These Cheddar Chive Mashed Potatoes are a creamy, cheesy side dish that balances comfort and nutrition.
Yukon potatoes provide fiber and potassium, while sharp cheddar contributes protein and calcium for a hearty boost.
Sour cream and chives add tang and freshness, keeping the dish light and flavorful.
Ready in just 30 minutes, this recipe is quick, satisfying, and perfect for both everyday dinners and festive holiday gatherings.
Cheddar Chive Mashed Potatoes
Equipment
- 1-Large pot
- 1 sharp knife
- 1 cutting board
- 1 Potato Masher
- 1 Measuring cup set
- 1 set measuring spoons
- 1 wooden spoon or spatula
Ingredients
- 6 large Yukon potatoes cut into 1-inch chunks
- 1 teaspoon salt plus more to taste
- 6 tablespoons salted butter softened
- ½ cup sour cream
- 2 cups sharp cheddar cheese shredded
- 1 cup half-and-half more for thinner consistency
- 4 tablespoons fresh chives chopped
- Additional salt to taste
Instructions
- Prepare and Cut the Potatoes: Begin by rinsing the Yukon potatoes thoroughly under cool running water to remove any dirt from the skins. You may peel them if you prefer a smoother mash, but leaving the skins on adds extra texture, nutrients, and a rustic feel. Using a sharp knife and a sturdy cutting board, cut the potatoes into even 1-inch chunks. Keeping the pieces uniform helps them cook at the same rate and prevents some chunks from becoming overly soft while others remain firm.
- Boil the Potatoes Until Tender: Place the cut potatoes in a large pot and pour in enough cold water to cover them by at least an inch. Starting with cold water ensures the potatoes cook evenly from the inside out, preventing a mushy exterior with a firm center. Add 1 teaspoon of salt to the water to season the potatoes as they cook. Bring the pot to a rolling boil over medium-high heat, then reduce slightly to maintain a steady simmer. Cook for about 18–20 minutes, or until the potatoes are fork-tender—meaning a fork should easily slide into the center without resistance.
- Drain and Return to Pot: Once the potatoes are tender, carefully drain them in a colander, shaking gently to remove excess water. Returning soggy potatoes to the mash will water down the flavor, so be thorough. Immediately transfer the drained potatoes back to the warm pot. The residual heat from the pot helps evaporate any lingering moisture, ensuring your mash stays rich and creamy rather than thin or watery.
- Mash with Butter for Creaminess: Add the softened butter directly into the hot potatoes. Using a potato masher, begin mashing until the butter melts and the potatoes start to break down into a soft, fluffy base. At this stage, you can control the texture mash lightly for a rustic, chunky result, or mash thoroughly for a silky-smooth consistency. Avoid using a blender or food processor, as these can overwork the starches and create a gluey mash.
- Incorporate Dairy for Richness: Stir in the sour cream and pour in the half-and-half, starting with one cup. Mix gently but thoroughly, allowing the potatoes to soak up the creaminess. For a lighter mash, add more half-and-half a little at a time until the desired consistency is reached. The sour cream adds tang, while the half-and-half provides body without being too heavy.
- Melt in the Cheddar Cheese: Sprinkle the shredded sharp cheddar into the warm mashed potatoes. Stir steadily with a wooden spoon or spatula until the cheese fully melts and blends into the mash. This step transforms the potatoes into a rich, cheesy dish with a luscious, stretchy texture and deep savory flavor. Be sure to stir while the potatoes are still hot, as this helps the cheese melt seamlessly.
- Add Fresh Chives for Brightness: Fold in the freshly chopped chives, distributing them evenly throughout the mash. The chives add a subtle onion-like freshness and a pop of color, balancing out the richness of the cheese and cream. Reserve a small pinch of chives for garnish if you’d like to enhance presentation when serving.
- Season and Taste Before Serving: Finally, taste the mashed potatoes and adjust the seasoning with additional salt if needed. Keep in mind that the cheddar and butter already contribute some saltiness, so add gradually to avoid over-seasoning. If you prefer a bit of extra richness, stir in a touch more butter or cream at this stage.
- Serve Warm and Enjoy: Transfer the finished mashed potatoes to a serving bowl and garnish with the reserved chives or an extra sprinkle of cheddar cheese for a more indulgent presentation. Serve immediately while warm alongside roasted meats, poultry, or vegetarian mains. These potatoes are best enjoyed fresh, but leftovers reheat beautifully when stored properly.
Notes
- Yukon potatoes give the creamiest texture, but other starchy varieties like Russet can also be used.
- Leaving the skins on adds extra fiber, nutrients, and a rustic presentation.
- Softened butter blends more smoothly into hot potatoes, creating a rich base.
- Shredded sharp cheddar melts quickly and provides bold flavor—pre-shredded works, but freshly grated cheese gives better results.
- Chives add brightness and balance the richness; fresh herbs work best.
- The texture of the mash can be adjusted by adding more or less half-and-half.
- Mash gently to avoid overworking the potatoes, which can cause gumminess.
- These mashed potatoes pair beautifully with roasted meats, poultry, or vegetarian mains.
- The recipe can be doubled or halved depending on your serving needs.
- Leftovers store well and can be repurposed in other dishes like potato cakes.
Chef’s Secrets for Perfect Mashed Potatoes
The secret to irresistible mashed potatoes lies in starting with the right variety.
Yukon Gold potatoes are naturally buttery and slightly sweet, which makes them perfect for creating a creamy mash without becoming too heavy.
For an even richer texture, always add warm butter directly to the hot potatoes so it melts smoothly into the starch.
Another trick is to mash gently with a hand masher instead of a blender, which prevents the potatoes from becoming sticky or glue-like.
Finally, adding the cheese while the potatoes are still steaming hot ensures it melts evenly, giving you a velvety, cheesy finish every time.
Serving Suggestions to Elevate the Dish
Cheddar Chive Mashed Potatoes are versatile and can be served in both casual and formal settings.
They make an excellent side dish for holiday spreads such as Thanksgiving, Christmas, or Easter, where they complement roasted turkey, glazed ham, or prime rib beautifully.
On busy weeknights, pair them with grilled chicken, baked salmon, or sautéed vegetables for a quick but satisfying meal.
For an elevated presentation, top the mash with a drizzle of browned butter, a sprinkle of crispy bacon bits, or even roasted garlic for an extra layer of flavor.
Garnishing with extra chives or shredded cheddar before serving adds a restaurant-quality touch.
Storage Tips for Freshness and Flavor
Mashed potatoes are best enjoyed fresh, but they can be stored and reheated with great results.
To store, let them cool completely, then transfer to an airtight container and refrigerate for up to 3–4 days.
For longer storage, freeze portions in sealed freezer-safe bags for up to one month.
When reheating, add a splash of milk, half-and-half, or broth to bring back their creamy consistency, and warm gently on the stovetop or in the microwave, stirring occasionally.
Avoid reheating multiple times, as this can cause the potatoes to dry out or lose their smooth texture.
Frequently Asked Questions
1. Can I make this recipe ahead of time?
Yes! You can prepare the mashed potatoes a day in advance and store them in the refrigerator. When ready to serve, reheat on the stovetop or in the oven, adding a little milk or cream to restore the creamy texture.
2. What’s the best potato variety for this recipe?
Yukon Gold potatoes are ideal because they are naturally creamy and flavorful. However, Russet potatoes can also be used for a lighter, fluffier mash, while red potatoes work if you prefer a chunkier, rustic style.
3. Can I substitute sour cream with another ingredient?
Absolutely. Greek yogurt makes a great substitute, adding creaminess and tang with less fat. You can also use cream cheese for extra richness or leave it out entirely if you prefer a simpler potato mash.
4. How do I keep mashed potatoes from becoming gluey?
The key is to avoid over-mashing or using high-speed appliances like blenders or food processors. Stick to a hand masher or potato ricer, and mash just until smooth.
Overworking the potatoes releases too much starch, leading to a sticky, glue-like texture.
5. What can I do with leftovers?
Leftover mashed potatoes are incredibly versatile. You can turn them into potato pancakes, shepherd’s pie topping, stuffed potato balls, or even use them to thicken soups.
They also reheat well as a simple side dish for another meal.
