Email to Cat      

Cheddar and Chive Mashed Potatoes

Source of Recipe

Taste of Home


Recipe Introduction

"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

Recipe Link: https://www.tasteofhome.com/recipes/cheddar-and-chive-mashed-potatoes/

List of Ingredients

◦  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
◦  ¾ teaspoon pepper
◦  ½ cup heavy whipping cream
◦  1½ cups shredded cheddar cheese
◦  1½ cups shredded Monterey Jack cheese
◦  ¼ cup grated Parmesan cheese
◦  2 tablespoons minced fresh chives

Toppings:
◦  1 cup shredded cheddar cheese
◦  1 can (6 ounces) french-fried onions


Recipe

Place potatoes in a 6-quart stockpot; add water to cover. Bring to a boil. Reduce heat to medium; cook, uncovered, until tender, 10 to 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 13 x 9-inch baking dish. Refrigerate, covered, overnight.

To serve, preheat oven to 350° F. 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.


Makes 16 servings



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.