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Mashed Potato, Cheese, And Chive Gratin


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  • 3 1/2 pounds russet potatoes peeled, and cut into 1" cubes
  • 1 package cream cheese - (8 oz) room temperature
  • 1/2 cup sour cream
  • 1/2 cup whole milk
  • 3/4 cup chopped fresh chives - (abt 3 bunches)
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 tablespoon chilled butter cut small pieces


Servings 6


Step 1

Butter 6- to 8-cup ovenproof dish. Cook potatoes in large pot of boiling salted water until tender, about 12 minutes. Drain potatoes; return to same pot.

Add cream cheese and mash well. Mix in sour cream and milk, then chives. Season potatoes with salt and pepper. Spoon potatoes into prepared dish; dot with chilled butter. (Can be made 2 hours ahead; let stand at room temperature.)

Preheat oven to 375 degrees. Bake potatoes until heated through and beginning to brown on top, about 30 minutes.

This recipe yields 6 servings.

These rich and creamy mashed potatoes (thanks to sour cream and cream cheese) can be prepared ahead of time.

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