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Refrigerator Mashed Potatoes and Cilantro Chicken

Refrigerator Mashed Potatoes

Carrie @ poet in the pantry
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Side Dish
Servings 10 -12


  • 5 pounds red potatoes quartered but not peeled
  • 8 ounces cream cheese
  • 1 cup sour cream
  • 2 teaspoons garlic salt
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground pepper
  • 2 Tablespoons salted butter plus 1/4 cup extra when baking


  • Put your quartered potatoes in a large pot and cover with water. Bring to a boil and then continue boiling for another 10 minutes, or until potatoes are tender. Drain and return to pot.
  • Add to the potatoes the cream cheese, sour cream, garlic salt, sea salt, pepper, and butter. With a hand mixer, beat in the ingredients until potatoes reach desired consistency (lumpy or smooth). Transfer to a 2 Qt covered casserole dish. At this point, you can put the potatoes in the fridge for up to a week before baking.
  • When ready to bake, preheat oven to 350 degrees Fahrenheit. Dot the top of the potatoes with pats of salted butter, cover with foil, and bake for 30 minutes. Serve immediately.