Baked Sour Cream, Cheddar & Chive Mashed Potatoes
“Creamy, cheesy, fluffy, buttery and delicious can accurately sum up these baked sour cream, cheddar & chive mashed potatoes! They are the perfect side dish for holidays or family gatherings. “
I think this is the third mashed potato dish I’ve posted on this blog. There’s easy mashed potatoes, cream cheese mashed potatoes and now I give thee baked sour cream, cheddar and chive mashed potatoes! Dare I say they are my fav?..Again!
Have mercy. These baked mashed potatoes are amazing and a Sunday dinner favorite. It’s a very simple and basic dish really and for the record sour cream and chives belong together forever. The end.
I keep telling myself I’m going to try these baked mashed potatoes with smoked cheese because you all know I feel about my smoked cheeses, love them!
But every time I make this dish I’m always in the mood for something simple and classic. If you decide to try it with different cheeses, let me know how it turns out ok?
I’d definitely shred my own cheese for this dish if I were you. I was lazy and used the pre-shredded stuff. Call me crazy but I can tell the difference.
These baked sour cream, cheddar and chive mashed potatoes (long word geez) goes PERFECT with just about any kind of roasted or baked meat or even a nice grilled steak!
Now this recipe does not hold back on the calories so you’ve been warned! Put your waistline on the back burner for a few seconds and you are in for one buttery, creamy, dreamy side dish!
Watch me make these baked sour cream cheddar & chive mashed potatoes from start to finish!
Get the Recipe: Baked Sour Cream, Cheddar & Chive Mashed Potatoes
Ingredients
- 2 lbs russet potatoes, washed ( *update* I now use Golden potatoes! SO good)
- 6 cups chicken broth
- 1 large garlic clove
- 6 tablespoons unsalted butter, chopped into pieces
- 3/4 cup sour cream
- 1/2 cup half n half
- About 2 cups cheddar cheese, divided
- 1 tablespoon dried chives
- salt n pepper
Instructions
- Preheat oven to 350 F.
- Butter a 9 x9 inch casserole dish. Set aside.
- Peel potatoes and slice each one lengthwise into even slices.
- Place potatoes in a 3 quart pot and cover with chicken broth.
- Bring to a boil.
- Cover and reduce heat to medium.
- Simmer until potatoes are fork tender and some are falling apart, about 20-30 minutes.
- Pour off all of the chicken broth and return potatoes back to the heat. (can remove garlic if desired or dice it up and combine with potatoes.)
- Reduce the heat to low and allow the excess liquid to gently steam out of the potatoes for a few minutes.
- When the steaming has slowed down, sprinkle in the butter. Do not stir, just let the butter melt where it falls.
- Once the butter has melted, use a potato masher and gently mash the potatoes once going around the pot. (do one pass only so make it count!) *see note*
- Very gently fold in the sour cream and half n half.
- Stir about 3/4 cup shredded cheddar cheese and chives just until combined.
- Taste and season with salt & pepper.
- Gently mash the potatoes again until all the large lumps are gone and potatoes are smooth.
- Pour half of the potatoes into the prepared pan and sprinkle with a layer of cheese (about 1/2 cup or more)
- Top with remaining potatoes and finish with a final layer of cheddar cheese.
- Cover loosely with foil paper and bake for 20-30 minutes or until cheese is melted.
- Garnish with fresh chives (optional)
- Serve immediately.
Video
Notes
Can you make these, refrigerate and bake them the next day?
I want to try these but I don’t have any half and half. Can I use something else to substitute? Also, if I’m short on time, can I skip the baking part? Will it still be good?
milk work just as well
I use 1 cup milk and 1 tablespoon butter for a half n half substitute in this recipe and it still turns out great. Not sure about skipping out on the baking part, I’d guess is the cheese and the flavors wouldn’t blend quite as much as they do in the oven.
Once again your ingredients make a difference. I love some of you!!!!!!!!! Ready to try something else too. Keep it going. Thank you
Im not a baker but with your heIp I believe I will do ok.
I literally just made this, this evening along with the oven fried chicken drumsticks! These dishes are awesome and my 6 year old approved (she’s such a picky eater)! I’ve made SEVERAL things from your website and you have yet to let me and I don’t expect you too because you’re awesome!! Thank you for blessing my dinner table!
I’m going to make this recipe for when my whole family is here; it sounds great, but what is
‘half ‘n half’ Maria
Half n Half is equal parts milk and cream. It’s common in the states but you can mix equal parts of both to create your own half n half.
I’m assuming that we’re supposed to add the garlic clove to the chicken broth (step4)? This sounds delicious!!