Refrigerator Mashed Potatoes

Preparation info
  • Makes 8 cups, or


    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Taste good, like baked potatoes served with sour cream and chives


  • 5 lbs. potatoes (9 large)
  • 2 (3 oz.) pkgs. cream cheese


  • Cook peeled potatoes in boiling salted water until tender. Drain.
  • Mash until smooth (no lumps). Add remaining ingredients and beat until light and fluffy. Cool.
  • Cover and place in refrigerator. May be used any time within two weeks.
  • To use, place desired amount in greased casserole, dot with butter and bake in moderate oven (350°) until heated