Cheddar and Chive Mashed Potatoes

Total Time

Prep: 45 min. Bake: 1 hour


16 servings

Updated: Sep. 29, 2023
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
Cheddar and Chive Mashed Potatoes Recipe photo by Taste of Home


  • 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
  • 1 cup shredded cheddar cheese
  • 1 can (6 ounces) french-fried onions


  1. Preheat oven to 350°. 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.
  3. Bake, covered, 45 minutes, stirring after 30 minutes. Sprinkle with toppings; bake, uncovered, until heated through, about 15 minutes.
Test Kitchen Tip Take care not to overbeat the potatoes; they'll go from whipped to gluey.

Nutrition Facts

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