Cheddar Mashed Potatoes

This is definitely one of my very favorite ways to make and eat mashed potatoes. I LOVE the flavor and texture of how these come out! The sour cream adds just a little bit of bite to the potatoes, and the texture is so thick and creamy... just yumm!!

I leave off the chives typically, and this time I left off the bacon too (we were having it with a pork roast, and I didn't want the extra meat in the mashed potatoes too, but when I've made this before I added the bacon and it of course goes great!) It makes a wonderful potato side dish to round out any meal. Great with steaks, chicken, and pork.

Laying out the ingredients.

Chopping up the potatoes.

After boiling, draining the potatoes.
Hand mashed first, then added in ingredients and placed in the Kitchen Aid to blend.

Smoothed into a casserole dish, and covered in cheese!

Straight from the oven.

Fluffy, flavorful, and a perfect side dish!
Cheddar Mashed Potatoes by Debra Francis on

8 medium potatoes, peeled and cubed
1/2 cup sour cream
1/3 cup butter or margarine, softened
1 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Cheddar cheese
2 bacon strips, cooked and crumbled (optional)
1 teaspoon minced chives (optional)


  1. Place potatoes in a saucepan and cover with water; cover and bring to a boil over medium-high heat. Cook for 15-20 minutes or until tender. Drain and mash. Add sour cream, butter, salt and pepper; beat until smooth and fluffy.
  2. Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with cheese, bacon and chives if desired. Bake, uncovered, at 325 degrees F for 20 minutes or until heated through and cheese is melted.


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