Baked sour cream, cheddar & chive mashed potatoes

A recipe inspired by Divas Can Cook

Nothing says “comfort food” like mashed potatoes — and these are like being wrapped up in a warm, fluffy blanket. Incredibly simple yet decadent, these mashed potatoes inspired from Divas Can Cook might even outshine your main dish.

Yukon gold potatoes make the smoothest, most buttery mashed potatoes. With their rich flavor and velvety yellow flesh, making a lighter dish with these is a cinch. You can reduce the fat from your usual amount and still get the soft, rich potatoes everyone loves.

ALSO TRY: Tex Mex Mashed Potatoes 

As long as we’re talking potatoes: While Yukon golds are perfect for mashing, Russets are a whole ‘nother ballgame. With its drier flesh and thicker skin, it’s ideal for French fries and bakers. And those beautiful little red potatoes? Also known as “new” potatoes, they have a smooth, moist flesh that works well in potato salads and soups. They’re also delicious and pretty when roasted.

Monique at Divas Can Cook infuses flavor in every step of her recipe (which inspired this one). She cooks the potatoes in chicken broth, rather than water, and adds another layer of flavor and richness with butter, sour cream and half-and-half.

This is where a lot of recipes would stop — but not this one. Cheddar cheese is folded in, then layered and baked to achieve the ultimate comfort food. This recipe is close to the classic, but different enough to stand out at any meal.

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Boil the potatoes in chicken broth for a superior flavor

Using chicken broth instead of plain water for cooking imparts a ton of flavor right off the bat.

The yellow potatoes are boiled in chicken broth for a superior flavor.

Add cubed butter to cooked potatoes

Lucious, beautiful, glorious butter is added to bring even more richness to these velvety potatoes.

Cubed butter is added to cooked potatoes.

Mash potatoes with broth and butter

Work the butter and broth into the potatoes. It’s arm day!

Mash potatoes with broth and butter.

Add half and half to the roughly mashed potatoes

Half and half brings more richness than milk alone.

Add half and half to the roughly mashed potatoes.

Continue mashing with remaining ingredients

Fully incorporate half and half, butter and potatoes.

Continue mashing with remaining ingredients.

Grease the casserole dish

Greasing your dish will help to keep the potatoes from sticking.

Grease casserole dish.

Top one-half of the mashed potatoes with cheddar cheese

Spread half of the mashed potatoes into dish then layer evenly with cheese. Feel free to use any type of cheese you love here; any variety will work.

After placing one half of the mashed potatoes into the dish, top with cheddar cheese.

Layer the rest of the mashed potatoes on top of the first layer

Layer the very top with cheese again.

Layer the rest of the mashed potatoes on top of the first layer.

Cover the potatoes with foil to prevent the cheese from burning

Foil is a nice, loose cover in the oven to prevent drying.

Cover the potatoes with foil to prevent the cheese from burning.

Top the baked mashed potatoes with chopped chives

Once done, chives add both great flavor and color to the dish.

Top with chopped chives.

These mashed potatoes will be your new go-to

Creamy, rich and cheesy, you can’t go wrong with this recipe.

These mashed potatoes will be your new go-to.

Tastes as good as they look

Yum! Have a bite today.

Tastes as good as they look.

Baked sour cream, cheddar and chive mashed potatoes

Yield 6 servings


  • 2 pounds Yukon potatoes, washed and cut into 3-inch pieces
  • 6 cups chicken broth
  • 6 tablespoons butter, sliced into small cubes (at room temperature)
  • 3/4 cup sour cream
  • 1/3 cup half-and-half
  • 2 cups sharp cheddar cheese, divided into 1 cup and two 1/2-cup portions
  • 2 tablespoons fresh chives, thinly sliced
  • 2 tablespoons butter, melted
  • Salt and pepper


  1. Preheat oven to 350F.
  2. Place potatoes in large pot and cover with chicken broth.
  3. Bring to boil.
  4. Cover and reduce heat to medium.
  5. Simmer until potatoes are fork-tender and some are falling apart, 20–30 minutes.
  6. Drain potatoes if necessary.
  7. Add butter.
  8. Once butter has melted, mash with potato masher.
  9. Gently fold in sour cream and half-and-half.
  10. Stir in 1 cup shredded cheddar cheese and chives until just combined.
  11. Taste and season with salt and pepper.
  12. Gently mash potatoes again until all large lumps are gone and potatoes are smooth.
  13. Using melted butter, grease 9-by-9-inch casserole dish. Set aside.
  14. Pour half of potatoes into prepared pan and sprinkle with layer of cheese (approximately 1/2 cup.)
  15. Top with remaining potatoes and finish with final layer of cheddar cheese (another 1/2 cup).
  16. Cover loosely with aluminum foil and bake for 20–30 minutes, or until cheese is melted.
  17. Remove foil.  Garnish with fresh chives.
  18. Serve.

Courses Side dish