It’s vegetarian-friendly (hello, meatless menu!), ridiculously comforting, and doesn’t require you to stand over a loaf of bread cubing for hours. Even if you’re not hosting a holiday feast, it’s a stellar side dish for any weeknight dinner when you want something warm and craveable without fuss.
Why You’ll Love This
- Ready in under an hour—seriously, no all-day prep marathons.
- Gives your leftover mashed potatoes a second life (waste not, want not!).
- Vegetarian side that even the biggest carnivores at the table will devour.
- Perfect balance of pillowy-soft interior and golden, crisp edges.
- Herb-forward flavor thanks to sage, thyme, and fresh parsley.
- Make-ahead friendly: assemble a day in advance, then bake before dinner.
- Easy to customize for gluten-free, dairy-free, or extra veggie lovers.
- Totally cozy and comforting—your new family favorite, right here.
Ingredient Notes
- Mashed potatoes (2 cups): Ideal from the day before—room temperature is key so your stuffing doesn’t get gummy. Yukon Golds give a buttery, silky vibe; russets add fluffiness.
- Butter or olive oil (1 Tbsp): I lean on Kerrygold for that extra-rich kick, but avocado oil or light olive oil works if you’re watching calories.
- Yellow onion (1 small): Finely chopped so it blends right in. Swap with a mild leek if you want something gentler on the palate.
- Celery (2 stalks): Dice small for crunch—nothing like that fresh celery snap to cut through the creaminess.
- Garlic (2 cloves): Minced. If you’re a roasted-garlic fan, go ahead and toss in a clove or two of those sweet, jammy morsels.
- Sage & thyme: 1 tsp dried each (or 1 Tbsp fresh). If you have herbes de Provence on hand, use it—hello, fancy twist!
- Salt & pepper: Start with ½ tsp kosher salt and ½ tsp black pepper, then taste and adjust. Potatoes love seasoning.
- Vegetable broth (¼ cup): Adds moisture so the mix holds together without being gluey. You can swap chicken broth if you’re not strictly vegetarian.
- Parsley (¼ cup): Fresh, chopped flat-leaf parsley for a pop of green and brightness.
- Bread cubes (½ cup, optional): Whole-wheat or gluten-free—these give an extra chewy texture if you miss the classic stuffing feel. Skip ’em if you want totally grain-free.
- Pro tip: If you want a touch of tang and extra creaminess, stir in 2 Tbsp Greek yogurt or sour cream along with the potatoes.
Step-by-Step Directions
Ready to get cozy in the kitchen? Let’s do this—grab your skillet and a big bowl, and we’ll have dinner on the table before you know it.
- Preheat the oven to 350°F. Grease a 9×9-inch baking dish with butter or nonstick spray—let it hang out while you prep your veggies.
- In a medium skillet over medium heat, melt the butter (or warm the oil) until it shimmers. Toss in the chopped onion and celery. Sauté for 5–7 minutes, stirring now and then, until everything softens and the edges start to catch a little golden brown (don’t skip this part!).
- Add the garlic, dried sage, thyme, salt, and pepper. Stir for about 30 seconds to 1 minute—your kitchen will smell like autumn in no time.
- Transfer the sautéed veggies and herbs to a large mixing bowl. Add the room-temperature mashed potatoes, chopped parsley, and bread cubes (if using). Gently fold with a spatula—your goal is a uniform mix with a few lumps for texture, not baby-food–smooth.
- Pour in the veggie broth a little at a time, folding after each splash, until the mixture holds its shape. If it seems too wet, toss in an extra handful of bread cubes; too dry? A quick drizzle more of broth (or a splash of milk) will do the trick.
- Scrape the mixture into your prepared baking dish, smoothing the top with the back of a spoon. For those dreamy crisp edges, press lightly around the perimeter—trust me, it makes a difference.
- Bake uncovered for 25–30 minutes, or until the top is lightly browned and you see bubbling around the sides. Halfway through baking, you can slide a spatula around the edges to pop any air pockets (just a little trick to keep everything even).
- When the timer dings, let the stuffing rest for 5–10 minutes in the dish. This helps it “set” so you can scoop out perfect squares (and so the flavors mingle even more).
Variations & Flavor Twists
- Cheesy Dream: Fold in ½ cup shredded sharp cheddar, Gruyère, or fontina before baking—because cheese makes everything better.
- Autumn Harvest: Stir in ½ cup roasted butternut squash or sweet potato cubes for a seasonal pop of color and sweetness.
- Spicy Heat: Add a pinch of red pepper flakes or a diced jalapeño when you sauté the onions—hello, unexpected kick!
- Protein Boost: Mix in ¼ cup cooked lentils, crumbled tempeh, or chopped smoked tofu for a more substantial, meat-free side.
- Herb Garden: Replace the parsley with fresh chopped rosemary and tarragon for a bright, herbal punch.
- Dairy-Free Delight: Swap butter for coconut oil and use non-dairy milk in your mashed potatoes—still rich, still dreamy.
Storage & Reheating Tips
- Fridge: Cover leftovers tightly and store in an airtight container for up to 4 days (if it survives that long!).
- Freezer: Freeze in a sealed dish or heavy-duty freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat in the Oven: Preheat to 325°F, cover with foil, and bake for 15–20 minutes (from chilled) until warmed through. For extra crispiness, remove the foil in the last 5 minutes.
- Quick Microwave Fix: Scoop into a microwave-safe bowl, cover loosely, and heat on medium in 1-minute bursts, stirring in between.
- Make-Ahead Hack: Assemble everything in your baking dish, cover tightly, and refrigerate for up to 24 hours. When you’re ready to bake, add about 5–10 extra minutes to your cook time.
And there you have it—creamy, herb-scented mashed potato stuffing that’s as cozy as your favorite sweater. If you give this a whirl, I’d love to know how those golden edges turned out or what twist you tried. Drop a comment below with your favorite variation (or any hilarious kitchen mishaps—I’m all ears!). Thanks for stopping by my little corner of the internet, and here’s to many warm, comforting meals ahead. Happy cooking, friend!
Mashed Potato Stuffing
Creamy, herbed mashed potato stuffing that swaps breadcrumbs for fluffy mashed potatoes, creating a vegetarian-friendly comfort food perfect for Thanksgiving or any festive gathering.
Ingredients
- 2 cups mashed potatoes about 4 medium russets, room temperature
- 1 tablespoon butter or olive oil Kerrygold for richness, or avocado oil for a healthy twist
- 1 small yellow onion finely chopped (swap leek for a milder taste)
- 2 celery stalks diced small fresh market celery adds crunch
- 2 cloves garlic minced (roasted garlic gives sweetness)
- 1 teaspoon dried sage or 1 tablespoon fresh, chopped
- 1 teaspoon dried thyme sub with herbes de Provence
- ½ teaspoon kosher salt adjust to taste
- ½ teaspoon freshly ground black pepper
- ¼ cup low-sodium vegetable broth more if mix feels dry
- ¼ cup fresh parsley chopped (flat-leaf preferred)
- ½ cup whole-wheat bread cubes optional for extra texture; use gluten-free cubes if needed
Instructions
- Preheat the oven to 350°F and grease a 9x9-inch baking dish with butter or nonstick spray.
- In a skillet over medium heat, sauté onion and celery in butter or oil until soft and sweet.
- Stir in garlic, sage, thyme, salt, and pepper. Cook until fragrant.
- Transfer sautéed vegetables to a bowl. Add mashed potatoes, parsley, and bread cubes. Fold gently until combined.
- Gradually add vegetable broth to moisten the mixture. Spread it in the baking dish and press lightly for crisp edges.
- Bake for 25-30 minutes until lightly browned. Rest for 5 minutes before serving.
Notes
For a cheesy twist, add sharp cheddar or Gruyère. Make it gluten-free by skipping bread cubes. Dairy-free option: use coconut oil and non-dairy milk. Add roasted butternut squash cubes for an autumn touch. Mix in cooked lentils or smoked tofu for a protein boost.
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