Sour Cream and Chive Mashed Potatoes

Name: Sour Cream and Chive Mashed Potatoes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 5 lbs Russet Potatoes (peeled and cubed); 1 tablespoon salt; 1 stick salted butter; 8 oz. sour cream; 2 tablespoon chives (minced); 1 tablespoon minced garlic in water; 1/8 teaspoon black pepper; salt to taste

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Fresh chives cut from the garden and sour cream are blended together to bring an easy homemade recipe for sour cream and chive mashed potatoes. These mashed potatoes compliment just about any dinner whether it’s a weekday meal, pot luck, or even holiday gathering.

White bowl filled with mashed potatoes, melted butter, and chives.

Looking to spice up the traditional mashed potatoes? Why not make my recipe for Sour Cream and Chive Mashed Potatoes? They are perfect for any day of the week, a special occasion, or even a holiday. Years, ago when I made these mashed potatoes I was awaiting my sons arrival. I decided to make five pounds worth. My husband and I enjoyed them for dinner, and then I divided and froze them in 2-3 person portions for easy meals. I went a little crazy with the freezer meals while I was pregnant with both of my children.

These sour cream mashed potatoes compliment just about any main dish. I love pairing the mashed potatoes with my slow cooker ham, shoulder roast, chicken marsala, lemon butter garlic salmon, or even my Italian meatloaf.

A white bowl filled with mashed potatoes and chives.

In this post you I share with you step-by-step photos, tips, and tricks on how to make the very best mashed potatoes with sour cream.

🥘Ingredients
🔪Directions
⭐FAQs
💭Tips & Tricks
📋Potato Recipes

Ingredients

White Potatoes – I find that russets, white potatoes, and yukon golds work best when making mashed potatoes. Take the extra few minutes to peel them. Steer clear of red potatoes as these are waxier and can produce gummy/gluey like mashed potatoes.
Sour cream – Full fat, light, and non-fat will all work. Don’t have sour cream, but still want the tang? Use plain yogurt instead.
Butter – I almost always use salted butter. But you can always use unsalted butter.
Garlic – I like to use minced garlic in water (such as Spice World brand) as it’s not as pungent yet still gives great flavor to the potatoes.
Chives – Fresh chives are the way to go. You can use a dehydrated, but they will not yield as strong of a flavor.
Salt & Pepper – I use both to season the mashed potatoes right before I mash them. Then add in a little more if needed.

Directions

Peeled diced potatoes in a cast iron yellow pot.

In a large stock pot, add salt to water and boil peeled cubed potatoes for 15-20 minutes until tender but still firm.

Drain the potatoes.

While potatoes are draining melt the butter in the stock pot. Once the butter is half way melted. Remove from heat.

Cooked diced potatoes, sour cream, garlic, and chives.

Add the potatoes back to the stock pot followed by sour cream, chives, minced garlic, and black pepper.

Potatoes mashed in a pot with a black potato masher.

Using a potato mixer, mix potatoes until smooth and creamy. Taste before serving. Add additional salt and/or pepper. Top the Sour Cream and Chive Mashed Potatoes with additional chives and butter if desired and enjoy immediately.

FAQs

Can you substitute sour cream for milk in instant mashed potatoes?

If you don’t have milk, don’t worry! You can substitute sour cream, half and half, heavy cream, or even plain yogurt as a substitute for milk in mashed potatoes. If using a thicker dairy product and the potatoes look a little too thick you can use a little water and/or broth to thin out the potatoes.

Why did my mashed potatoes turn out gummy?

Most likely you over-worked your mashed potatoes and/or they are too waterlogged. Causing for that gluey reaction.

How many potatoes should you make per person for mashed potatoes?

It’s always best to plan for ⅓-1/2 pounds of potatoes per person when making mashed potatoes.

What can I make with leftover mashed potatoes?

Leftover mashed potatoes can be transformed into mashed potato soup or even potato pancakes.

Tips & Tricks

Top view of mashed potatoes in a bowl sitting on a blue and white cloth.

Here are a few of my favorite tips and tricks I’ve found helpful when making this recipe.

Peel – Take the time to peel the mashed potatoes. This will yield a creamier potato.
Potatoes – Always use a white potato like russets, yukon gold, or even white potato. These work best for mashed potatoes.
Even Pieces – Whenever boiling potatoes you want to have even cut pieces. Make sure they are at least 1-2 inches thick. The larger the better–it prevents them from being water logged yielding a gummy potato.
Room Temperature – Take the sour cream and butter out of the refrigerator before you start to peel the potatoes. You are less likely to have gummy potatoes if you have the dairy at room temperature.
Mashing – I’ve found that using a potato masher prevents my potatoes from going gluey!

Potato Recipes

Overhead photo of a bowl of mashed potatoes with chives and baking potatoes.

Love potatoes as much as I do? Here are a few more of my favorite potato recipes.

Looking for a lower-carb potato option? Try my cauliflower-leek puree! But if you love a good sour cream and chive baked potato you’ll love this spin on the classic mashed potato recipe!

If you make this sour cream mashed potatoes recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

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