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Cheddar and Chive Mashed Potatoes

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
  • Total Time
    Prep: 45 min. + chilling Bake: 1 hour
  • Makes
    16 servings


  • 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


  • 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.
  • Add butter, sour cream, salt and pepper; beat until blended. Beat in whipping cream. Stir in cheeses and chives. Transfer to a 13x9-in. baking dish. Refrigerate, covered, overnight.
  • To serve, preheat oven to 350°. Remove potatoes from refrigerator while oven heats.
  • Bake, covered, 45 minutes, stirring after 30 minutes. Sprinkle with toppings; bake, uncovered, until heated through, about 15 minutes.

Test Kitchen Tips
  • Take care not to overbeat the potatoes; they'll go from whipped to gluey.
  • Removing the potatoes from the fridge while the oven preheats will warm the potatoes and the dish up a bit. Putting a cold dish directly into a hot oven can cause it to crack.
  • Nutrition Facts
    3/4 cup: 474 calories, 32g fat (18g saturated fat), 70mg cholesterol, 693mg sodium, 37g carbohydrate (3g sugars, 2g fiber), 11g protein.

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    Average Rating:
    • Juliana
      Oct 13, 2020

      Fixed this dish for a family get together yesterday & my dish came home completely empty. Everyone loved how creamy & decadent the potatoes were. It was easy to prepare & nice knowing the following day it just needed to be popped in the oven. The combination of cheeses is perfect & the French fried onion topping gives just the right amount of crunch.Looking forward to making this dish to be the perfect accompaniment to our holiday meals.

    • lettuceleaf
      Jun 15, 2020

      Really delicious. The crispy onions make it uniquely tasty! I baked these after the prep without refrigerating - 30-35 mins covered, add toppings and 10 more mins. Yum!

    • amsm
      Apr 23, 2020

      Love the cheese, love the crispy onions on top, just love these potatoes! I didn't read ahead and didn't have time to refrigerate them, but thought they turned out great without that step.

    • Kelly
      Jan 9, 2020

      Loved the recipe! I did forget to start it the night before (so there was no overnight refrigeration), but it still turned out great! I will definitely make this one again!

    • Jana
      Dec 28, 2019

      Great recipe. Didn't use all the butter. 1/2 cup is plenty for our family. Everything else was as written. Family loved it!!

    • John
      Nov 19, 2019

      Has your hubby tried every mash in the world? Silly comment

    • Shauna
      Jan 6, 2019

      We cut the recipe in half, but followed all directions. This tastes great - not overwhelmingly onion-y at all.

    • bonito15
      Jan 5, 2019

      This is delicious - i did cook the potatoes in the microwave and followed the directions from there - easy to put together and very good and i love that you make it the night before and then bake the next day