Irish Cheddar and Chive Smashed Potatoes

"From Wild Oats Natural Marketplace. Looks irresistible and had to post for safekeeping. Note: Since posting this, I have made this several times due to popular demand. It was the star of my Thanksgiving feast."
photo by diner524 photo by diner524
photo by diner524
photo by Diana Adcock photo by Diana Adcock
photo by kellychris photo by kellychris
Ready In:




  • Cut potatoes into 2 inch chunks. Place in saucepan, cover with water and stir in 2 teaspoon salt. Bring to a boil over high heat, turn down to a simmer and cook for 15 to 20 minutes, until the potatoes are tender.
  • Drain potatoes, return to saucepan. Mash potatoes by hand to a coarse texture. Turn heat to low, stir milk and butter. Fold in cheese and chives and add salt and pepper to taste.

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  1. Very nice potatoes. Easy to prepare, with a nice boost in flavor from the Irish cheddar and chives. Thanks for sharing! CQ2
  2. I loved these potatoes. I used Irish aged cheddar and irish butter. These are delicious and easy to make.
  3. wonderful mr picky very happy cherry bombers
  4. What a great tater recipe!! I love red skinned taters, they work so well in this, and most other, recipes. I made this as written and used an Irish Cheddar Cheese (Kerrygold's). Served as a side to grilled steaks and green beans, so good!! I left mine quite chunky, as I didn't want a total mashed tater side and I probably added more then stated chives, love them. Thanks for sharing the recipe, made for Culinary Quest 2015.
  5. Excellent potatoes. I know I'll be making them this way many times! Lesley (aka K9 Owned)


I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
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