Refrigerator Mashed Potatoes

This is a recipe that I got from my mom and we’ve been making for years. It’s always a hit, and great because, although I’ve never made them 2 weeks ahead of time, you can make them in advance, which is great for holidays and dinner parties. They’re always a hit. I mean, who doesn’t like mashed potatoes?


  • 5 lbs. Potatoes
  • 3 oz. Cream Cheese
  • 1 cup Sour Cream
  • 1 tsp Onion Powder
  • ½ tsp Garlic Powder
  • 1 tsp Salt
  • 1 tsp White Pepper
  • 2 Tbsp Butter


  1. Cook potatoes in salted water until tender. Drain, and mash until smooth.
  2. Add remaining ingredients, except for butter. Beat until light and fluffy.
  3. Cool. Cover, and place in refrigerator. At this point, the potatoes will hold for, and can be used any time within, two weeks.
  4. Place desired amount of potatoes in greased casserole dish, and dot with butter. Bake at 350⁰ until heated through, about 30 to 40 minutes depending on amount.

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