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 ideally at room temperature, 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 sharp cheddar cheese divided
1/4 cup minced fresh chives plus more for garnish

Butter a 2-quart, rectangular baking dish.
Add raw potato cubes to a large steamer basket set over boiling water. Cover and steam until very tender, 25 to 30 minutes.
When potatoes are almost tender, preheat oven to 350 °F (177 °C). (see recipe note #1)
When tender, transfer potatoes to a large bowl. Add butter, milk, sour cream, salt, and pepper; mash until smooth with a handheld masher. Stir in half of the cheese and chives.
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.

These can be made a day or two in advance up to the point of baking. To make ahead, spread mashed potatoes into the prepared baking dish; allow to cool, then cover and refrigerate. When ready to bake, preheat oven to 350˚ and bake, uncovered, 25-35 minutes.

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