It’s about time I introduced you to my family’s mashed potato recipe! Meet the only mashed potatoes I ever want to eat. Every Thanksgiving, my mom opens up a 1970s church cookbook called “Thyme to Cook” to make them. They’re called “Refrigerator Potatoes” and the recipe cites three authors, with my great-grandmother Lucille listed third. I call them Lucille’s mashed potatoes, so that’s what I’m calling them today. For several years now, I’ve contemplated how to offer a “Cookie and Kate” version of these mashed potatoes (as in, a lighter version). But why mess with a good thing? We’re talking about a traditional holiday recipe that I enjoy twice a year, on Thanksgiving and Christmas.
Let me tell you, these mashed potatoes are worth it. Lucille’s mashed potatoes are creamy and dense, tangy and irresistible. They are all of those things. Here’s what they are not: light, fluffy, milky or watery. Lucille’s potatoes are everything that I want mashed potatoes to be! Nothing more and nothing less. Lucille’s recipe calls for cream cheese and sour cream, rather than milk or cream. The cream cheese helps fortify the mashed potatoes, so they reheat beautifully. That’s why the recipe struck church lady gold—it’s delicious and you can cross the mashed potatoes off your list a day or two in advance. Hence the name “refrigerator mashed potatoes.” This year, I decided to share recipe as is, with some of my notes added for clarity. I’ll breakdown the ingredients, too. Ready to make the best mashed potatoes?!
About Lucille
Wait, can I tell you a little bit about my great-grandmother Lucille? She was a special lady. Brilliant, too. Lucille was the oldest of six sisters. She graduated from high school at the age of 16 and college at 20, in 1924. Before the internet existed, she immersed herself in my family’s genealogy and wrote an entire book about our family’s history. She printed it for future generations, complete with a pull-out family tree. The names date back to Switzerland in the 1300s. Lucille was really something else. She was older when I was born, but I remember her big laugh and the M&M’s she always kept in a fancy container on her coffee table.
Mashed Potato Considerations
Let’s break down the ingredients and methods used to make Lucille’s mashed potatoes. First up? The potatoes. My family always uses Russet potatoes, which is how I like these mashed potatoes. They taste like the inside of a baked potato. I’m into that. Rumor has it that Yukon Golds are creamier, but Adrianna says they take longer to cook and break down. Next up: To peel, or not to peel your potatoes? My mom and grandma always peel the potatoes before making these mashed potatoes. I love the flavor of potato skins and I like some texture to my mashed potatoes, so I didn’t peel mine. I’m also lazy. Peel your potatoes if you want smooth, skin-free mashed potatoes. Do you like some texture in your mashed potatoes? For some texture (shown here), just use a potato masher and mash just until the potatoes are as chunky or creamy as you’d like them to be. Or do you prefer smooth mashed potatoes? Be sure to peel your mashed potatoes before cooking. Then, either keep mashing with your potato masher, or use a hand mixer or stand mixer to blend them until smooth. For ultra super smooth mashed potatoes, use a ricer to process the potatoes and then a mixer to blend them until creamy (see Adrianna’s method here).
How to Make Mashed Potatoes
Once your potatoes are mashed, stir in the remaining ingredients. Cream cheese and sour cream offer lots of flavor and extra creaminess (you can used reduced fat varieties if you want). The mashed potatoes aren’t complete without a little butter and some salt. Lucille’s secret ingredient? Onion powder. It gives these mashed potatoes a subtle, gimme-more-of-that quality. Don’t skip it. Once everything’s stirred in, these mashed potatoes are delicious and ready to eat right away. However, you can let them cool and store them for later. Reheating them in the oven seems to concentrate the flavors even more, and I find them a little more irresistible after they’re baked. Holidays are hectic, so choose whichever option is most convenient. To serve, you can dress them up with a garnish (or not). My grandma sprinkles a ground paprika on top for color (not the hot or smoked kind). You can also do finely chopped chives, or parsley, or just a pat of butter. They’re amazing no matter how you serve them! Now that I’ve made them for myself, I must say—mashed potatoes are really easy to make. Real, homemade mashed potatoes or bust!
Craving something different? Don’t miss my savory mashed sweet potatoes. Please let me know how these mashed potatoes turn out for you in the comments! I hope they become your family’s favorite mashed potatoes, too.
