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Mashed Baked Potatoes with Chives

Mashed Baked Potatoes with Chives

Mashed Potatoes with Chives

Baking potatoes (rather than boiling them) is completely hands-off, frees up a burner (clutch on Thanksgiving when stovetop space is at a premium), and also reduces the water content of the cooked spuds, resulting in the easiest and most flavorful mash of all time.


  1. Arrange a rack in lower third of oven; preheat oven to 425°. Scrub 2 lb. russet potatoes and 2 lb. Yukon Gold potatoes and prick all over with a fork. Place on a foil-lined rimmed baking sheet.

  2. Halve head of garlic crosswise (as if you’re cutting through the equator) and place on a piece of foil. Drizzle with 1 Tbsp. oil; season with salt and pepper. Fold edges of foil up and over garlic and crimp to close, creating a tight packet. Place on baking sheet with potatoes and roast until a knife slides easily through flesh of potatoes, 65–75 minutes. Let potatoes and garlic cool slightly.

  3. Halve potatoes lengthwise. Using fork, scrape flesh into a large saucepan (include skins if you want to add a little texture). Squeeze garlic cloves from skins into pan. Smash mixture with a potato masher until mostly smooth with only a few lumps.

  4. Cut 6 Tbsp. butter into ½" pieces and combine in a small saucepan with 2 cups half-and-half. Heat over medium-low, swirling, until butter melts and cream is warm but not boiling (it can be simmering gently around the edges).

  5. Pour about half of half-and-half mixture into potato mixture, stirring with a wooden spoon until incorporated and smooth.

  6. If serving mashed potatoes immediately, stir in all of remaining half-and-half mixture and season generously with salt and pepper. If making ahead of time, stir in all but ½ cup of half-and-half mixture, season with salt and pepper, and smooth potatoes to make a flat, even surface. Pour reserved ½ cup half-and-half mixture over and don’t stir (this is to prevent the potatoes from drying out and forming a film). Cover with plastic. You can do this part up to 3 hours ahead.

  7. Thinly slice 8–10 chives.

  8. To serve, warm potatoes over low heat, stirring well with wooden spoon. At this point, if you made it ahead of time, mix in half-and-half mixture floating on top of potatoes.

  9. Transfer mashed potatoes to a platter and top with chives.

Related Video

How to Make Mashed Potatoes in the Oven

Reviews Section

Easy Twice Baked Potatoes with Cheddar and Chives

Crispy on the outside, light and fluffy on the inside….Easy Twice Baked Potatoes are super simple to make and a great prep ahead side dish for every occasion. Loaded with cheddar cheese and chives, this simple recipe turns the humble potato into something hearty and comforting.

There’s something so amazingly magical about potatoes….a seemingly humble root can become something completely splendid with just a little time and, almost, no effort. Baked for a long period of time and you’re rewarded with a fluffy, starchy interior that’s so oddly comforting….yet so simple. Stir in a bit of butter, a sprinkle of salt, a dollop of sour cream and you have the heartiest of side dishes that I, personally, can’t stop shoveling into my mouth.

Add a bit more time to your preparation and you can have something cheesy, creamy….addicting…..these Easy Twice Baked Potatoes with Cheddar and Chives are exactly that. Once described to me as single serve Twice Baked Potato Casseroles, these simple baked potatoes are basically…cheesy mashed potatoes in a crispy baked potato skin shell.

26 Best Leftover Mashed Potato Recipes

These leftover mashed potato recipes are a great way to use up any straggler servings of America&rsquos favorite side dish.

If you find yourself in a pickle with more mashed potatoes than you know what to do with, this list of recipes can help.

Each one is a tasty way to make sure those delicious mashed potatoes do not go to waste.

With breakfast, lunch, and even dessert ideas, everyone is sure to find an appetizing way to repurpose their leftover mashed potatoes.

Save yourself some time and turn last night&rsquos side dish into tonight&rsquos appetizer. These recipes are so good, you won&rsquot even think of them as leftovers!



1 Peel potatoes and cut into chunks. Cook potatoes in a pot with water to cover and simmer over low heat until tender, usually 20-25 minutes. Test them with a fork for doneness. Drain immediately, then mash while still hot.

2 In a bowl mash potatoes with a hand-held electric beater, a potato ricer, or use an electric mixer fitted with paddle attachment. Gradually adding the non-dairy milk. Continue to beat until smooth and creamy. Stir in salt and pepper. Serve at once.

3 Variations on basic mashed potatoes: For garlic mashed potatoes, cook 2-3 cloves of garlic with the potatoes.

4 For roasted garlic mashed potatoes, cut the top off 1 head of garlic, drizzle 1 tablespoon vegetable broth over cut portion, wrap in parchment paper, then tightly wrap in aluminum foil. Bake at 400 degrees for about 45 minutes. Cool. Remove from wrapping, invert over bowl, and squeeze garlic out of the cloves. Add to potatoes while mashing.

5 For colorful mashed potatoes, add cooked vegetables to the potatoes while mashing. Try carrots, sweet potatoes, turnips, kale or spinach (well drained), broccoli, or celery root.

6 For herbed mashed potatoes, add fresh chopped herbs to potatoes after they are mashed. Try parsley, dill, chives, cilantro, basil, or another of your favorites.

Potato Tips: Don’t buy soft, cracked, bruised, discolored, or decayed potatoes.

7 Cook in skin to preserve nutrients.

8 Save the cooking water for moistening potatoes and making gravy.

9 Baked potatoes are done when fork slips easily in and out.

10 Never bake in Aluminum foil. It steams potatoes pasty, instead of dry and fluffy.

11 Open a baked potato by poking with a fork then pushing ends so it blossoms.

Ingredients in Twice Baked Potatoes with Cheddar Cheese and Chives

To make twice baked potatoes with cheddar, you need:

  1. medium to large potatoes: russet or Idaho are my preferred
  2. cheddar cheese: sharp or extra sharp and freshly shredded works best
  3. yellow or sweet onions
  4. milk
  5. butter
  6. salt and pepper
  7. chives: fresh or frozen will taste the best but if you only have dried that's fine too


In addition to the above ingredients, you can make these changes to the original recipe:

  • add fresh minced garlic or garlic powder for a garlic cheddar twice baked potato
  • add bacon bits to the potato mixture
  • top with sour cream in addition to the cheddar and chives

Recipe Summary

  • 1 head cauliflower, coarsely chopped
  • 1 (4 ounce) package cream cheese, softened
  • ¼ cup grated Parmesan cheese
  • ½ teaspoon garlic powder
  • salt and ground black pepper to taste
  • ¼ cup shredded Cheddar cheese, or as needed

Preheat oven to 350 degrees F (175 degrees C).

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 5 to 10 minutes. Transfer cauliflower to a bowl.

Mash cauliflower with cream cheese until smooth stir in Parmesan cheese, garlic powder, salt, and black pepper. Spoon mixture into a 1-quart casserole dish top with Cheddar cheese.

Bake in the preheated oven until bubbling and Cheddar cheese is melted, 10 to 15 minutes.

What Kind Of Potatoes Are Best For Mashed Potatoes?

For this recipe I recommend Russet Potatoes or Yukon Gold.

Russet Potatoes are more starchy and give you the creamiest mashed potatoes. The soak up the butter and milk nicely and make the silkiest, smoothest mashed ever.

The next best option are Yukon Gold. They’re slightly more waxy (but not as waxy as Red) and will give you a nice flavor. You might have a few more lumps with gold potatoes, so when I use these, I always run them through my ricer.

Avoid Red Bliss potatoes when making creamy mashed potatoes, as they are the most waxy, leave the most lumps, and don’t absorb your add-ins as nicely. However, if you prefer more of a “country-style” or rustic mashed potato that has more lumps, with the skin left on, mashed only by hand, red will work.


  • Potatoes– I prefer Yukon Gold potatoes or Russet Potatoes.
  • Salt & Pepper– Just to taste, you may find that the bacon is salty enough to omit the salt entirely!
  • Butter– I always use unsalted butter in most of my cooking and baking because this way I can control the amount of salt that goes in my food.
  • Half and Half or Milk– My mom usually uses milk but if you would like these potatoes to be a bit creamier go with half and half cream which contains 12 % fat. You can even go ahead and use heavy cream which usually contains 38 % fat.
  • Bacon –I used 8 strips of bacon that I then cooked and crumbled up to include in this dish. I insiston using fresh bacon – none of that pre cooked crumbled up stuff!
  • Dairy –We’re using both sour cream and cream cheese today for flavor, creaminess, and lots of tang. Believe me you’ll want both.
  • Cheese –Fresh shredded mozzarella and cheddar are key for getting those cheese pulls that dreams are made of.
  • Chives –Chopped up nice and fine for a nice and mild onion flavor.

"Preparing these ahead of time really took some of the stress away. They were tasty and loved by all."

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    1. Position rack in center of oven preheat to 375°F. Rub oil over potatoes. Pierce in several spots with fork. Place directly on oven rack bake until very tender, about 45 minutes. Transfer to rack cool 10 minutes. Using oven mitts, grasp 1 potato in hand. Using serrated knife, cut off top 1/4 of potato. Using spoon, scoop out potato, leaving 1/2-inch-thick shell transfer potato flesh to large bowl. Repeat with remaining potatoes. Mash potatoes until smooth. Mix in cheese, then half and half, butter, and chives. Season with salt and pepper.
    2. Spoon about 3/4 of potato mixture into shells, dividing evenly. Transfer remaining potato filling to pastry bag fitted with large star tip. Pipe filling atop potatoes. Place potatoes on baking sheet. (Can be made 1 day ahead. Cover loosely with plastic wrap and refrigerate.)
    3. Position rack in center of oven and preheat to 375°F. Bake potatoes until filling is heated through and tops brown, about 20 minutes.

    Very satisfying and relatively easy to make! The combination of the goat cheese and fresh chives was so yummy! This will become a part of our household menu rotation! Great for a family treat and perfect for company.

    Great recipe for holiday dinners because they can be made ahead. I served this with a standing rib roast for Christmas dinner two years in a row. everybody raved.

    These were a huge hit such a huge hit at Christmas dinner I'm making them again, with a standing rib roasr. Even non-goat-cheese-lovers were crazy about this. Use a decent European goat cheese. A little gralic never hurts. Food this good shouldn't be this easy!

    These are like clouds of homey perfection with a splattering of dignified flavour. The goat cheese is profound and fantastically paired with the potatoes. I like to add a head of roasted garlic. Everyone I've served these to has exploded with compliments.

    I have not made this version, but in the ones I make I add blue cheese-preferably Maytag Blue if you can get it. Much more flavor than Havarti or cheddar. Gives some zing.

    I wasn't thrilled, surprising based on the number of reviews and forks. Good, but simply tasted like potatoes mixed with goat cheese. (I did use herbed goat cheese but did not add extra of everything.) Next time I might try another take on the potatoes the old fashioned way - bacon or ham, sour cream and a sharp cheddar, or maybe smoked cheese

    Very good recipe. I added a bit of nutmeg on top and thought it worked well.

    A wonderful recipe to use your fresh chives in the garden. Found goats cheese to be so soft that it could be blended without shreading the cheese. Be sure to use a tip that is much bigger than the chopped chives.

    Excellent potatoes. I made this for my wife's birthday dinner with fillet mignon and lobster tails. Everyone talked about the potatoes more than the steak and lobster - a really big hit and definitely something to do again - Soon.

    The potatoes took longer to soften but I think b/c they were large. Otherwise, super easy and delish!

    Yummmmm! As suggested by other reviewers, I was a little more generous with the goat cheese and butter than the recipe called for, but not much. I opted for sanity over cosmetic detail and skipped the pastry bag entanglement  they looked more rustic, but still very nice with a nice, fluffy, goldeny-tipped surface!

    Yuuuum! I made this recipe for an Easter dinner, but instead of cutting the potatoes long-ways, I sliced off the top1/4, and a tiny bit off the bottom, and stood them upright, like an Easter Egg! They looked really cute, and everyone loved them. However, word to the wise, really make sure the filling is SUPER smooth, otherwise you will end up with a huge mess & an exploded pastry bag, like I did (lumps clogged the pastry bag). This wasn't quite as easy as some said it was, but worth the effort & it gave a beautiful presentation.

    they were really good but took longer to bake than the recipe indicated. It was closer to one hour plus twenty minutes.

    These were very easy to prepare. I added some sour cream, extra butter and a little whole milk. They were creamy - melt in your mouth delicious.

    Very delicious. Added extra everything to make moister!!

    I was inspired by the abundance of yams in the grocery store, so I made this recipe with half baking potatoes and half sweet potatoes. I seasoned the mixture with a lot of pepper and parsley (in lieu of chives). I sprinkled the tops with paprika before the second baking, mainly for the color. Very happy with how they turned out!

    These are so easy and so marvelous. I will make them forever! I added raw garlic. Next time I'll try roasted garlic. We loved them!

    Followed the recipe. I cut the potatoes in half (top to bottom, not side to side) and put the "shells" in cupcake tins, refilled them and put the refilled potatoes under the broiler. They look great.

    This is a wonderful dish for any occasion, and works well for an important dinner party. It can be totally prepared in advance. It's easy to serve plated from the kitchen. It makes great leftovers. (In fact, there's always leftovers because all the mashed filling won't fit back into the shells.)

    I'm not going to bother rating this recipe, because I haven't cooked from it before -- but I have been making something similar for years, and wanted to add a tip for yɺll. It makes life much easier if you wrap the taters in tinfoil after cutting the tops off and before scooping the innards out. That way it isn't such a big deal if the skin tears. You can do the second baking with the tinfoil or without, it doesn't matter. Also, it's nice to finish these tasty suckers under the broiler, so they get crispy on top. Enjoy!

    Pretty good. First time using goat cheese w/ potatoes. The two go well w/ each other. However, I would definently add salt to the filling..maybe with a pinch of dill OR cayene to add flavor.

    Wow. I added a 4 oz package of goat cheese and some white cheddar cheese. Be sure to just stir the potatoes to combine. Too much mashing action will make them heavy. Enjoy these babies!

    The most delicious potatoes I have ever had!! I could eat them every day! Because I love goat cheese, I doubled the amount of cheese, however, the flavor was not even slightly overwhelming. After piping the potatoe mixture into the skins, I brushed the piped mixture lightly with butter before baking the second time, so that just the tip of the piped potatoes turned golden. beautiful presentation.

    Delicious. Wonderful. I used extra cheese, too, just because the kind I like comes in 4 oz. tubes. It was so yummy. I will definitely make these again. Easy weeknight meal when paired with a salad.