Refrigerator Mashed Potatoes

These Refrigerator Mashed Potatoes is a family tradition that can be made up to 10 days in advance if you have the fridge space! These are puffy, rich and delicious from a 1970’s West Boylston Garden Club Cookbook. I’ve made them dairy free with substituting coconut milk yogurt (Coco June Plain) for the cream cheese and sour cream, and olive oil for the butter. I like to store them in a container in the fridge, pull them out several hours before baking and transfer them into a prepared casserole dish to heat until golden, they puff up nicely! 

Refrigerator Mashed Potatoes.pdf

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Ingredients:

• 5 lb. potatoes (about 9 large)

• 2 3oz packages of sour cream

• 2 Tbsp. butter

• 1 c. sour cream

• 2 tsp. onion salt

• t tsp salt

• ¼ tsp. pepper

Instructions:

• Cook peeled potatoes in salted water until tender.

• Drain and mash until smooth.

• Add remaining ingredients and beat until light and fluffy. Cool.

• Cover and place in refrigerator. Will last for two weeks.

• When ready to use, place desired amount in greased casserole, dot with butter and bake until heated through - about 30 minutes at 350°. For full amount, use 2 quart casserole.

• Garnish with chopped chives, parsley or paprika.

Notes:

• Can be served immediately, but actually tastes better after it has set for a day or so.

• I’ve made this dairy free by using coconut yogurt and extra virgin olive oil in place of sour cream/cream cheese and butter and they came out delicious!

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