There’s No Better Way To Eat Mashed Potatoes Than This

These are great to use up leftover mashed potatoes, but I am guilty of making a fresh batch just so that I can put these together. My daughter will request them once and a while not only for an after school snack, but if she knows she has friends coming over to hang out or have a study session. They always are a huge crowd pleaser. They are nice and filling too so I don’t have to worry about the kids cleaning out my kitchen! Check out what they are saying about this recipe over at Spend with Pennies:

“Be warned, once you make these once, you will have to make them again!”

I had no idea what I was getting myself into the first time I made these. I’m not mad that I did though!



1¼ lbs. potatoes

3 tablespoons buttermilk (or milk)

⅛ cup Daisy sour cream


Left over mashed potatoes


⅛ teaspoon garlic powder

1½ tablespoons butter

½ tablespoon sliced chives (or green onions)

3 pieces of bacon cooked crisp and chopped or 2 tablespoons bacon bits

⅓ cup Kraft shredded cheddar cheese

10¾” cubes of cheddar cheese

1 roll of Pillsbury biscuit dough (10 biscuits)

salt and pepper to taste



Preheat oven to 350 degrees.

Mashed Potatoes

Wash potatoes and poke with a fork a few times. Bake potatoes in oven 1 hour or microwave until soft. Allow to cool slighty. Slice each potato in ½ length wise.

Scoop out the pulp and mash potatoes, buttermilk, sour cream, butter, garlic powder, salt and pepper until smooth. Stir in chives, bacon and shredded cheddar cheese. Let cool completely.


Wrap 1½ tablespoons of mashed potatoes around each cube of cheese. Roll each biscuit with a rolling pin until big enough to enclose the potato ball. Be sure to seal each biscuit completely to hold the cheese in.

Place seam side down on parchment lined baking pan. Bake 15-20 minutes or until heated through and cheese is melted.




Quick Tip: You can use instant mashed potatoes to save time.

Thanks again to Spend with Pennies for this super simple and really yummy recipe.


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