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READY IN 1 hr

Sour Cream Refrigerator Mashed Potatoes

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"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." — KNITMAMA

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Original recipe makes 12 servings Change Servings

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

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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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PREP 30 mins
COOK 30 mins
READY IN 1 hr

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Reviews More Reviews

Most Helpful Positive Review

Dec 25, 2003

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.

—PEGGY TERRY

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Most Helpful Critical Review

Nov 25, 2005

My hubby didn't mind these but my daughter and I didn't really like the taste. I would cut the sour cream and cream cheese in half. It overpowered the potatoes too much. I also needed some milk when mixing these. They did heat up nice though which is a plus.

—Chrissy Fessler

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109 Ratings

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Dec 23, 2004

These couldn't be simpler! I made them for Thanksgiving and feared that my college son might not like them - he is our mashed potato king! He loved them. I was so happy to be able to make a side dish ahead of time. I made them again tonight so they will be ready for me to use Christmas day. I liberally added garlic salt in the boiling water - this gives a little more flavor to the potatoes. Again, I'm pleased to save some time away from the kitchen during a holiday. Thanks for sharing this delicious and easy recipe!

—JONI

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Dec 25, 2003

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!

—Melissa

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Dec 18, 2006

This is a great recipe! To make it better I use 8oz of cream cheese, and approx 1/3 cup of chopped onion in place of the chives. Sprinkle a little garlic and onion powder and it tastes great! Also, it says to cook for 30 minutes, however, after being refrigerated, it almost always takes 45-1 hour to get heated throughout when making a full baking dish. Tastes best when allowed to sit in the refrigerater for 24 hours before cooking.

—Diana B.

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Dec 25, 2003

Terrific consistency and taste but the best part is being able to make ahead. Never liked to serve mashed potatoes for company dinner due to the last minute preparation. Got rave reviews and will definitely do again.

—MARGOT-32

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Oct 19, 2008

Making these potatoes was a gift I gave myself. For more years than I care to reveal, I have been out in the kitchen at the last minute mashing potatoes. This time, I took a chance and made these. Boy, was I glad I did. They taste delicious, creamy and smooth. Only one person at the table even detected the slight "tang" of sour cream. Everyone loved them and thought they were my usual mashed potatoes. And I was one happy, relaxed cook. Instead of chives, I used the finely snipped ends of green onions (scallions,) in the same quantity. When you've got a huge, multi-dish dinner going on, this recipe can be a real life-saver.

—mollytina

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Oct 23, 2007

I have been making this recipe for 2 years and its always perfect. The only thing I change is that I use 1/4 cup chives and some garlic powder. I also cook potatoes in chicken broth which gives it a little more flavor. Thanks for a great helper at Thanksgiving!

—Mrs.Beaverhousen

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Nutrition

Calories
271 kcal
14%

Carbohydrates
35.3 g
11%

Cholesterol
34 mg
11%

Fat
13 g
20%

Fiber
3.4 g
14%

Protein
4.6 g
9%

Sodium
490 mg
20%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Sour Cream Refrigerator Mashed Potatoes

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 271
Calories from Fat: 117

% Daily Value *
Total Fat 13g 20 %
Saturated Fat 8.1g 40 %
Cholesterol 34mg 11 %
Sodium 490mg 20 %
Potassium 605mg 17 %
Total Carbohydrates 35.3g 11 %
Dietary Fiber 3.4g 14 %
Protein 4.6g 9 %
** Sugars 1.5g
Vitamin A 9 %
Vitamin C 21 %
Calcium 6 %
Iron 7 %
Thiamin 18 %
Niacin 26 %
Vitamin B6 29 %
Magnesium 13 %
Folate 11 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.