Refrigerator Potatoes (Make-Ahead Mashed Potatoes)

"These potatoes are delicious. I think they are great when for Thanksgiving when there are so many other things that need to be done in the kitchen you really don't need the added burden of mashing potatoes. These may be made up to 1 week ahead! Note: Prep time includes cook time for boiling potatoes"
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by lazyme photo by lazyme
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
Ready In:
1hr 45mins




  • Peel and cook potatoes.
  • Drain well and mash until smooth.
  • Add cream cheese, sour cream, seasonings and butter.
  • Beat with hand mixer until smooth and fluffy.
  • Place in lightly greased casserole dish.
  • Dot with more butter.
  • Refrigerate until ready to bake.
  • Bake at 350 until heated through (about 30-45 min.).

Questions & Replies

  1. What size casserole dish should you use?
  2. Instead of baking the potatoes in the oven can you take them out of the frig and put them in a crock pot?


  1. OK - I wanted to make mashed potatoes ahead for Thanksgiving, so tried these a few weeks ago. Delicious. I also froze some to try them out. Reheated in the microwave, stirred well, and could not believe how good. So....I cooked 30 POUNDS of potatoes, mixed in several batches, and froze them in Ziploc bags. I laid them flat in the freezer, and marked them. Sure enough, on Thanksgiving, my son said, "These are the best mashed potatoes you have ever made", so I handed him a couple of bags to take home to enjoy! A Thanksgiving regular recipe in my house now. Thanks for sharing.
  2. I have made this previously but evidentally I did not review. This is a GREAT recipe. The finished product is delicious and if made ahead it saves a ton of stress the day of the dinner. I will certainly be using this again at Thanksgiving. I made the recipe exactly as written. I do prefer to make it a day or two ahead, put it in the crockpot then turn on low about 4 to 6 hours prior to dinner. This time I re-heated in the over for 45 minutes which was not long enough. I had to microwave in two batches to get it to the serving temperature. Thanks for posting.
  3. This recipe is an old standard at our house; made as everyday fare or fancy company dinners. It's an easy travelling potato dish and make-ahead recipe, enjoyed by everyone who tastes its complementary flavors. I sprinkle a bit of paprika on top for added color.
  4. Excellent. I make something every similar during the Holidays. I liked the addition of the sour cream. Something you can't enjoy very often, but is always a crowd pleaser. I made 1/2 the recipe for the 2 of us with left-overs for my son to take home tomorrow. Thanks for sharing. :)
  5. This dish is just simply delicious. I love the fact that I can make this the day before and just pop it in the oven the next day. The flavors come together so much. What a great time saver for Thanksgiving day. Thanks for this wonderful recipe.


  1. What a nice change from regular mashed potatoes.I substituted plain Greek yogurt for the sour cream. These had a nice tang to them, creamy and delicious. Thanks for posting.
  2. OH MY WORD!! These were great. I halfed the recipe. I used onion powder instead of onion salt (what I had in the cabinet). I also added some dried minced onion and a very small amount of skim milk to account for the dried onions. I also used red potatoes and cooked them whole and used my potatoe ricer. These is an awesome recipe, I can see it being used many times to come.


I live in the Chicago area with my husband and two school age boys. I love cooking and really enjoy this website. I am always looking for new recipes to please the whole family (not easy!). I have found quite a few keepers!
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