Cheesy Mashed Potatoes

Creamy with butter, sour cream and chives, crowned with melted cheese. They're the ultimate side dish!

Prep Time20

Cook Time50

Total Time1 10

Course: Side Dish

Cuisine: American

Keyword: comfort food, decadent, easy, restaurant recipe

Servings: people

2 1/2 pounds Yukon Gold Potatoes cut into 1-inch cubes
4 tablespoons butter plus more for buttering baking dish
1/3 cup whole milk
1/2 cup sour cream
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
6 ounces shredded cheese divided (I use half sharp cheddar and half Monterey Jack or Gruyère)
1/4 cup minced fresh chives plus more for garnish

Prep Dish: Butter a 2-quart, rectangular baking dish.
Steam Potatoes: Add raw potato cubes to a large steamer basket set over boiling water. Cover and steam until very tender, 25 to 30 minutes.
Warm Dairy and Preheat: While potatoes steam, gently warm the butter and milk in a small saucepan over low heat. When potatoes are almost tender, preheat oven to 350 °F (177 °C).
Mash and Mix: When tender, transfer potatoes to a large bowl. Add the warm milk-butter mixture, sour cream, salt, and pepper; mash until smooth with a handheld masher. Stir in half of the cheese and chives.
Bake and Serve: Transfer potato mixture to prepared baking dish and spread into an even layer. Sprinkle remaining cheese over and bake, uncovered, until potatoes are hot and cheese is melted, 15-20 minutes. Serve hot.

Make-Ahead: This is my favorite way to make this dish. Assemble the potatoes completely in the baking dish, let cool, then cover and refrigerate for up to 2 days. When ready to bake, preheat oven to 350°F. Bake covered with foil for 15-20 minutes, then remove the foil and bake for another 15-20 minutes until hot and golden.
Texture: For the creamiest, fluffiest texture, avoid a hand mixer or food processor, which can make the potatoes gummy. A simple handheld masher or a potato ricer is all you need.

Scan this QR code with your phone's camera to view this recipe on your mobile device.