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White Cheddar & Chive Mashed Potatoes

Posted on 07/09/2010 by Maura

One of the best things about making delicious dinners is having leftovers for lunch!  I know a few people requested I post more recipes that can be used for leftovers, but honestly one of the best tricks I have for packing lunches is making a lot of food Sunday to pack for the week and always making more food than I need at dinner time.

Yesterday, I turned my leftover crab cake into an open-faced sandwich (I will post this recipe in weeks to come), and today I used leftover steak to make a spinach and steak salad with feta cheese, green peppers and baby asparagus.  Delicious!

When it comes to side dishes, like mashed potatoes, you can use them as leftovers for lunch or as another side later in the week with dinner.  As you can see, this recipe feeds up to 10 people, so there is plenty to go around.  This really cuts back on your mealtime prep and is so helpful for busy nights where stopping by a McDonald’s seems like a better option than slaving over the stove.

I’m always playing around with different types of mashed potatoes (although I do have a staple I will post sometime).  There are so many options to choose from, like roasted garlic or goat cheese.  While I’ve made several variations, Tim dubbed this recipe my best yet.  I think you will love these!

They are cheesy, creamy and just plain yummy!  Enjoy!

White Cheddar & Chive Mashed Potatoes

Serves 8-10

Recipe by Maura Dieringer

Ingredients

5 large potatoes, washed and peeled (if you wish–I don’t peel them)

1/2 cup sour cream (I used light)

1 stick butter, room temperature

1/2 cup milk (I used skim)

8 oz. white cheddar cheese, shredded

4 tablespoons cream cheese (I used light)

1/2 tablespoon salt

1/2 tablespoon black pepper

1/4-1/2 cup chives, chopped

Instructions

Cut the potatoes into large chunks and put into a pot of boiling water over high heat.  Boil until the potatoes are soft enough to break apart when a fork is inserted in the center.

Once the potatoes are done, turn off the heat, drain the excess water and put the potatoes back into the same, now empty, pot.  Mash with a potato masher or a big fork until your desired consistency.

Add all of the ingredients except the chives and mix well until the butter and cream cheese is melted.  Add the chives and give a final mix.  Place in a serving bowl and enjoy!

About Maura

I have a secret: I cannot do anything in moderation. I always have to take things to the extreme, at the expense of my own and my family's sanity and often times my dad’s checkbook. When I started taking horseback riding lessons, I insisted on having a pony. When I ice skated for probably the second time, I made my mom buy me ice skates that were never again worn. When I thought I wanted to be a teacher, I made my parents turn one of the rooms in the basement into a school room, stocked with an overhead projector, pull-down maps and a real, classroom-sized chalkboard and white board. When I discovered cooking I bossed my older sister around in the kitchen for an entire day, forcing her to make dozens of recipes with me against her will and then had her do all the dishes (sorry Cait). And, when I discovered food blogs I bought the biggest binder I could find, printed out 250 recipes in one day and laminated and categorized each one. My dad was not happy about the ink situation. So, what does this tell you about me? For one, you can trust that every recipe I post is more than delicious and has been meticulously tried and tested for you. Also, that I’m an anal freak. Enjoy! View all posts by Maura → This entry was posted in Side Dishes, Vegetables, vegetarian. Bookmark the permalink. ← Peanut Butter-Brownie Bites Maryland Crab Cakes →