A Teacher's Refrigerator Mashed Potatoes Recipe Gets An A+ by Donna John

A Teacher's Refrigerator Mashed Potatoes Recipe Gets An A+

While I was flipping through an old cookbook from 2001 published by my kids' elementary school, a recipe for refrigerator mashed potatoes caught my attention from a teacher. Why were they called refrigerator mashed potatoes? Well, it's because you make a big batch of smooth cream cheese mashed potatoes and keep them in the refrigerator for when you need them for dinner. If your family likes mashed potatoes often for dinner, this recipe can be a lifesaver.

The mashed potato recipe is simple to prepare and has just a few ingredients: russet potatoes, butter, cream cheese, chives and milk. The potatoes are boiled, drained, mashed and mixed with the butter, cream cheese, chives, salt, black pepper and milk until smooth and creamy. Put them into an airtight container and refrigerate until you're ready to use them. Bake whatever amount you need for your family. The recipe below is for sixteen servings, but you can heat up less.

Serve these creamy mashed potatoes as a side dish with chicken (fried chicken!), pork (smothered pork chops!) or beef (meatloaf!).

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Cuisine: American 
Prep Time: 10 minutes 
Cook Time: 20 to 25 minutes
Total Time: 30 to 35 minutes
Servings: 16 


  • 5 pounds russet potatoes, peeled and quartered
  • 4 cups water
  • 1/2 cup (1 stick) butter
  • 6 ounces cream cheese, cut into pieces
  • 2 tablespoons fresh or dried chives (optional)
  • 1 teaspoon salt (or to taste)
  • 1/8 teaspoon black pepper (or to taste)
  • 1 1/2 - 1 3/4 cups milk
  • butter 

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Recipe Notes

  • Instead of russet potatoes, try Yukon gold for a buttery flavor.
  • Add any other ingredients that you like in your mashed potatoes. Cheese, crumbled bacon, chopped green onions, garlic powder, onion powder, etc. Get creative!
  • You can also freeze the mashed potatoes to thaw and use later.

Here's how to make it: 

  1. Bring the water to a boil in a large pot. Salt the water and add the potatoes. Cover and cook gently for about 20 to 25 minutes or until potatoes are tender. Drain and mash the potatoes until smooth. 
  2. Add the butter, cream cheese, chives, salt and pepper, to taste. Mix well. Gradually add in milk to make the potatoes creamy and fluffy. Put the potatoes into an airtight container, cover and refrigerate for up to 2 weeks.
  3. To make enough potatoes for six servings, spread half of the potatoes (about 5 cups) into a greased 8-inch square baking dish. Dot with butter and sprinkle with paprika. Bake in a preheated 350-degree F oven for about 45 minutes. 

Nutrition Facts Per Serving

Calories: 185

Total Fat: 16g

Saturated Fat: 10g

Cholesterol: 49mg

Sodium: 283mg

Total Carbohydrate: 7.4g

Dietary Fiber: 1.3g

Total Sugars: 1.1g

Protein: 4.2g

Vitamin D: 2mcg

Calcium: 60mg

Iron: 1mg

Potassium: 225mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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So creamy and easy to make. This is such a great recipe!

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