Refrigerator Mashed Potatoes Recipe: Potatoes Ready When You Are by Donna John

Vegetables Side Dishes
7 months ago

Refrigerator Mashed Potatoes Recipe: Potatoes Ready When You Are

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. 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 six to eight 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!).

Cuisine: American 
Prep Time: 10 minutes 
Cook Time: 20 to 25 minutes
Total Time: 30 to 35 minutes
Servings: 12 to 16 servings


  • 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 pepper (or to taste)
  • 1 1/2 - 1 3/4 cups milk
  • butter 
  • paprika (optional)

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. 

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Recipe cooking times and servings are approximate. Need to convert cooking and baking measurements? Here are some kitchen conversion charts. Here's how to submit your recipes to 30Seconds.

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

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