50 Reviews of Refrigerator Potatoes (Make-Ahead Mashed Potatoes)

From: Chef #300071

On Mar 8, 2006

add 1cup shredded chedder, 1 bunch green onions chopped,3/4tbs basil, 1tbs garlic 1tbs smoked paprika, 10 slices crisp bacon,1/2tsp red pepper flakes, 1tsp cajun seasoning, and you have some really killer spuds, i have people offering to pay me to make them for them

From: suzy wonton

On Oct 11, 2004

I had a recipe similar to this at a bridal luncheon I recently attended and really wanted the recipe but was told it was a family secret. So I found this recipe on Zaar and I think it's almost, if not, the same thing. I halved the recipe for my husband and I and added a little garlic. I'll probably make this for holiday events this year since it can be made ahead and reheated. Thanks for sharing a great recipe!

From: Bobbie

On Oct 15, 2007

I make these potatoes a lot — and they always come out great. It's so nice not to have to worry about cooking and mashing potatoes at the last minute. I've also put them in the crockpot — place the crock in the fridge and then popped it in the warming unit about 3 hours before they are to be served. I was going to post the recipe — but found out it was already here — and getting great reviews!!!!

From: Shari Jones

On Nov 7, 2006

These can be made several days ahead of time. Put them in a crock pot and cook them on low for 5 hours. My variation omits the onion salt but includes 1/4 cup crisp bacon, crumbled.

From: The Mad Slovak

On Oct 27, 2008

This is a rich but very good recipe! P.S. ... I don't really like when people take a very good recipe like this (37 reviews and nearly 5 star average) and then tell everyone how they changed the recipe to make it their way. And then sometimes they don't even rate the recipe. Very strange.

From: Carol G.

On Jun 25, 2005

I used 8 oz. cream cheese also, other than that followed the directions exactly & they couldn't have been better. Chives & cheeder on top would make a nice addition, but not really needed.

From: Madson7

On Mar 23, 2006

These are very good. I used onion and chive cream cheese(that's what I had). They turned out great. Everyone loved them. With the left overs, I topped them w/cheddar and parm. cheese and baked again. Very yummy!

From: Martha D'Arbanville

On Nov 25, 2005

Made these for Thanksgiving. Made one change. I mashed the potatoes with some milk (not in the recipe). I did everythinge else as written. They were wonderful and I will always make them this way.

From: Dorslo

On Dec 28, 2005

These potatoes were great! I only made 3 pounds of potatoes. I used 4 oz of cream cheese and halved the rest of the ingredients. I also used a clove of garlic when cooking the potatoes and then stirred in 1 cup of cheese crumbles right before putting the potatoes in the casserole dish. I topped with crumbled bacon. This recipe is a life saver when putting together a meal for company!

From: ms_bold

On Nov 25, 2005

Simple potatoes with wonderful flavor. I whipped these in my Kitchenaide for the creamest potatoes ever. I added the butter with the cream cheese and sour cream, but didn't add more when reheating. I did keep covered until dinner was almost ready to serve and removed the casserole lid only for the last 5-10 minutes.