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 the 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 the 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 food saver bags.
My Secret Weapon for Busy Weeknights: Refrigerator Potatoes
As a working mom, time is my most precious commodity. Juggling work deadlines, school pick-ups, and family dinners often leaves me scrambling for quick and easy meal solutions. That's where my refrigerator potatoes come in – a lifesaver that’s both delicious and incredibly convenient. This recipe isn't just a side dish; it's a versatile base for countless meals. Think creamy potato gratin one night, a quick topping for baked chicken another, or even a comforting addition to a hearty stew. The possibilities are endless!
The best part? I make a big batch on the weekend, store it in the fridge, and then I have a delicious, healthy side dish ready to go whenever I need it. No more frantic potato peeling on a busy Tuesday night! This recipe is so easy, even my teenage daughter can help me prepare it. Plus, the freezer-friendly aspect is a game-changer. I often freeze portions in individual bags for those hectic days when we're rushing out the door or heading to a family gathering. A quick reheat in the oven, and I have a perfectly cooked side dish that everyone loves. It’s truly become a staple in our household, saving me countless hours of cooking time and stress.
The Magic of Make-Ahead Meals: The beauty of this recipe lies in its versatility. The potatoes can be used in so many ways. One of my favorite ways to use them is as a base for a creamy potato soup. Simply add some chicken broth, milk, and your favorite herbs and spices, and you have a hearty and satisfying meal in minutes. Another great option is to use them as a filling for baked potatoes. Top with cheese, bacon, chives, or any other topping you desire. The possibilities are truly endless!
Tips and Tricks for Perfect Refrigerator Potatoes:
- Potato Selection: Russet potatoes are the best choice for this recipe, as they offer the perfect fluffy texture when mashed.
- Cream Cheese: Using softened cream cheese is crucial for achieving a smooth and creamy texture. Make sure to take it out of the refrigerator at least 30 minutes before you start mashing.
- Seasoning: Don't be shy with the seasoning! Onion salt, chives, and salt are the base, but feel free to experiment with different herbs and spices to customize the flavor to your liking. Garlic powder, paprika, or even a pinch of cayenne pepper can add a delicious kick.
- Storage: Store the mashed potatoes in an airtight container in the refrigerator for up to 10 days. If you're freezing them, be sure to portion them out into individual freezer bags for easy reheating.
- Reheating: The oven is my preferred method for reheating, as it helps to create a lovely crispy top. However, you can also reheat them in the microwave, but be mindful not to overcook them.
Beyond the Basics: Creative Ways to Use Your Refrigerator Potatoes:
- Loaded Potato Bar: Serve the reheated potatoes as a base for a fun and interactive loaded potato bar. Provide a variety of toppings, such as cheese, bacon bits, sour cream, chives, chili, and more, letting everyone customize their own potato creations.
- Potato Pancakes: Form the mashed potatoes into small patties and pan-fry them until golden brown for a delicious and crispy treat.
- Potato Gratin: Layer the mashed potatoes in a baking dish with cheese and other desired ingredients, then bake until bubbly and golden brown.
- Shepherd's Pie Topping: Use the mashed potatoes as a topping for your favorite shepherd's pie recipe.
The Time-Saving Wonder: In the fast-paced world we live in, having a meal prep strategy is essential. This recipe isn't just about making potatoes; it's about reclaiming precious time and reducing the stress of daily meal preparation. The convenience, versatility, and deliciousness of these refrigerator potatoes have made them a true cornerstone of our weekly meal plan. Give it a try, and I’m confident it will become a favorite in your kitchen too!
Ingredients List:
- 4 tablespoons butter
- 2 teaspoons salt
- 2 cups sour cream
- 12 ounces cream cheese, softened
- 10 pounds potatoes, peeled and cubed
- 4 teaspoons onion salt
- 2 tablespoons chives
