Creamy Chive and Onion Potatoes
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Today’s recipe comes from a cookbook that instantly caught my attention: Make-Ahead Meals for Busy Moms by Jane Doiron. If you’ve been following my blog for a while, you know that the phrase “busy mom” hits close to home—and I’m guessing many of you fall into that category too. And even if you’re not juggling kids and schedules, let’s be honest: we’re all busy. That’s why I was excited to dive into this cookbook and share a little peek with you.
The book is packed with practical, family-friendly recipes designed to save time without sacrificing flavor. One that stood out to me right away was the Chive and Onion Potatoes—a creamy, comforting side dish that’s simple enough for a weeknight but tasty enough to serve at a holiday table.
I’m always on the lookout for quick and easy side dishes, especially ones I can make from scratch. Too often, I find myself reaching for a boxed mix or tossing frozen veggies in the microwave. But this recipe felt like the perfect middle ground: homemade, but not fussy.
It only calls for a handful of ingredients, and one in particular made me do a double-take—chive and onion cream cheese. Why have I never thought to stir that into mashed potatoes before? The flavor combo is so simple, yet so satisfying. The cream cheese adds a tangy richness that pairs beautifully with the fluffy potatoes, and the chives give it a fresh, savory lift.
Jane’s original recipe is designed to be made ahead and baked just before serving, which is perfect for entertaining or prepping dinner earlier in the day. But when I made it, I was short on time, so I skipped the baking step and served it straight from the stovetop. I sprinkled the cheese on top and let it melt in just enough to add that gooey finish—and let me tell you, it was still absolutely delicious.
This casserole is definitely going into my regular rotation. It’s easy, flavorful, and flexible enough to adapt to whatever your day looks like. Whether you’re planning ahead or flying by the seat of your apron, it’s a side dish that delivers.
Ingredients for Creamy Chive and Onion Potatoes
- RUSSET POTATOES
- REDUCED-FAT CHIVE AND ONION CREAM CHEESE
- BUTTER
- MILK
- PEPPER
- CHEDDAR CHEESE
Instructions for Creamy Chive Potatoes
Start by peeling and chopping your potatoes, then place them in a large saucepan and cover with water. Bring to a boil and cook until fork-tender, about 20–25 minutes. Drain the potatoes well and transfer them to a large bowl.
Add in chive and onion cream cheese, butter, a splash of milk, and a dash of pepper. Mix everything together using an electric mixer on medium speed, or mash by hand until the potatoes are smooth and creamy. If the mixture feels too thick, add a little more milk until you reach your desired consistency.
Spoon the mashed potatoes into a greased 8×8-inch baking dish, smoothing the top. Sprinkle evenly with shredded cheese (cheddar works beautifully here), then cover and refrigerate overnight.
Bake and Serve: About 30 minutes before baking, remove the casserole from the fridge to take the chill off. Preheat your oven to 350°F, then bake the dish uncovered for 30–40 minutes, or until heated through and the cheese is melted and golden.
Serve warm and enjoy! This recipe makes 5–6 servings, and pairs perfectly with grilled meats, roasted veggies, or a crisp green salad.
Frequently Asked Questions
Can I use regular cream cheese instead of chive and onion?
Yes! If you don’t have chive and onion cream cheese on hand, you can use plain cream cheese and stir in a tablespoon of finely chopped fresh chives or green onions for a similar flavor.
Can I make this recipe the same day instead of ahead of time?
Absolutely. While it’s designed as a make-ahead dish, you can serve it right after mixing and topping with cheese. Just skip the refrigeration step and bake immediately until heated through and bubbly.
What kind of potatoes work best for this casserole?
Yukon Gold or Russet potatoes are great choices. Yukon Golds give a naturally creamy texture, while Russets are fluffy and absorb flavors beautifully.
Can I use a hand masher instead of a mixer?
Yes! A potato masher works just fine. The texture may be a little more rustic, but still delicious. Just make sure everything is well blended and smooth.
Can I freeze this casserole?
You can freeze it before baking. Wrap tightly and freeze for up to one month. When ready to serve, thaw overnight in the fridge and bake as directed.
What cheese works best for topping?
Cheddar is a classic choice, but Monterey Jack, Colby, or a blend of cheeses would also work well. Use what you love or have on hand.
How can I make this recipe more indulgent or festive?
Try adding crispy bacon bits, caramelized onions, or a sprinkle of paprika on top before baking. You could also swap in garlic herb cream cheese for a flavorful twist.
Can I double the recipe for a larger crowd?
Definitely! Just use a 9×13-inch baking dish and double all ingredients. You may need to add 5–10 minutes to the baking time to ensure it’s heated through.
FOR MORE RECIPES LIKE THIS, TRY:
Chive and Onion Potatoes
Real Mom Kitchen
Equipment
Ingredients
- 3 lbs. russet potatoes peeled and sliced
- ¾ cup reduced fat chive and onion cream cheese I used the whole 8 oz. container
- 2 Tbsp butter
- 3 Tbsp milk add more if need for desired consistency
- ¼ tsp pepper
- 1 cup cheddar cheese
Instructions
- A day ahead – In a medium sauce pan, boil potatoes until tender (about 20-25 minutes).
- Drain potatoes and place in a large mixing bowl. Add cream cheese, butter, pepper, and milk.
- Mix on medium speed (or with a potato masher) until smooth and well blended. Add more milk if need for desired consistency.
- Pour mixture into a sprayed 8 x8 x 2 inch baking dish. Top evenly with cheese. Cover and refrigerate.
- Cooking Directions – Remove casserole from the refrigerator 30 minutes prior to baking.
- Bake uncovered in a 350 degree oven for 30-40 minutes. Serves 5-6.
Nutrition
