I’ve come to the realization that I hate when recipe sites bury the actual recipe at the bottom of the post after giving some long drawn out story around the recipe. And I’ve definitely been guilty of this on my previous recipe posts. But from now on we’re just going to get straight into the recipe and save the story for the end. That way, if you want to read the story, you can, but if you just want the recipe, it’s right here at the top for you.
Refrigerated Mashed Potato Recipe
- Potato Peeler
- A Pot
- Large Mixing Bowl
- Mixer of some sort (stand or hand)
- 2 Qt. Casserole Dish With Lid (preferably, or just some tin foil)
- 5 lbs. Russet Potatoes
- 2 Tbsp Butter
- 1 c Sour Cream
- 6 oz. Cream Cheese
- 1 tsp Salt
- 1/2 tsp Onion Salt
- 1/4 tsp Pepper
Note: This recipe requires the potatoes to be made ahead of time and stored in the fridge for 1-2 days before heating and serving.
How to Make the Best Mashed Potatoes
- Peel and dice the potatoes
- Fill the pot with cold water and add just a little salt (different from the salt we’ll be using later)
- Bring the water to a boil for about 15 minutes, or until the potatoes are soft. Depending on how big/small you dice the potatoes will indicate how long to boil them. You’ll know they are done if you can easily pierce them with a fork.
- Once the potatoes are cooked, place them in the mixing bowl and add 2 Tbsp. of butter while mashing and whipping until the potatoes are nice and creamy.
- Add the sour cream, cream cheese, onion salt, salt and pepper to the mixer and mix thoroughly.
- Pour the potato mixture into a 2 qt. casserole dish and place dots of butter over the top.
- Cover the casserole dish and place in the refrigerator for 1-2 days before you intend on serving. (potatoes will keep fine in the fridge for up to 4-5 days if necessary.)
- When you’re ready to serve the potatoes, pre-heat the oven to 350-degrees.
- Place casserole dish in the oven for 30 minutes, or until hot.
- Serve and enjoy!
I hope you like these mashed potatoes as much as I did this year. And honestly, even if cream cheese and/or sour cream weird you out, like they do to me, you should still try these. I don’t like either of those things on their own, but when they were mixed in to this recipe, I couldn’t get enough. It was incredible.
Not-So Hidden Gem from Friendsgiving
So apparently our friend Jill has brought these incredible mashed potatoes to our friendsgiving for the past three years, but for some reason I just don’t remember them. I definitely don’t dislike mashed potatoes, so it’s hard to imagine that I would have passed these up on a previous occasion, but I really think I must have, otherwise I would have written about them a lot sooner.
The only thing I can come up with is that someone told me what was in them and I made the choice to stay away because of my disdain for cream cheese and sour cream… huge mistake.
I’ve missed out on 3 years of eating these things just because I didn’t think I’d like them because of those two ingredients alone… Who knows what other foods I’ve been missing out on the last 30+ years due to me not liking certain ingredients. (Ha, that’s basically the theme of this entire site).
For whatever reason I didn’t remember trying them until this year, and either I forgot the ingredients, or I was just a little too buzzed from our hard seltzer taste test that we did earlier in the evening. Either way though, as I made my way through the food line this year, I made sure to grab a heaping spoonful of these awesome looking mashed potatoes that were in the crock pot… Yes, Jill even brought them over in a crock pot so that they could remain nice and warm while we were eating… talk about a bonus.
So I filled my plate with mashed potatoes, turkey, gravy, and stuffing and made my way back to the table to eat. I started with the turkey, which was absolutely delicious… Jen knocked it out of the park this year with the bird for sure. And then the stuffing, which is hard to get wrong. And finally I came to the mashed potatoes.
With the very first bite of those potatoes I knew that there was something different about them, but I thought maybe they were just loaded with a ton of butter or something. I really had no idea that lurking underneath the creaminess was my two worst enemies… sour cream and cream cheese… but I didn’t care, I went back for seconds, and then thirds, before they were all gone.
After everyone had devoured all of the food, I made it a point to find out what was in the recipe because I had never tasted mashed potatoes so delicious in all my life. And that’s when Jill informed me that the secret ingredient was not just a ton of butter, but rather two things I thought I hated… my entire world was shattered, but in a good way. Maybe I actually like sour cream and cream cheese… or maybe I just don’t mind them when they are cooked in to things.
I probably won’t be eating cream cheese on a bagel anytime soon, but I can’t wait to make these potatoes for myself at home now that I know it’s such an easy recipe.
So that’s, that. The greatest mashed potato recipe you could ever make, right here. It’s easy to prepare, can be done days in advance, and is absolutely delicious. I bet even your picky kids will like this recipe, as long as you don’t tell them what’s in it.
[sorry for the stock image at the top, we ate all the mashed potatoes before I even thought about getting a picture… oh well. I’ll replace it the next time I make them myself.]