Refridgerator Potatoes
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 24
- 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
- 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
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.
