Mennonite Potato Salad

This shredded potato salad has become a quiet favorite in our home—simple, hearty, and just a little different from the usual. Using shredded potatoes gives it a soft, comforting texture that pairs beautifully with a creamy dressing and a few pantry staples. It’s the kind of dish that comes together without fuss, made from ingredients you likely already have on hand. Perfect for serving alongside roasted meats, sandwiches, or just as it is. It’s filling, familiar, and made to share. If you’re looking for something easy and satisfying to bring to the table, this recipe is a good place to start.

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Mennonite Mashed Potatoes

Refrigerator Mashed Potatoes

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Ingredients Method

Ingredients

9 large potatoes or the equivalent
1 tsp salt
1 cup sour cream
4 oz cubed cream cheese
4 tbs butter
2 tsp onion powder
1 tsp salt

Method

Peel and cut potatoes into even sized pieces. Cook in salt water until fork tender. Immediately strain all the water off. Letting the potatoes sit in water will make them turn gummy.
Even if you strain the water off and let them set in their steam they have a tendency to turn gummy.
Mash the potatoes until they are smooth. I use my mixer. Once you add the ingredients to the potatoes, you won't be able to whip them any smoother.
Add the sour cream, cream cheese, butter, onion powder, and salt.
Mash all together until smooth, I use my mixer.
Refrigerate for up to 7 days, bake at 350℉ for 45 minutes or until hot all the way through.
Or freeze up to a month. Defrost in refrigerator for 12-24 hours then back at 350℉ for 45 minutes.
I have also heated these in the slow cooker on Med/Low until they are hot. Figure approximately 60-75 minutes.