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Leftover mashed potatoes?? Make these Mashed Potato Filled Wontons for a fun treat! Mixed with cheese, bacon, butter and salty delicious potato chips, stuffed in a wonton wrapper and baked until golden brown and crispy, these are a perfect game time appetizer!
Guys, you’re going to want these even if you don’t happen to have leftover mashed potatoes. They are that good. The boyfriend and I wordlessly devoured an entire batch of these. In not a lot of time. An embarrassingly small amount of time actually.
And because I didn’t actually have any leftover mashed potatoes (ahem…I’m making these for YOU ahead of time…like September LOL) I used boxed potato spuds and they came out AMAZING.
Because bacon guys. And cheese. And tangy buttermilk with crispy, salty potato chips. All the stuff. Everything you need to make a delicious treat. Did I mention butter? Butter. All the goodness.
And totally don’t be intimidated by the thought of making wontons. 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. (affiliate link – I earn a small commission if you buy through the below link):
The Ingredients for Mashed Potato Filled Wontons
You will need 2 cups of mashed potatoes. Any kind will do, we don’t have to be picky here. If you don’t have any leftover mashed potatoes, seriously, just use the dried box potatoes. I know, blasphemy, but it’s ok. They work great and are very easy.
We use the buttermilk to give the filling just a touch of that tang – it’s so good guys. But if you don’t have buttermilk, you can just replace it with regular milk.
Most grocery stores carry wonton wrappers now – I usually find mine in the same place they keep the tofu. They are also very easy to find at most Asian markets.
Totally don’t forget the potato chips. They add that extra salty, greasy, crunchy deliciousness that we want. Yes, sometimes greasy is delicious.
How to Make Mashed Potato Filled Wontons
You’re going to laugh at how easy this is. Combine all ingredients (except 1 tbsp. melted butter and wonton wrappers) in a bowl. Preheat the oven to 375 degrees.
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.
Continue until all potato mixture has been used. Brush the tops with the remaining (1 tbsp.) melted butter.
Bake in the oven for 15-20 minutes, or until the wontons are golden brown.
Now it’s going to be hard, but these stuffed wontons need to cool for just a couple minutes. Patience. We definitely jumped the gun. Burned our tongues. But sometime you just CAN’T wait.
Personally, I love these baked wontons with a little homemade gravy. But you know what? They are also AMAZING just on their own.
Can you freeze uncooked filled wontons?
Totally! Just follow all the instructions above, but 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.
How to make baked wontons crispy
Brush the wontons with oil or butter and bake in a 375 degree oven for 15-20 minutes.
Tools used to make these baked wontons
Other super awesome game day recipes
Crispy Baked Vegetarian Empanadas
Spicy Guava Chicken Wings
Crispy Baked Cranberry Turkey Stuffing Balls
Chicken Pad Thai Baked Egg Rolls
Thai Satay Chicken Wings
Cranberry Glazed Thai Chicken Wings
Korean Beef Nachos with Kimchi Cheese Sauce
Korean Beef Egg Rolls
Did you make these mashed potato filled wontons? Rate the recipe and leave me a comment to let me know how it turned out!
Leftover Mashed Potato Dumplings
- 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.
- 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.
Did you make these baked wontons with mashed potato wonton filling? Follow me on Instagram, post a photo and tag @wenthere8this or #wenthere8this. I love to see what you’re making!