Refrigerator Potatoes (Mashed)

Planning ahead for mashed refrigerator potatoes

The cool thing about this mashed potato recipe is that it can be made several days ahead and kept in the refrigerator. You can make an extra amount of mashed potatoes earlier in the week, keep some separate from your finished product for your meal, and then use them to assemble this dish.  Or, if you happen to have more potatoes left-over than you’d planned, this recipe works well.

When you’re working on the remainder of the meal, you can pop these into the oven. They will be ready by the time you’re done setting the table and completing meal preparation.

You’ll need 6-8 potatoes, sour cream, cream cheese, salt and pepper, garlic and onion, and butter.

I’ve often substituted Greek Yogurt for the sour cream and my family (including those who don’t like yogurt) is none the wiser.

The nitty-gritty of refrigerator potatoes

Peel, chunk and cook the potatoes. Drain the water and then beat until potatoes are mashed.  You can add a little bit of milk if you’d like, or wait until you add the other ingredients. After the potatoes are mashed, add your other ingredients. You can add milk if they are too thick.

Top with pats of butter. Put potatoes in a casserole dish and cover. Refrigerate potato dish up to seven days.

Finally

To serve these refrigerator potatoes, bake at 350 for 45-55 minutes if potatoes are cold.  If the potatoes are lukewarm, bake for 30 minutes or until heated through. You can take the potatoes out of the refrigerator several hours before to help them acclimate to room temperature.

Refrigerator Mashed Potatoes

my windowsill

These potatoes are a gourmet dish. The nice part is that all the work is done days ahead of the occasion.

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course potatoes

Cuisine American

Servings 8

Ingredients

  

• 6 cups mashed potatoes
• 8 oz. cream cheese
• ½ cup melted margarine
• 1 tsp. salt
• ½ tsp. garlic salt
• 1 cup sour cream or Greek Yogurt
• ¼ cup finely chopped onion OR ¼ tsp. onion powder

Instructions

 

• Peel and chunk potatoes.
• Cook until tender.
• Drain water, then mash potatoes
• Add other ingredients and mix well.
• If potatoes are stiff, add a little milk.
• Pour into greased 2-quart casserole dish.
• Put dabs of butter on top and cover.
• Refrigerate until ready to use
• Bake at 350 for 45-55 minutes if the potatoes are cold.
• If the potatoes are still warm, just put into oven until they are heated through.

*This recipe is a re-post from five years ago.