Nothing says “comfort food” like mashed potatoes — and these are like being wrapped up in a warm, fluffy blanket. Incredibly simple yet decadent, these mashed potatoes inspired from Divas Can Cook might even outshine your main dish. Yukon gold potatoes make the smoothest, most buttery mashed potatoes. With their rich flavor and velvety yellow flesh, making a lighter dish with these is a cinch. You can reduce the fat from your usual amount and still get the soft, rich potatoes everyone loves. ALSO TRY: Tex Mex Mashed Potatoes As long as we’re talking potatoes: While Yukon golds are perfect for mashing, Russets are a whole ‘nother ballgame. With its drier flesh and thicker skin, it’s ideal for French fries and bakers. And those beautiful little red potatoes? Also known as “new” potatoes, they have a smooth, moist flesh that works well in potato salads and soups. They’re also delicious and pretty when roasted. Monique at Divas Can Cook infuses flavor in every step of her recipe (which inspired this one). She cooks the potatoes in chicken broth, rather than water, and adds another layer of flavor and richness with butter, sour cream and half-and-half. This is where a lot of recipes would stop — but not this one. Cheddar cheese is folded in, then layered and baked to achieve the ultimate comfort food. This recipe is close to the classic, but different enough to stand out at any meal.
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Boil the potatoes in chicken broth for a superior flavor
Using chicken broth instead of plain water for cooking imparts a ton of flavor right off the bat.
Add cubed butter to cooked potatoes
Lucious, beautiful, glorious butter is added to bring even more richness to these velvety potatoes.
Mash potatoes with broth and butter
Work the butter and broth into the potatoes. It’s arm day!
Add half and half to the roughly mashed potatoes
Half and half brings more richness than milk alone.
Continue mashing with remaining ingredients
Fully incorporate half and half, butter and potatoes.
Grease the casserole dish
Greasing your dish will help to keep the potatoes from sticking.
Top one-half of the mashed potatoes with cheddar cheese
Spread half of the mashed potatoes into dish then layer evenly with cheese. Feel free to use any type of cheese you love here; any variety will work.
Layer the rest of the mashed potatoes on top of the first layer
Layer the very top with cheese again.
Cover the potatoes with foil to prevent the cheese from burning
Foil is a nice, loose cover in the oven to prevent drying.
Top the baked mashed potatoes with chopped chives
Once done, chives add both great flavor and color to the dish.
These mashed potatoes will be your new go-to
Creamy, rich and cheesy, you can’t go wrong with this recipe.
Tastes as good as they look
Yum! Have a bite today.
Yield 6 servings Courses Side dish
