Cheddar and Chive Mashed Potatoes Recipe

Cheddar and Chive Mashed Potatoes Recipe
Cheddar and Chive Mashed Potatoes Recipe photo by Taste of Home
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Cheddar and Chive Mashed Potatoes Recipe

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My husband swears my cheddar mashed potatoes are the world's best. We always have some in the freezer. Sometimes I dollop individual servings in muffin cups and reheat them that way instead. —Cynthia Gerken, Naples, Florida
MAKES:
16 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 1 hour
MAKES:
16 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 1 hour

Ingredients

  • 5 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces (about 10 cups)
  • 1 cup butter, cubed
  • 1 cup sour cream
  • 2 teaspoons salt
  • 3/4 teaspoon pepper
  • 1/2 cup heavy whipping cream
  • 1-1/2 cups shredded cheddar cheese
  • 1-1/2 cups shredded Monterey Jack cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons minced fresh chives
  • TOPPINGS:
  • 1 cup shredded cheddar cheese
  • 1 can (6 ounces) french-fried onions

Directions

Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat to medium; cook, uncovered, until tender, 10-15 minutes. Drain; transfer to a large bowl.
Add butter, sour cream, salt and pepper; beat until blended. Beat in whipping cream. Stir in cheeses and chives. Transfer to a 13x9-in. baking dish. Refrigerate, covered, overnight.
To serve, preheat oven to 350°. Remove potatoes from refrigerator while oven heats.
Bake, covered, 45 minutes, stirring after 30 minutes. Sprinkle with toppings; bake, uncovered, until heated through, about 15 minutes. Yield: 16 servings (3/4 cup each)


Test Kitchen Tips
  • Take care not to overbeat the potatoes; they'll go from whipped to gluey.
  • Removing the potatoes from the fridge while the oven preheats will warm the potatoes and the dish up a bit. Putting a cold dish directly into a hot oven can cause it to crack.
  • Originally published as Cheddar and Chive Mashed Potatoes in Simple & Delicious October/November 2017

    Nutritional Facts

    3/4 cup: 474 calories, 32g fat (18g saturated fat), 70mg cholesterol, 693mg sodium, 37g carbohydrate (3g sugars, 2g fiber), 11g protein.

    • 5 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces (about 10 cups)
    • 1 cup butter, cubed
    • 1 cup sour cream
    • 2 teaspoons salt
    • 3/4 teaspoon pepper
    • 1/2 cup heavy whipping cream
    • 1-1/2 cups shredded cheddar cheese
    • 1-1/2 cups shredded Monterey Jack cheese
    • 1/4 cup grated Parmesan cheese
    • 2 tablespoons minced fresh chives
    • TOPPINGS:
    • 1 cup shredded cheddar cheese
    • 1 can (6 ounces) french-fried onions
    1. Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat to medium; cook, uncovered, until tender, 10-15 minutes. Drain; transfer to a large bowl.
    2. Add butter, sour cream, salt and pepper; beat until blended. Beat in whipping cream. Stir in cheeses and chives. Transfer to a 13x9-in. baking dish. Refrigerate, covered, overnight.
    3. To serve, preheat oven to 350°. Remove potatoes from refrigerator while oven heats.
    4. Bake, covered, 45 minutes, stirring after 30 minutes. Sprinkle with toppings; bake, uncovered, until heated through, about 15 minutes. Yield: 16 servings (3/4 cup each)


    Test Kitchen Tips
  • Take care not to overbeat the potatoes; they'll go from whipped to gluey.
  • Removing the potatoes from the fridge while the oven preheats will warm the potatoes and the dish up a bit. Putting a cold dish directly into a hot oven can cause it to crack.
  • Originally published as Cheddar and Chive Mashed Potatoes in Simple & Delicious October/November 2017

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