Sour Cream Refrigerator Mashed Potatoes

SUBMITTED BY: KNITMAMA

"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."

PREP TIME	30 Min
COOK TIME	30 Min
READY IN	1 Hr

SERVINGS & SCALING

Original recipe yield: 12 servings

USMETRIC

About scaling and conversions

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
1/8 teaspoon paprika
1/4 cup butter

READ REVIEWS (71)

DIRECTIONS

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.
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.

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REVIEWS

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Reviewed on Dec. 25, 2003 by PEGGY TERRY

I have been making this recipe for years and it is absolutely delicious. I use 8 oz. of cream cheese and 1/4 c. chives. I also add about 1/8 tsp of garlic powder which gives it a little more flavor. Be prepared to share this recipe because everyone will ask for it. I use this recipe quite often for church pot-luck meals because not only can I make it the night before (it is actually better made the night before so the flavors can combine), it goes well with any meat--ham, chicken, or roast and it makes a lot. This will always be a favorite in our family.

8 users found this review helpful

Reviewed on Dec. 25, 2003 by Melissa

These potatoes were AWESOME! I made a few adjustments. They are as follows. I used more fresh chives, added 1 clove of garic, and baked them with cheddar cheese in the middle and on top. Put 1/2 the potatoes in the dish then add a THIN layer of cheese. Repeat with remaining potatoes and cheese. I did dot it with butter and added a few chives for decoration. These were good. I also made chicken gravy to go with them, but they already had enough flavor. Even the boyfriend loved them!!! Definatly a keeper. Next time i will try the sour cream and cream cheese in plain potatoes. THEY ARE SO FLUFFY!!! THANKS FOR SHARING J.CARTER!

8 users found this review helpful

Reviewed on Apr. 16, 2007 by LINDA MCLEAN

This worked beautifully even tho I only used half of the cream cheese. It was so nice to make this dish in the morning and just pop it into the oven in the evening. Thanks Carter!

5 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 12

Amount Per Serving

Calories: 271

Total Fat: 13g
Cholesterol: 34mg
Sodium: 502mg
Total Carbs: 35.3g
Dietary Fiber: 3.4g
Protein: 4.6g

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