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I enjoy making Refrigerator Mashed Potatoes for family gatherings or church potlucks. They are so easy to make and can be prepared a day ahead. I’ve been making this recipe for years and it’s still one of my family’s most requested potato recipe.
You may use red potatoes or Yukon Gold potatoes–which is what I probably prefer. But either one works well. When you’re ready to serve, simply dot butter over the potatoes and reheat in the microwave or 350°F oven for 20-30 minutes. The melted butter will form little yellow pools over the potatoes. So wonderfully delicious!
Ingredients for Refrigerator Mashed Potatoes
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Instructions for Making This Recipe
Gather your ingredients so that you have everything close at hand on the counter or table. Wash and cut out any eyes or black spots on the potatoes. You may peel the potatoes, if you desire. I usually keep the peels on to get the most vitamins from the dish as possible.
Cut into cubes and place in a medium saucepan.
When teaching kids knife skills, have them slice the potatoes with straight edges down on a cutting board to prevent them from accidently slipping.
Cover the potatoes in water, and bring to a boil. Reduce heat and cook until potatoes are tender. Using a colander, drain off the water and return potatoes to the saucepan.
Mash the potatoes with a potato masher. If you removed the potato peels, you could also use a potato ricer. Add in cream cheese, sour cream, onion salt, kosher salt, and freshly ground black pepper pepper. Mash until light and fluffy.
Serve potatoes freshly made or refrigerate for later.
Spoon into an oblong baking pan that has been covered with baking spray. At this point, you may dot the potatoes with butter and serve them warm.
Another option, which is perfect for when you have a big dinner to prepare and want to have some of it done ahead, is to allow the potatoes to cool and dot them with squares of butter. Then cover and place in refrigerator for later use, up to a week later.
The potatoes may be used anytime within one week. When ready to reheat, place in a microwave or in a cold oven set to 350°F and cook until heated through, about 20-30 minutes.
When reheating potatoes in an oven, be sure to place them in a cold oven, rather than a preheated oven, to protect the glass baking dish from cracking.
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Refrigerator Mashed Potatoes
(As an Amazon Associate, I earn from qualifying purchases.)
Ingredients
- 5 pounds Yukon or red potatoes (washed and diced)
- 6 oz cream cheese (room temperature)
- 1 cup sour cream
- 2 teaspoons onion salt
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 6 tablespoons butter
Instructions
- Gather your ingredients so that you have everything close at hand. Scrub potatoes and remove any black spots or eyes. Slice into chunks and place in a medium-sized saucepan.
- Cover potatoes with water and cook at a low boil until tender, being careful not to let the water spill over in the pan.
- Using a colander, drain the potatoes. Return the potatoes to the pan and mash until smooth. Add cream cheese, sour cream, onion salt, kosher salt, and freshly ground black pepper. Mash until light and fluffy.
- Spoon potatoes in an oblong baking pan that has been coated in cooking spray. Dot with butter and serve immediately.
- Or allow the potatoes to cool and dot with squares of butter. Then cover and place in refrigerator. May be used anytime within one week.
- When ready to serve, reheat in microwave or a cold oven set at 350℉ until heated through, about 20-30 minutes. Serves 8-10.
Notes
Nutrition
