Name: Cheesy Holiday Potatoes
Prep time: 5 min
Cook time: 20 min
Total time: 45 min
Ingredients: 5 potatoes; 1 tsp salt; 2 Tbsp butter ((divided)); 1 cup French onion dip; 1 cup shredded sharp cheddar cheese

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My granny will be 99 in a few months and she has made these potatoes every Christmas Eve of my life. I’m constantly amazed by this woman and her culinary talents (and that she is still cooking)! This dish is so easy, but packs in so much flavor! It’s a perfect side for any dinner from holiday spreads to quick weeknight meals.

Cooked cheesy holiday potatoes being scooped onto a plate

Serves: 4
Prep Time (including boiling the potatoes): 25 minutes
Bake Time: 20-25 minutes
Total Time: 45-50 minutes

Ingredients:

potatoes
butter
salt
French onion dip
shredded cheese

potatoes, French onion dip, butter, salt and shredded cheese on a counter

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Step 1: Peel and rinse potatoes, then slice into equal size pieces. I like to cut them in two, then cut each half in two again (quarters). Place cut potatoes into a large pot then fill pot with enough water to cover the potatoes by a couple of inches. Bring pot of water with potatoes to a boil over high heat. Cover and reduce heat to medium. Continue boiling.

potatoes being cut into quarters on a cutting board

Step 2: Check potatoes for doneness after about 20 minutes. They may need up to 30 minutes depending on size. They are ready when they start to fall apart when pierced with a fork.

Step 3: Preheat oven to 350º F. Turn the stove burner off then carefully drain water from potatoes (SO HOT, even the steam should be avoided). Return pot with drained potatoes to the warm burner. Gently stir potatoes for a minute or two to help evaporate the rest of the water. Turn heat off. Whip the potatoes with a hand mixer continuing to mix while adding salt, butter and French onion dip. You can also use a hand masher.

mashed potatoes in a pot with French onion dip, butter, and salt

potatoes and dip being mixed with a hand mixer

Step 4: Butter the sides and bottom of an oven proof baking dish (I’m using an enameled cast iron pot, but a glass casserole dish will work great). Scoop potatoes into dish and smooth the top. Sprinkle cheese over the top. Bake in oven for 20-25 minutes or until the cheese is melted and potatoes are heated through.

mashed potatoes in a baking dish with shredded cheese

a pot with cooked cheesy holiday potatoes on a counter

Tips:

This dish can be made ahead of time and stored in the refrigerator, but you’ll need to add about 20 minutes to the cook time.
The photos show a larger serving. This recipe is easily doubled or tripled to feed a crowd.
My mom’s mashed potato rule never fails! If you’re wondering how many potatoes you need – 1 medium potato per person and 1 for the pot (so 5 potatoes for 4 people).
In a hurry? Use store bought prepared mashed potatoes and mix with dip. Cover with cheese and bake as usual.

Cheesy Holiday Potatoes

My granny will be 99 in a few months and she has made these potatoes every Christmas Eve of my life. I'm constantly amazed by this woman and her culinary talents (and that she is still cooking)! This dish is so easy, but packs in so much flavor! It's a perfect side for any dinner from holiday spreads to quick weeknight meals.

Beth

Prep Time 5

Cook Time 20

Bake Time 20

Total Time 45

Servings

Ingredients

5 potatoes
1 tsp salt
2 Tbsp butter (divided)
1 cup French onion dip
1 cup shredded sharp cheddar cheese

Instructions

Peel and rinse potatoes, then slice into equal size pieces. I like to cut them in two, then cut each half in two again (quarters).
Place cut potatoes into a large pot then fill pot with enough water to cover the potatoes by a couple of inches. Bring pot of water with potatoes to a boil over high heat. Cover and reduce heat to medium. Continue boiling.
Check potatoes for doneness after about 20 minutes. They may need up to 30 minutes depending on size. They are ready when they start to fall apart when pierced with a fork.
Preheat oven to 350º F. Turn the stove burner off then carefully drain water from potatoes (SO HOT, even the steam should be avoided). Return pot with drained potatoes to the burner (heat on low if no longer warm). Gently stir potatoes for a minute or two to help evaporate the rest of the water. Turn heat off. Whip the potatoes with a hand mixer continuing while adding salt, 1 Tbsp butter and French onion dip. You can also use a hand masher.
Butter the sides and bottom of an oven proof baking dish with remaining butter (I'm using an enameled cast iron pot, but a glass casserole dish will work great). Scoop potatoes into dish and smooth the top. Sprinkle cheese over the top. Bake in oven for 20-25 minutes or until the cheese is melted and potatoes are heated through.

Notes

- This dish can be made ahead of time and stored in the refrigerator, but you’ll need to add about 20 minutes to the cook time.
- The photos show a larger serving. This recipe is easily doubled or tripled to feed a crowd.
- My mom’s mashed potato rule never fails! If you’re wondering how many potatoes you need – 1 medium potato per person and 1 for the pot (so 5 potatoes for 4 people).
- In a hurry? Use store bought prepared mashed potatoes and mix with dip. Cover with cheese and bake as usual.