Cheddar Chive Mashed Potatoes
These Cheddar Chive Mashed Potatoes are smooth, cheesy, and full of flavor. Made with Yukon potatoes, sharp cheddar, sour cream, and fresh chives, they’re creamy yet light with a tangy twist. Perfect for weeknights or holidays, this dish comes together in just 30 minutes and pairs beautifully with roasted meats, poultry, or vegetarian mains.
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.
