30-Minute Cheddar Chive Mashed Potatoes
These Cheddar Chive Mashed Potatoes are creamy, cheesy, and simple to make. Flavored with sharp cheddar, buttery Yukon potatoes, and fresh chives, they’re perfect for holidays or weeknight dinners. High in protein, fiber-rich, and satisfying, this recipe brings comfort and flavor to every plate.
Equipment
- 1 Large pot
- Potato masher
- Measuring Cups and Spoons
- Mixing spoon
- Knife and cutting board
Ingredients
- 6 large Yukon potatoes peeled or unpeeled
- 1 teaspoon salt for boiling
- 6 tablespoons salted butter softened
- 1/2 cup sour cream
- 2 cups sharp cheddar cheese shredded
- 1 cup half-and-half adjust for desired consistency
- 4 tablespoons fresh chives chopped
- Salt to taste
Instructions
- Prepare the Potatoes: Begin by selecting 6 large Yukon potatoes, which are ideal for a creamy, fluffy mash due to their naturally buttery texture. Rinse the potatoes under cold running water to remove any dirt. If you prefer a smoother texture, peel them carefully with a vegetable peeler; leaving the skins on adds extra fiber and a rustic touch. Cut the potatoes into roughly 1-inch evenly sized chunks to ensure they cook uniformly.
- Boil the Potatoes: Place the cut potatoes into a large pot and fill it with cold water until the potatoes are fully submerged. Add 1 teaspoon of salt to season the water; this helps the potatoes absorb flavor as they cook. Turn the heat to medium-high and bring the water to a gentle boil. Once boiling, reduce the heat slightly to maintain a steady simmer. Cook for approximately 20 minutes, or until the potatoes are tender and easily pierced with a fork.
- Drain and Return to Pot: Once cooked, carefully drain the potatoes using a colander, letting all the hot water escape. Return the drained potatoes to the original pot, ensuring they are evenly distributed for mashing. This step helps retain heat and ensures the butter and cheese will melt evenly when added.
- Mash the Potatoes: Add 6 tablespoons of softened salted butter directly to the hot potatoes. Using a potato masher, start mashing the potatoes gently, pressing down to break up the chunks and fold in the butter. Continue mashing until you reach your preferred consistency—some like it smooth and creamy, while others enjoy a slightly textured, rustic mash.
- Incorporate Dairy Ingredients: Next, stir in 1/2 cup of sour cream and 1 cup of half-and-half into the mashed potatoes. Add gradually and mix thoroughly to create a silky, creamy base. If you prefer a thinner or creamier consistency, add a little more half-and-half, one tablespoon at a time, until the desired texture is achieved. This step ensures each bite is rich and velvety.
- Melt the Cheese: Sprinkle in 2 cups of shredded sharp cheddar cheese while the potatoes are still warm. Using a sturdy mixing spoon, fold the cheese gently but thoroughly into the mash. The heat from the potatoes will melt the cheese, creating pockets of gooey, flavorful richness throughout. Take your time to ensure it is evenly incorporated.
- Add Fresh Chives: Chop 4 tablespoons of fresh chives finely and sprinkle them over the mashed potatoes. Gently fold them in, distributing the green flecks evenly. The chives add a subtle onion-like freshness that complements the richness of the cheddar and butter, giving the mash a bright, savory lift.
- Taste and Season: Taste your mashed potatoes and add additional salt if needed. This is an important step, as the balance of seasoning enhances all the flavors. Optionally, you can add a pinch of freshly ground black pepper for a subtle kick.
- Serve Warm: Transfer the mashed potatoes to a serving bowl or platter while still warm. Smooth the surface with a spatula for a polished look, and if desired, sprinkle a few extra chives on top for a fresh, vibrant presentation. Serve immediately as a comforting, hearty side that pairs perfectly with roasted meats, holiday turkeys, or a simple weeknight dinner.
- Optional Storage Tip: If you’re not serving immediately, allow the potatoes to cool slightly, then transfer them to an airtight container. Store in the refrigerator for up to 3 days. To reheat, gently warm in a pot over low heat, adding a splash of half-and-half or butter to restore creaminess.
Notes
- Yukon potatoes are ideal for mashing due to their naturally creamy texture; avoid waxy potatoes as they can become gluey.
- Leaving the skins on adds fiber and a rustic, hearty texture, while peeling yields a smoother mash.
- Add dairy gradually to control consistency—half-and-half can be adjusted to make the mash creamier or lighter.
- Fresh chives should be added at the end to preserve their bright flavor and vibrant color.
- For the best flavor, serve immediately; reheated mashed potatoes may require extra butter or cream to regain creaminess.