Sour Cream Refrigerator Mashed Potatoes recipe

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Ingredients

5 pounds potatoes, peeled and cubed
6 ounces cream cheese, softened
1 cup sour cream
1 tablespoon freeze-dried chives
salt and pepper to taste
⅛ teaspoon paprika
¼ cup butter

Nutrition Info

270.9 calories
carbohydrate: 35.3 g
cholesterol: 34.2 mg
fat: 13 g
fiber: 3.4 g
protein: 4.6 g
saturatedFat: 8.1 g
servingSize: -
sodium: 489.7 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place potatoes in a large pot and cover with water. Bring to a boil and generously salt water. Simmer until potatoes are tender, about 20 minutes. Drain well. Mash potatoes together with cream cheese, sour cream, chives, salt, and pepper. Beat with an electric mixer until smooth. Place in a storage container with the lid off and chill in refrigerator. When potatoes are cold, cover tightly with a lid.

  2. When ready to reheat potatoes, preheat oven to 350 degrees F (175 degrees C). Grease a baking dish and spoon desired amount of potatoes into dish. Sprinkle with paprika and dot with butter. Bake for 30 minutes, or until heated through. Use within 10 days.

Recipe Yield

12 servings

Recipe Note

This is an easy make-ahead mashed potato recipe. Enriched with sour cream and cream cheese, these stay creamy and moist. Just heat in oven when you're ready for some delicious mashed potatoes! Feel free to vary the amount of paprika you want to sprinkle on top.

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