Sour Cream Refrigerator Mashed Potatoes

Sour Cream Refrigerator Mashed Potatoes


"This is an easy make-ahead mashed potato recipe. Enriched with sour cream and cream cheese, these stay creamy and moist. Just heat in oven when you're ready for some delicious mashed potatoes! Feel free to vary the amount of paprika you want to sprinkle on top."

Ingredients 1 h {{adjustedServings}} servings 271 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 271 kcal
  • 14%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 35.3g
  • 11%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 490 mg
  • 20%

Based on a 2,000 calorie diet

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  1. Place potatoes in a large pot and cover with water. Bring to a boil and generously salt water. Simmer until potatoes are tender, about 20 minutes. Drain well. Mash potatoes together with cream cheese, sour cream, chives, salt, and pepper. Beat with an electric mixer until smooth. Place in a storage container with the lid off and chill in refrigerator. When potatoes are cold, cover tightly with a lid.
  2. When ready to reheat potatoes, preheat oven to 350 degrees F (175 degrees C). Grease a baking dish and spoon desired amount of potatoes into dish. Sprinkle with paprika and dot with butter. Bake for 30 minutes, or until heated through. Use within 10 days.
Tips & Tricks
Slow Cooker Mashed Potatoes

See how to make creamy mashed potatoes in the Crockpot.

Oven-Roasted Potatoes

See how to make easy oven-roasted potatoes.

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Reviews 92

  1. 112 Ratings


I have been making this recipe for years and it is absolutely delicious. I use 8 oz. of cream cheese and 1/4 c. chives. I also add about 1/8 tsp of garlic powder which gives it a little more flavor. Be prepared to share this recipe because everyone will ask for it. I use this recipe quite often for church pot-luck meals because not only can I make it the night before (it is actually better made the night before so the flavors can combine), it goes well with any meat--ham, chicken, or roast and it makes a lot. This will always be a favorite in our family.


These couldn't be simpler! I made them for Thanksgiving and feared that my college son might not like them - he is our mashed potato king! He loved them. I was so happy to be able to make a side dish ahead of time. I made them again tonight so they will be ready for me to use Christmas day. I liberally added garlic salt in the boiling water - this gives a little more flavor to the potatoes. Again, I'm pleased to save some time away from the kitchen during a holiday. Thanks for sharing this delicious and easy recipe!


These potatoes were AWESOME! I made a few adjustments. They are as follows. I used more fresh chives, added 1 clove of garic, and baked them with cheddar cheese in the middle and on top. Put 1/2 the potatoes in the dish then add a THIN layer of cheese. Repeat with remaining potatoes and cheese. I did dot it with butter and added a few chives for decoration. These were good. I also made chicken gravy to go with them, but they already had enough flavor. Even the boyfriend loved them!!! Definatly a keeper. Next time i will try the sour cream and cream cheese in plain potatoes. THEY ARE SO FLUFFY!!! THANKS FOR SHARING J.CARTER!