Refrigerator Mashed Potatoes Casserole

A handy make-ahead casserole that keeps in the refrigerator to use in portions as needed.

This is a new take on an old time recipe that is a convenience for a busy family or for empty nesters who love mashed potatoes. Top with additional sour cream and fresh chives before servings.


5 pound potatoes, (9 large)

2 (3-ounce) packages cream cheese

1 cup sour cream

3 teaspoons grated onion

1 teaspoon salt

¼ teaspoon pepper

2 tablespoons butter

Scrub potatoes. With a sharp paring knife, cut a slit into the skin around the the center of the potato. This will allow for easy peeling. Cook potatoes in boiling salted water until tender, drain. Mash potatoes until smooth and free of lumps. Add cream cheese, sour cream, onion, salt, pepper and butter. Beat until light and fluffy with hand mixer.

There are two ways to serve this casserole.

1. To use the entire casserole, place in a 2-quart buttered casserole dish and dot with 2 tablespoons butter. Bake at 350 degrees until heated through; 30 minutes.

 2. Separate it into 2 portions or if feeding one or two people scoop out the desired amount and place in a small buttered casserole dish; dot with butter and bake at 350 degree oven until heated through. This casserole will keep tightly covered in the refrigerator for up to 2 weeks. Makes 8 cups or 12 servings

Cook’s Note: substitute low-fat ingredients or make it “cheesy” with the addition of grated melting cheese such as cheddar, mozzarella or grated Parmigiano.

Buon Appetito from Amelia's Kitchen

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