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Sour Cream Refrigerator Mashed Potatoes

Sour Cream Refrigerator Mashed Potatoes


"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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1 h servings 271 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 271 kcal
  • 14%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 35.3g
  • 11%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 490 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  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.

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Read all reviews 96
  1. 116 Ratings

Most helpful positive review

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 f...

Most helpful critical review

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 ...

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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 f...

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 s...

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...

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! ...

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 th...

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 w...

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 ...

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!

This is a fantastic dish. It is now a permanent staple at holiday meals for us. The only problem we have had with this recipe is that it has killed three mixers, but that is because we have to...

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