Irish Potato and Chive Casserole

17 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    50 m
  • Ready In

    1 h 5 m
Recipe by  BAWHITE1

“A new twist for mashed potatoes. I usually add a dash of onion and garlic powder. I also do a taste test prior to baking to see if they need more salt. Potatoes are combined with cream cheese, sour cream, chives, butter, and paprika...Delicious!!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 8 servings



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place potatoes in a large pot of water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain.
  3. Combine hot potatoes, cream cheese, sour cream, butter, and salt together in a large bowl. Mash until creamy.
  4. Spoon potato mixture into a 2-quart casserole dish. Sprinkle with chives and paprika.
  5. Bake in preheated oven until bubbling, about 30 minutes.

Share It

Reviews (17)

Rate This Recipe
Sarah Jo

Sarah Jo

This is one of my most favorite ways to make mashed potatoes. I like to add a little sauteed fresh minced garlic, too. Whenever I make this, there's NEVER any leftovers. NOTE: This is a great base for colcannon, too. Just steam your cabbage and cook your bacon to a crisp and crumble, then fold the cabbage and bacon in. It's seriously heavenly.



I don't know what it is that makes it so, but there's something about taking relatively ordinary mashed potatoes and baking them that transforms them into something extraordinary. Hubs said this is remiminscent of what you'd you'd get in fine restaurants. Since I was making this for just the two of us I piped the potatoes with a large open star tip into 6 oz. ramekins which made this elegant as well as delicious.

Meryl B

Meryl B

VERY delicious. I didn't change anything. My husband is a huge potato loving guy and loved it. I did cover the casserole for the first 20 min and took the cover off for the remaining 10 min. my oven tends to over bake and I didn't want it to be dried out. I served it with corned beef instead of the usual boiled potatoes. Will be a new tradition.

More Reviews

Similar Recipes

Irish Potato Casserole

Irish Potato Casserole

Potato Spinach Casserole

Potato Spinach Casserole

Potato Casserole I

Potato Casserole I

Mashed Potato Casserole

Mashed Potato Casserole

Cheesiest Potatoes Casserole

Cheesiest Potatoes Casserole

The Irish Potatoes

The Irish Potatoes


Amount Per Serving (8 total)

  • Calories
  • 425 cal
  • 21%
  • Fat
  • 27.4 g
  • 42%
  • Carbs
  • 39.3 g
  • 13%
  • Protein
  • 7.5 g
  • 15%
  • Cholesterol
  • 74 mg
  • 25%
  • Sodium
  • 338 mg
  • 14%

Based on a 2,000 calorie diet



previous recipe:

Mashed Potato Casserole


next recipe:

Irish Potato Casserole