Mixed with cheese, bacon, butter and salty, delicious potato chips, stuffed in a wonton wrapper and baked until golden brown and crispy — these Mashed Potato Dumplings are ridiculously easy to make and dangerously addictive. Like, eat-the-whole-pan-before-you-even-realize-it addictive.
Guys, you’re going to want these even if you don’t happen to have leftover mashed potatoes. They are that good. My husband and I wordlessly devoured an entire batch of these. In not a lot of time. An embarrassingly small amount of time, actually.
Because bacon, guys. And cheese. And tangy buttermilk with crispy, salty potato chips. All the good stuff. Everything you need for a ridiculously delicious snack or party appetizer. Did I mention butter? Butter. All the goodness.
If you’re looking for an awesome mashed potato base to start with, try my Creamy Garlic Mashed Potatoes or go all-out with Sous Vide Mashed Potatoes — either one makes the perfect base for this recipe.
Why This Recipe Works
These crispy little pockets of potato bliss check all the boxes:
- Easy: You’re literally wrapping up leftovers. It doesn’t get simpler than that.
- Crispy + creamy: The crunchy baked wonton exterior gives way to a cheesy, buttery, bacon-studded center.
- Crowd-pleasing: Whether it’s game day, date night, or just “I have leftovers” day — these always disappear fast.
- Customizable: No bacon? Add ham. No cheese? Use whatever’s in your fridge. These dumplings are forgiving and delicious no matter what.
And totally don't be intimidated by the thought of making dumplings. It's not hard. Especially if you use this handy dandy wonton maker - I would be nothing without this. However, if you are at all coordinated, these are easy to make even without the wonton maker.
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What Is My Take on Leftover Mashed Potato Dumplings
This is my kind of comfort food magic — turning something as humble as leftover mashed potatoes into a party-worthy snack that people go nuts for. It’s cozy, crispy, creamy perfection, wrapped in a tiny golden parcel that practically screams eat me now.
I like to think of these as a mashup (pun totally intended) between pierogies, potato croquettes, and wontons — only easier and faster. You can serve them as appetizers, side dishes, or the main event with a dipping sauce like sour cream, ranch, or even a tangy chipotle aioli.
Make It a Meal
These Leftover Mashed Potato Dumplings play well with just about everything. Serve them as an appetizer with cocktails, or make them the star of the show by pairing them with a fresh, crisp salad.
Try them alongside Sous Vide Steak or Instant Pot Short Ribs for the ultimate comfort dinner. Trust me — they’ll steal the spotlight.
Easy Side Dishes
Keep the good vibes going with these easy, flavor-packed sides:
- Jaiba Ceviche – A light, citrusy seafood dish that adds a bright contrast to the richness of the dumplings.
- Pineapple, Black Bean Salsa – Sweet, spicy, and full of texture, this salsa brings a tropical freshness to your plate.
If you’re like me and just love these as a snack, these mashed potato dumplings are incredible on their own, but also totally next-level when dipped in these amazing sauces:
- Argentinian Chimichurri – might seem odd, but trust me… it works! 🌶️
- Homemade Gravy (if you’ve got some leftover from Thanksgiving, this is perfect!)
- Cranberry Chutney – sweet, tangy, and so festive
- Cajun Remoulade Sauce – spicy, creamy, and full of flavor
Step By Step Instructions
Step1: Preheat the oven to 375 degrees.
Step2: Combine all ingredients (except 1 tbsp. melted butter and wonton wrappers) in a bowl and mix to combine.
Step3a: Place a wonton wrapper on a flat surface and place 1 tbsp. of the potato mixture in the center. Place wonton on a parchment paper lined baking sheet.
Step3b: Wet the edges with water and place in the wonton press. If you don't have a wonton press, just seal the edges securely with your fingers.
Step3c: Use the press to seal the edges of the wonton wrapper.
Step3d: Make sure all the edges are sealed properly. Use the prong edge of a fork to press down and ensure the edges are sealed if you are using your hands.
Step4a: Continue until all potato mixture has been used. Brush the tops with the remaining (1 tbsp.) melted butter.
Step4b: Bake in the oven for 15-20 minutes, or until the dumplings are golden brown.
All that's left to eat and enjoy!
Expert Tips
- Wet the edges of the wonton wrapper with water or egg white to get a good seal. If they’re too dry, they’ll pop open during baking.
- Use a fork to crimp the edges if sealing by hand or get this handy dandy wonton maker — extra insurance against leaks!
- Keep an eye on them as they bake — the edges can go from golden to burnt fast.
Common Questions
If the edges aren’t wet enough, they won’t seal properly. Use water or egg whites to help them stick.
Absolutely! You can prep and fill the wontons, then store them (covered) on a baking sheet in the fridge overnight. When ready to bake, brush with butter and pop them in the oven.
Storing Instructions
You can freeze uncooked mashed potato dumplings for later! Follow the same prep steps, but skip the butter and baking for now. Freeze them on a baking sheet for about 3 hours, then transfer to a freezer bag. Store up to 3 months.
When you’re ready to enjoy, brush with melted butter and bake straight from frozen — just add 5–10 extra minutes to the cook time.
So next time you’ve got a bowl of leftover mashed potatoes staring you down, skip the reheating and make these Leftover Mashed Potato Dumplings instead. Crispy, cheesy, bacon-y goodness wrapped up in a crunchy little package — they’re comfort food perfection and guaranteed to disappear fast.
How to Use Thanksgiving Leftovers
- Crispy Stuffing Balls;
- Turkey and Dumplings Soup (with stuffing dumplings);
- Turkey Pot Pie;
- Instant Pot Turkey Chili;
- Thanksgiving Leftover Quesadilla from The Cookie Rookie;
- Bechamel Lasagna with Turkey.
Did you make these leftover mashed potato dumplings? Rate the recipe and leave me a comment to let me know how it turned out!
Recipe
Leftover Mashed Potato Dumplings
Ingredients
- 2 cups mashed potatoes
- 5 slices bacon, cooked and crumbled
- 1 cup cheddar cheese
- ¼ cup buttermilk
- 2 tablespoon butter, softened or melted, plus 1 tbsp. melted
- 2 tablespoon scallions, minced
- ½ cup potato chips, smashed
- ¼ teaspoon black pepper
- Salt to taste
- Wonton wrappers (30-40 wrappers)
Instructions
- Preheat the oven to 375 degrees.
- Combine all ingredients (except 1 tbsp. melted butter and wonton wrappers) in a bowl and mix to combine.
- Place a wonton wrapper on a flat surface and place 1 tbsp. of the potato mixture in the center. Wet the edges with water and place in the wonton press. If you don't have a wonton press, just seal the edges securely with your fingers. Place wonton on a parchment paper lined baking sheet. (see post above for step by step photos)
- Continue until all potato mixture has been used. Brush the tops with the melted tbsp. of butter. Place in the oven for 15-20 minutes, or until the wontons are golden brown.
Expert Tips:
- Be sure to wet the edges of the wonton wrapper with either water or egg white to seal the edges. If the edges are not properly sealed, the filling will leak out when baking.
- If you're sealing with your fingers, go over the edges with a fork to make sure they are sealed well.
- Check on the dumplings periodically to ensure the edges are not burning.
- To freeze: before brushing with butter place them on a baking sheet directly in the freezer for 3 hours. Once frozen, place them in a freezer bag and store for up to 3 months. Brush them with butter and bake them straight from frozen, adding an additional 5-10 minutes to the cook time.
- To make ahead: make the wonton filling and stuff the wontons. Store on a flat baking sheet, covered, in the fridge overnight. Brush with butter and bake according to the recipe instructions.
Alena says
That wonton sealer is amazing! I love how clear the instructions are, and would love to make this! Such a lovely contrast between the creaminess of the mashed potatoes and the crispness of the wontons!
Danielle says
The wonton sealer is the best!
Aline says
Omg yes!! What a fun and delicious idea!! We still have leftover mash, so this is perfect for me this week - thanks!
Danielle says
Hope you get to try it Aline!
Loreto and Nicoletta says
What a delicious idea when we have leftover mashed potatoes! Using store bought wonton wrappers and that wonton press is genius! Will make these soon!
Danielle says
Thanks!
Elaine says
The sealer you've got is amazing! Such a great and easy way to make the perfect shape. In fact, it is something I am really excited to try, too, as I have been using a different tool when making wontons. Fabulous photos, too! 🙂
Danielle says
I am definitely in love with my sealer - makes it so easy.
Tammy says
Oooh this is a delicious idea! These wontons wouldn't last long in my house...perfect appetizer idea for the holidays too!
Danielle says
They definitely don't last long in my house either!