Cheesy Mashed Potatoes are creamy and flavorful. It is the perfect mashed potato recipe for holidays such as Thanksgiving or Christmas but easy enough to make for weeknight dinners too!
My husband is addicted to mashed potatoes, they are his favorite side dish and he would probably eat them daily if I would make them that often! (He also loves Roasted Potatoes and Cheesy Scalloped Potatoes too!) When we were first married I honestly used the mashed potato flakes from the grocery store to make them (gasp!)
Over the years I've realized it's SO much better to make them from scratch, and I enjoy trying new flavor combinations and variations. For this year's Thanksgiving we'll be having this cheesy mashed potato recipe that I'm in love with lately!
Why I love this recipe
These mashed potatoes are packed with flavor.
This is an easy recipe to customize as well. If you like a thinner consistency add more half and half and mash more with the potato masher or potato ricer. Increase the salt and chives for even more powerful flavor! Make them your own!
This recipe calls for just a few simple ingredients:
- Yukon golds or russet potatoes
- salted butter
- sour cream
- sharp cheddar cheese
- half and half
- fresh chives
Step by step
- Chop the potatoes into 1-inch cubes and boil until soft (it's up to your preference whether to peel first, I personally leave the peels on.)
- Drain the cooked potatoes and add butter, then mash to your desired consistency. Some people like their mashed potatoes on the chunky side (raises hand!) and others prefer to mash them until they are quite smooth, it's up to you!
- After mashing stir in the sour cream, shredded cheese, and half and half and stir until the cheese melts.
- Lastly, stir in the chives and season to taste with salt.
What are the best potatoes for mashed potatoes?
For creamy mashed potatoes, russet potatoes are often considered the best choice. They have a high starch content and low moisture, resulting in fluffy potatoes and a smooth texture when mashed. Yukon Gold potatoes are another excellent option, offering a buttery flavor and a creamy texture. Both of these potato varieties create delicious mashed potatoes that are loved by many.
How long to boil potatoes
I cut my potatoes into 1" cubes to cut the boiling time down to twenty minutes. This method ensures they are perfectly soft and ready for mashing!
Variations and add-ins
You can customize this recipe so many ways!
- Add in crumbled bacon
- Add in minced garlic cloves or garlic powder for cheesy garlic mashed potatoes
- Use chopped green onions instead of chives
- Substitute different kinds of cheese for the cheddar cheese - monterey jack, mozzarella cheese, or white cheddar are great options
- Adjust for richness by using milk for a lighter flavor or heavy cream to amp up the creamy flavor
- Add herbs such as parsley, rosemary, or thyme
Tips for best results
- Be sure to salt the water for boiling the potatoes as instructed, this helps reduce the amount of salt needed at the end of the recipe.
- Drain potatoes completely before mashing.
- Soften butter while potatoes are boiling for the best results, cold butter will not mash as well with the potatoes.
Freezing and storage
You can store leftovers in an airtight container in the refrigerator up to 5 days.
For longer storage, these mashed potatoes freeze well. Allow mashed potatoes to cool completely then store in an airtight freezer container up to 3 months. When ready to eat, thaw overnight in the refrigerator and heat as usual.
Need more Thanksgiving-worthy recipe? Check these out!
- Sweet Potato Casserole
- Candied Yams
- Slow Cooker Sweet Potatoes with Bacon
- Corn Pudding
- Cranberry Relish
- Green Bean Casserole from Scratch
And be sure to check out my Thanksgiving Planner Printable as well to help keep your holiday stress-free and organized!
If you try this recipe, please comment and rate it below, I love hearing from you!Print
Cheddar Chive Mashed Potatoes are creamy and flavorful. Perfect for holidays such as Thanksgiving or Christmas but easy enough to make for weeknight dinners too!
- 6 large Yukon potatoes
- 1 teaspoon salt
- 6 tablespoons salted butter, softened
- ½ cup sour cream
- 2 cups sharp cheddar cheese
- 1 cup half and half (more for a thinner consistency)
- 4 tablespoons chives, chopped
- salt to taste
- Cut potatoes into 1" pieces and add to large pot. (You may peel your potatoes if desired, I leave my peels on.)
- Cover potatoes with cold water and add salt. Bring to a boil and cook 20 minutes.
- Drain potatoes and return to pot.
- Add butter and mash with a potato masher to your desired consistency.
- Stir in sour cream, half and half and cheese.
- Continue to stir until cheese is melted and incorporated into the potatoes.
- Stir in chives and season to taste with salt.
- Serve immediately.
- Serving Size:
- Calories: 249
- Sugar: 2.4 g
- Sodium: 248 mg
- Fat: 16.5 g
- Carbohydrates: 17.8 g
- Protein: 8.2 g
- Cholesterol: 45.9 mg
Keywords: mashed potatoes, cheddar chive mashed potatoes