You’ll love this recipe if you like this German Potato Salad or these Parmesan Crusted Potatoes!
This recipe is simple. Boil the potatoes, mash them with butter and milk, and fold in sharp cheddar and fresh chives for brightness. It’s a comfort food classic — easy enough for weeknights but also great for special meals.
This recipe is as simple as it gets, so don’t worry if you’re new to cooking. You’ll boil, mash, mix, and be ready to serve in half an hour. The cheddar and chives add just the right flavor without any extra steps — making it a great go-to side, even if you’re still building confidence in the kitchen.
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💛 Why you’ll love this recipe
- Easy to make in 30 minutes.
- Perfectly creamy and cheesy.
- Uses simple, everyday ingredients.
- A versatile side that pairs well with any main dish.
- Great for holidays like Thanksgiving, Christmas, and Easter.
➡️ Ingredients
⏱️How to make this cheddar and chive mashed potatoes recipe
This is an overview of the recipe’s instructions. The full instructions can be found in the recipe card at the bottom of this post.
- Boil Potatoes: Place the peeled potato chunks in a large pot and cover with cold water. Add 1 Tablespoon salt. Bring to a boil over medium-high heat, and cook until the potatoes are fork-tender, which should take about 15-20 minutes. Drain well and return the potatoes to the pot.
- Mash Potatoes: Using a potato masher or a fork, mash the potatoes in the pot until mostly smooth. Be careful not to over-mash, as this can make them gummy.
- Add Butter and Milk: Add the softened butter and warmed milk to the mashed potatoes. Stir to combine. If the mixture is too thick, add more milk, 1 Tablespoon at a time, until you reach the desired consistency.
- Add Cheese and Chives: Stir in the shredded cheddar cheese and chopped chives. Mix until the cheese is melted and fully incorporated. Taste and season with salt and pepper.
- Serve: Transfer to a serving dish and garnish with extra chives, if desired. Serve warm.
Recipe Tip
If You’re Making This Recipe In Advance: Make the mashed potatoes, but don’t add the chives yet. Store them covered in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a bit of milk if they’ve thickened, and stir in the chives just before serving.
👉 Ingredient substitution suggestions
- Russet Potatoes: Yukon Gold potatoes will work for a slightly buttery taste.
- Whole Milk: Substitute with half-and-half for an extra creamy texture, or any plant-based milk should work, too.
- Cheddar Cheese: Swap with Gruyère or Monterey Jack for a different flavor profile.
- Chives: Green onions or parsley can add a similar fresh taste.
✨ Variations
- Extra Creamy: Stir in a few Tablespoons of sour cream with the milk for added richness.
- Garlic Mashed: Add roasted garlic cloves or garlic powder with the butter.
- Bacon and Cheddar: Fold in cooked, crumbled bacon with the cheese.
- Spicy: Add a pinch of ground cayenne pepper or diced jalapeños for a kick.
〰️ How to serve
- Main Dishes — Grilled chicken, shake and bake pork chops, steak, roast beef, or baked salmon.
- Other Sides — Roasted whole cauliflower, baked sliced zucchini, or a side salad.
- Toppings — A dollop of sour cream or a sprinkle of crispy bacon bits.
💬 FAQs
Can I make these mashed potatoes ahead of time?
Yes, make the mashed potatoes, but don’t add the chives yet. Store them covered in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a bit of milk if they’ve thickened, and stir in the chives just before serving.
How should leftovers be stored?
Store any leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of milk as needed to bring back the creaminess.
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Cheddar and Chive Mashed Potatoes
Ingredients
- 3 pounds russet potatoes, peeled and cut into 1-inch chunks
- 1 Tablespoon salt, for boiling
- 4 Tablespoons unsalted butter, softened
- 1 cup whole milk, warmed
- 2 cups freshly shredded sharp cheddar cheese
- 3 Tablespoons chopped fresh chives
- Salt and pepper, to taste
Instructions
- Boil Potatoes: Place peeled potato chunks in a large pot and cover with cold water. Add 1 Tablespoon salt. Bring to a boil over medium-high heat, and cook until potatoes are fork-tender, about 15-20 minutes. Drain well and return to the pot.
- Mash Potatoes: Using a potato masher or fork, mash potatoes in the pot until mostly smooth. Be careful not to over-mash, as this can make them gummy.
- Add Butter and Milk: Add softened butter and warmed milk to the mashed potatoes. Stir to combine. If the mixture is too thick, add more milk, 1 Tablespoon at a time, until you reach the desired consistency.
- Add Cheese and Chives: Stir in shredded cheddar cheese and chopped chives. Mix until the cheese is melted and fully incorporated. Taste and season with salt and pepper.
- Serve: Transfer to a serving dish and garnish with extra chives, if desired. Serve warm.
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