Refrigerator Mashed Potatoes

I love mashed potatoes. Really, who doesn’t? And, in my humble opinion, these are the best mashed potatoes that I have ever eaten! These potatoes are incredibly smooth and the cream cheese adds a delicious richness to them.

Not only that, but my favorite part of these potatoes is that you make them ahead of time and reheat them for dinner. It’s true! Normally when you reheat mashed potatoes, they get grainy. Not so with these potatoes. These mashed potatoes reheat marvelously, eliminating the need to stand over the mixer mashing potatoes as the family gathers for Thanksgiving dinner. In fact, these potatoes are now one of my annual contributions to the Whirrett family Thanksgiving and Christmas dinners.

My Mom got this recipe from her sister-in-law, Ann. We have eaten Aunt Ann’s potatoes for many holiday dinners, and they are absolute perfect every single time. This really is the best mashed potato recipe you will ever try.

Ingredients:

5 pounds potatoes
6 ounces cream cheese
1 cup sour cream
2 teaspoon onion salt
1/4 teaspoon pepper
1 teaspoon salt
2 tablespoons butter

Directions:

Peel and cube potatoes. Boil in salted watered under tender. Drain. Mash potatoes until smooth (no lumps) in mixer. Add remaining ingredients and mix until light and fluffy. Cool. Cover and store in refrigerator. May be used anytime within 2 weeks. Also, may be stored in the freezer further use.

When ready to use, dot the top of the potatoes with butter. Bake at 350 degrees for 30 minutes or until heated through.

This recipe makes 8 cups of potatoes, or 12 servings, depending on many mashed potatoes you eat!

Additional Notes:

One of the other things to note about the diversity of this recipe is that these potatoes are delicious reheated in the slow cooker.

For Thanksgiving and Christmas, when I am at church in the morning, I make the mashed potatoes a day or two before and put them right in my slow cooker. I keep them in the refrigerator until the morning I need them. Then, I put them in the slow cooker on low for 4 hours to reheat. Now, you have mashed potatoes that are made ahead of time – and don’t tie up the oven either! Brilliant, isn’t it?

Refrigerator Mashed Potatoes

This creamy mashed potato recipe makes perfect mashed potatoes every time. You can make these mashed potatoes ahead of time and store in the refrigerator (or freezer) until you are ready to serve.

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Ingredients

• 5 pounds potatoes 
• 6 ounces cream cheese
• 1 cup sour cream
• 2 teaspoon onion salt
• 1/4 teaspoon pepper
• 1 teaspoon salt
• 2 tablespoons butter

Instructions

• Peel and cube potatoes. Boil in salted watered under tender. Drain.
• Mash potatoes until smooth (no lumps) in mixer.
• Add remaining ingredients and mix until light and fluffy.
• Cool. Cover and store in refrigerator. May be used anytime within 2 weeks. Potatoes may also be stored in the freezer until ready to use.
• When ready to use, dot the top of the potatoes with butter. Bake at 350 degrees for 30 minutes or until heated through.
• You may also heat the potatoes by cooking in a slow cooker on low for 4 hours or until warmed through.

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