Refrigerator Potatoes
These are delicious, easy, and great to make ahead and keep in the refrigerator or freeze for later use. They keep for a while in the fridge and warm up nicely. I freeze portions for easy transport and quick meals when we go to the cabin.
These are delicious, easy, and great to make ahead and keep in the refrigerator or freeze for later use. They keep for a while in the fridge and warm up nicely. I freeze portions for easy transport and quick meals when we go to the cabin.
- Carbohydrate 34.2469795403121 g
- Cholesterol 28.7944762962544 mg
- Fat 10.0291597422409 g
- Fiber 4.29942245277914 g
- Protein 5.02064857112398 g
- Saturated Fat 5.80806509341755 g
- Serving Size 1 1 Serving (221g)
- Sodium 84.3436322457151 mg
- Sugar 29.947557087533 g
- Trans Fat 1.21679546790481 g
- Calories 242 calories
Step-by-step
- 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, butter, onion salt, salt, and chives.
- 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.
- 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, additional chives, and dot with additional butter.
- Bake for 30 minutes, or until heated through.
- Use within 10 days.
- They also freeze well in ziplocs or foodsaver bags.
Sour cream dictates the structural success of this dish by introducing lactic acid and high fat content that stabilize the dairy emulsion when combined with softened cream cheese. When processing large quantities of tubers for storage, understanding thermal retention and moisture distribution prevents the starches from turning gummy. Starch molecules gelatinize when heated in water and absorb liquid, but beating them while they remain hot requires precise mechanical action to avoid rupturing too many cells.
- Peel and cube ten pounds of potatoes uniformly so they absorb thermal energy at the exact same rate during the twenty-minute simmer.
- Drain the boiled potatoes thoroughly in a colander and let them sit for two minutes to allow surface moisture to evaporate before mashing.
- Incorporate softened cream cheese and butter while the potatoes are still hot to ensure the fats melt evenly without forming lumps.
- Chill the freshly mixed potatoes in a storage container with the lid off until completely cold to prevent condensation from dripping onto the surface and ruining the texture.
Batch cooking mashed potatoes for freezing and refrigeration relies on thermal shock management and proper airtight sealing to maintain quality for up to ten days. Reheating at 350 degrees Fahrenheit allows the dense dairy matrix to warm through uniformly without breaking the fat emulsion.
