The perfect accompaniment to the Standing Rib Roast for holiday dinner is my easy Cheddar Onion Mashed Potatoes. These don’t need gravy, or even butter at the table, just serve them hot. Great alongside beef, or my Mushroom Meatloaf, Panko Turkey Breast, Dijon Pork Loin Roast, or the Butterflied Roast Chicken. Easy to make, these are essentially your favorite mashed potatoes, with cheese and chopped green onion added right before serving.
I made this particular dish to serve four, so I used 6-8 potatoes. Little bitty ones count as one.
Rough cut into chunks.
Boil potatoes in lightly salted water until done, about 10 minutes. While they are boiling, get the rest of the ingredients ready.
I put butter in the bottom of the bowl, and dump the drained potatoes on top. Using the mixer, break up the potato chunks manually, then begin on slow speed to whip the potatoes.
Add more milk if needed to get a good texture, but keep the mixture a bit on the thicker side, rather than completely smooth.
Add salt and pepper to taste. Mix well. If the potatoes are still too thick, add a splash of milk.
Whip to a nice texture, smooth or a bit lumpy as you like.
When ready to serve, toss in the cheese and green onion, stirring lightly with a spoon or spatula.
Leave streaks of yellow where the cheese is melting..
Serve hot and enjoy!! In the past, I have added some cooked crumbled bacon too, and sometimes a bit of sour cream too for variety.
Perfect alongside prime rib, chicken, pork chops, meatloaf or really anything.
Cheddar Onion Mashed Potatoes
6 medium size russet potatoes
1/2-3/4 cup milk
3-4 tablespoons softened butter
salt and pepper to taste
1/4 – 1/2 cup chopped green onions
4-6 oz shredded cheddar cheese
Peel and boil potatoes until fork tender. Drain and place in a large bowl. Add about 1/2 cup milk and three tablespoons butter, allowing the heat in the potatoes to melt the butter. Using the mixer, break up the potato chunks manually, then begin on slow speed to whip the potatoes. Add more milk if needed to get a good texture, but keep the mixture a bit on the thicker side, rather than completely smooth. Add salt and pepper to taste. Mix well. Add green onions and cheddar cheese, gently folding in with a spatula, leaving streaks of yellow where the cheese is melting. Serve hot. Yields four servings. For scaling up or down, plan on about 1-1/2 potatoes per person. Wonderful as leftovers, so don’t be afraid to make more.
Download the pdf recipe – Cheddar Onion Mashed Potatoes
Yum! Do you like mashed potatoes? What special ingredients do you put in yours?
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5 thoughts on “Cheddar Onion Mashed Potatoes”
I think the potatoes would be great but hubby will only eat his with butter or gravy and that is it! – doesn’t know what he is missing – I add things to mine and love it
Hello Carole; I have used a similar recipe for years and we love it. Although, I have never tried it with the bacon bits. That is a delicious idea and ohhh add a touch of sour cream to that, yummmm. It is just breakfast time, per say, and I am ready to fix up dinner! LOL. Thank you for sharing your delicious recipes, each and every one of them! Plus, your new screen is spectacular! You captured such a beautiful scene in a way that could win you prizes, as far as I am concerned. You should consider this for a Fair Time Entry! Have a great day!
Oh my gosh you are making my stomach grumble, this looks absolutely amazing! I don’t know why I’ve never added cheddar to my potatoes – I’ve certainly added scallions, or chives, or onion, sometimes sour cream, sometimes cream cheese…I’m going to try this!
We had real mashed potatoes for Thanksgiving. I thought there was a lot of work involved, but it was worth it.
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