Cheesy Chive Mashed Potatoes
Cheesy Chive Mashed Potatoes are flavorful mashed potatoes that are both comforting and a little bit lighter. Made with simple ingredients like russet potatoes, non-fat Greek yogurt, shredded cheese, and fresh chives, this dish delivers on taste and texture without the need for heavy cream or butter.
Why You’ll Love These Cheesy Chive Mashed Potatoes
- Healthier twist: Using non-fat Greek yogurt adds a creamy tang while boosting the protein content and cutting down on fat.
- Incredible flavor: Melted cheese and fresh chives bring rich, savory goodness to every bite.
- Versatile: These mashed potatoes are perfect as a holiday side, weeknight comfort food, or — hear me out — the next day as crispy breakfast potato cakes.
Making Cheesy Chive Mashed Potatoes
Peel and chop your potatoes into same-sized chunks, then boil them in a large pot of salted water.
The smaller the potato sizes, the faster they will cook (10 – 15 min.) vs. larger sizes that can take 15 – 25 minutes. It also depends on the potato themselves. Some just take longer than others.
Stir occasionally keeping the water at a low boil. You’ll know they’re done when they are fork-tender.
In other words, to check for doneness, a fork should easily pierce the potato with minimal resistance.
Drain the potatoes, then place them back into the pot. Turn the heat on LOW and add the yogurt and milk.
With a masher or hand-held beaters, mash the potatoes until creamy. Add the shredded cheese and chives, plus salt and pepper.
Keep mashing until perfectly smooth and creamy. If you like them extra creamy, add a bit more milk.
Taste and add more salt and/or pepper if necessary.
Serve hot any number of ways. They’re delicious plain, with gravy over them, with a pat of butter, or with a sprinkle of more chives or shredded cheese. Delicious any which way you do it.
They’re the perfect side dish for Turkey Meatloaf (as shown), Slow Cooker Beef Roast, or with and version of chicken, such as Baked Parmesan Chicken.
Bonus: The Best Way to Enjoy Leftovers
These mashed potatoes reheat beautifully, but they also make an incredible breakfast. Here’s how:
Crispy Breakfast Potato Cakes
- Heat a skillet over medium heat with a bit of butter.
- Flatten some leftover mashed potatoes into a pancake shape.
- Fry until golden brown and crispy on both sides.
Serve with eggs or top with a dollop of Greek yogurt and hot sauce for an easy, satisfying morning meal.
More Breakfast Recipes
- Strawberry Scones
- Tortilla Wrapped Omelet
- Baked French Toast
- Mini Breakfast Tostadas
- Banana Blueberry Muffins
Or, scroll down the RECIPES section at the top of the page to Breakfast for a delicious library of recipes.
If you tried and love this recipe, please leave a 5-star rating on the recipe card and consider leaving a comment below. Thank you so much.
Cheesy Chive Mashed Potatoes
Ingredients
- 6 regular russet potatoes, peeled and cut into equal-sized chunks
- 1/2 cup non-fat Greek yogurt, plain
- 1/2 cup 2% milk
- 1/2 cup cheese, shredded (such as Cheddar or Jack)
- 1/4 cup chives, finely sliced (or green onions)
- salt and pepper to taste
Instructions
- In large pot, boil potatoes in salted water until fork-tender, stirring occasionally; approx. 20 minutes. Drain the potatoes and return them to the hot pot with heat on LOW.
- Add yogurt and milk. Mash with a potato masher or hand mixer until creamy.
- Add cheese, chives, salt, and pepper. Continue mashing until smooth and creamy.
- Garnish with pat of butter, extra chives, and/or a sprinkle of shredded cheese. Enjoy!
Notes
Nutrition
Cheesy Chive Mashed Potatoes
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