Refrigerator Mashed Potatoes
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.
(Recipe updated with new photos on 3/30/23.)
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 degree oven for 20-30 minutes. The melted butter will form little yellow pools over the potatoes. So wonderfully delicious!
More Potato Side Dishes
- Easy Company Potatoes
- Microwaved Scalloped Potatoes
- Pan Fried Country Potatoes
- Steamed Potatoes with Parsley
Ingredients for Refrigerator Mashed Potatoes
(See the full recipe at the bottom of this post.)
- red or Yukon Gold potatoes
- cream cheese, room temperature
- sour cream
- onion salt
- kosher salt
- freshly ground black pepper
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.
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 Use
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.
OR allow the potatoes to cool and dot them with squares of butter. Then cover and place in refrigerator for later use.
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.
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 degrees and cook until heated through, about 20-30 minutes.
My family requests Refrigerator Mashed Potatoes often. They go well with Slow-Cooker Holiday Ham, roasted chicken, Sunday Meatloaf, or Beef and Noodles or Chicken and Noodles.
See more Potato Recipes Here. Browse Side Dishes Here.
Refrigerator Mashed Potatoes
- 5 pounds Red or Yukon potatoes diced and unpeeled
- 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
- 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 degrees until heated through, about 20-30 minutes. Serves 8-10.