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.
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
*Unless otherwise indicated, all butter on this recipe site is salted.