Best 8 Sour Cream Refrigerator Mashed Potatoes Recipes

REFRIGERATOR POTATOES (MAKE-AHEAD MASHED POTATOES)

Steps:

• Peel and cook potatoes.
• Drain well and mash until smooth.
• Add cream cheese, sour cream, seasonings and butter.
• Beat with hand mixer until smooth and fluffy.
• Place in lightly greased casserole dish.
• Dot with more butter.
• Refrigerate until ready to bake.
• Bake at 350 until heated through (about 30-45 min.).

SOUR CREAM MASHED POTATOES

Steps:

• Add the peeled and quartered potatoes to a large pot. Fill the pot up with just enough cold water to cover the potatoes. Set the stove to medium high heat. Cook until the potatoes are soft enough to pierce easily with a fork. Drain.
• Place the potatoes back into the pot and cover the potatoes for about 5 mins. Heat up the milk until it's hot.
• Pour half of the hot milk (see notes), softened butter and sour cream into the pot and mash until you get your desired consistency. If the mash is too thick, add a bit more milk until you get your desired consistency. Season with salt and pepper. Serve with pats of butter. Sharing is caring, so please share this recipe, so other people can enjoy it!

SOUR CREAM MASHED POTATOES

Steps:

• Cut the potatoes into 1-inch cubes and place them in a large pot. Cover the potatoes with cold water and add enough salt so the water tastes quite salty. Bring to a boil, then lower the heat and simmer, uncovered, for about 10 to 12 minutes, until the potatoes fall apart easily when pierced with a fork.
• Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
• As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disc/blade over a glass bowl. Process the potatoes through the food mill, turning the handle back and forth to force the potatoes through the disc. As soon as the potatoes are mashed, slowly whisk in enough of the hot milk/butter mixture to make the potatoes very creamy. Add 2 teaspoons of salt and the sour cream and pepper and whisk to combine. Taste for seasoning and serve hot.

SOUR CREAM MASHED POTATOES

Steps:

• Place potatoes in a bowl and wash under cold, running water until water runs clear. Place in a medium saucepan with salt. Add enough water to generously cover. Bring to a boil, reduce to a simmer, and cook, uncovered, until soft, about 15 minutes. While potatoes are still warm, mash with a fork, in a food mill, or gently in a food processor.
• In a medium saucepan, warm sour cream and butter. Fold warm sour cream mixture into potatoes, add salt and pepper to taste. Serve immediately. Garnish with cracked pepper.
• In a small bowl stir all the ingredients together. Spoon over vegetables or drizzle lightly over dressed salads as a garnish.

CLASSIC MASHED POTATOES

Steps:

• Peel the potatoes, cut them into 1-inch cubes and place them in a large pot of boiling salted water. Simmer uncovered for 10 to 12 minutes, until the potatoes are tender. Drain the potatoes in a colander and then return them to the pot.
• Meanwhile, heat the milk and butter in a small saucepan until the butter is melted.
• Using a hand held mixer, break the potatoes up and at low speed slowly add the hot milk/butter mixture to make the potatoes very creamy. Add the sour cream, 2 teaspoons of salt and the pepper and whisk to combine. Serve hot.

CREAMY SOUR CREAM MASHED POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain. , Mash potatoes with 3 tablespoons of butter. Stir in the cream cheese, sour cream, onion salt, garlic powder and pepper until smooth., Spoon into a greased 13-in. x 9-in. baking dish. Melt remaining butter; drizzle over the top. Cover and freeze for up to 1 month. Or bake, uncovered, at 350° for 30-35 minutes or until heated through. , To use frozen potatoes: Thaw in the refrigerator. Bake as directed.

FREEZER MASHED POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. , In a large bowl, mash potatoes with butter. Beat in the sour cream, cream cheese, onion powder, salt and pepper. Transfer 1-1/2 cups to a 2-cup baking dish coated with cooking spray. Bake, uncovered, at 350° for 30-35 minutes or until heated through. , Cool remaining mashed potatoes. Freeze in 1-1/2-cup portions for up to 6 months., To use frozen potatoes: Thaw in the refrigerator. Bake as directed.

SOUR CREAM MASHED POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. , Drain and transfer to a large bowl. Add the remaining ingredients; mash until blended.