Leftover Mashed Potato Rolls - Num's the Word
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Leftover Mashed Potato Rolls

Leftover Mashed Potato Rolls are a sweet and delicious way to use up any flavor of leftover mashed potatoes.  Our #1 favorite way to use up leftovers!

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Leftover Mashed Potato Rolls
Leftover Mashed Potato Rolls
Leftover Mashed Potato Rolls
Leftover Mashed Potato Rolls

Never sure what to do with your leftover mashed potatoes?  How about these Leftover Mashed Potato Rolls.

I’ve made these so many times with a variety of mashed potato flavors and they turn out perfect every time.

The amazing thing is that no matter what flavor your mashed potatoes were, these Leftover Mashed Potato rolls turn out absolutely delicious.

Leftover Mashed Potato Rolls


It also doesn’t matter what you’ve put in your mashed potatoes.

Cream Cheese, Butter, garlic, herbs, broth, they turn out amazing.

I’m sure the term potato rolls isn’t a new concept.  In fact, it’s what I based this recipe on.  One of my favorite potato roll recipe.


Leftover Mashed Potato Rolls


However, since I’m always recipe experimenting, I really wanted to see how they’d turnout with full blown leftover mashed potatoes.

The rolls are sweet, flavorful and work great for a roll or a bread.

The texture of these Leftover Mashed Potato Rolls is soft and not at all dense and hard.

And if I do say so myself, these taste so much better than those store bought Hawaiian Rolls.


Leftover Mashed Potato Rolls


Everyone raves about those store bought rolls.  But these Leftover Mashed Potato Rolls taste so much better.

And can you just imagine for a moment, how good these will taste with a slice of leftover ham or turkey inside, dipped in gravy?

Or as a side dish to your next Sunday meal?

Since Thanksgiving, I’ve made these rolls several times.


Leftover Mashed Potato Rolls


I just can’t get enough. They are so sweet and I suspect would even work well (though I’ve not tested the theory yet, as a cinnamon roll too – since the dough is sweet.

Anyway, there are so many things you can do with this dough.  The best part though is that it’s a great way to use up your leftover mashed potatoes.

Re-purpose them into a completely different flavor and side dish!


Yield: Approximately 21 Rolls

Leftover Mashed Potato Bread and Rolls

Prep Time 20 minutes
Cook Time 25 minutes
Inactive Time 2 hours
Total Time 2 hours 45 minutes


  • 1 cups leftover mashed potatoes (any flavor), hot, cold or luke warm all work!
  • 1/2 cup + 2 Tablespoons hot milk
  • 1 Tablespoons yeast
  • 1/4 cup warm water
  • 2 Tablespoons + 1/2 cup sugar
  • 2 large eggs
  • 1 1/4 teaspoons salt
  • 1/2 cup salted butter, melted
  • 4 1/4 cups flour


In a mixer with a dough hook, blend mashed potatoes and milk.
Let cool to a warm but not hot temperature.
Add yeast, water and 2 Tablespoons of sugar. Mix well and cover with a dish towel. Let mixture sit for 5 - 10 minutes, allowing yeast to poof and activate.
Add eggs, 1/2 cup sugar, salt, and melted butter. Blend well.
Add flour 1/2 cup at a time until all flour has been mixed in or until dough no longer sticks to the sides of bowl.
Coat a large bowl with cooking spray. Add dough and then spray top of dough with cooking spray. Cover with a dish towel and let sit for 1 hour in a draft free spot or until mixture is doubled in size.
After mixture has doubled, take all your anger out on it and punch it a few times.
Prepare a 9x13 casserole dish and a 9x9 casserole dish for rolls by spraying them generously with cooking spray.
Grab approximately 3 Tablespoons of dough and slowly pull ends down and under the dough creating a ball. Place this in the greased casserole dish. You should be able to get 3 across and 4 down, making 12 in the 9x13 pan and 3 across and 3 down in the 9x9 pan, making 9 in the small pan.
Cover prepared dough with a dish towel and let rise again for another hour.
Preheat oven to 350*F
Bake rolls for 25 minutes UNCOVERED or until tops of rolls are golden.
Remove from oven and rub butter on top of rolls.
Serve immediately.




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16 thoughts on “Leftover Mashed Potato Rolls

    • Hi Michelle! I’ve never tried them without the eggs. You certainly can try but I’d go with an egg substitute like flax seed if you are avoiding the eggs. If you do try it without eggs or egg substitute let me know how they turn out as I’m sure others would love to hear about your experience!

  1. OMG! These came out so soft, flavorful, and delicious! They were easy to make and I was using a hand mixer. I was concerned about my yeast but it all came together. I will be making these again the next time I have leftover mashed potatoes!

  2. I recently made these rolls, they turned out fantastic! I reduced butter to 1/4 cup since the mashed potatoes already had butter in them from dinner. It didn’t effect the texture or taste. I’ll definitely be making more rolls for Thanksgiving 🙂

  3. This morning l made another batch of potato rolls, this recipe NEVER disappoints. I keep reminding my hubby rolls are for tomorrow’s Thanksgiving dinner ?

    • Your husband sounds like us! It’s dangerous to make these in advance. They are too tempting to eat (especially when hot out of the oven!). So glad to hear you love these as much as we do! You’ve made my day with your comment! Thank you!

  4. Hi I made these last night and they were great!!! I actually had enough dough for 18 rolls not 12. the other 6 I stuffed with cinnamon and brown sugar and we at them for breakfast. My question is could you make the rolls ahead of time and freeze? My husband thinks we should have them on thanksgiving and I certainly won’t have time or space to make them on that day so I was thinking of freezing and popping in the freezer similar to prepared rolls from the grocery, what do you think?

    • Joyce you are on the right track! These CAN be frozen! I’m hoping to get a post up in a few weeks about it! Just make the dough as directed, place in balls, and on a cookie sheet. Freeze for 6 hours or overnight and then pop them off the cookie tray and into a freezer bag. When ready to bake, place in a greased casserole dish or prepared cookie sheet, cover with a dish towel (like a flour sack towel) and allow to thaw and rise for several hours (just like Rhodes). When risen, remove towel and bake as directed! We’ve been doing this for a while now and I love having the option to bake a lot or a few when ever we want them! Thank you for your comment!

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