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.
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.
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
- 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
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.
Add the potatoes back to the stock pot followed by sour cream, chives, minced garlic, and black pepper.
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
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.
Most likely you over-worked your mashed potatoes and/or they are too waterlogged. Causing for that gluey reaction.
It’s always best to plan for â…“-1/2 pounds of potatoes per person when making mashed potatoes.
Leftover mashed potatoes can be transformed into mashed potato soup or even potato pancakes.
Tips & Tricks
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
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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Sour Cream and Chive Mashed Potatoes
Equipment
- Stove Top
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
- â…› teaspoon black pepper
- salt to taste
Instructions
- 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.
- Add the potatoes back to the stock pot followed by sour cream, chives, minced garlic, and black pepper. Using a potato mixer, mix potatoes until smooth and creamy. Taste before serving. Add additional salt and/or pepper. Top with additional chives and butter if desired and serve immediately.
Notes
- 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.
- Leftovers – Freeze the mashed potatoes in a freezer zip lock. They will store for up to 3 months in the freezer. Perfect for a quick weeknight meal side dish!
Nutrition
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Jocelyn@Brucrewlife
Mmmm, those potatoes look fabulous! I will be using this recipe next time I make mashed potatoes! 😉
Christine from Cook the Story
Mashed potatoes are the perfect comfort food, and I love your tip about freezing them. Pinned and shared!
Katie
Thanks Christine. I just want this baby to get here so I can thaw them out and eat a big bowl of them!!!
Rebecca {foodie with family}
Oh yes. Frozen mashed potatoes are such a frozen asset! 🙂 It’ll be so nice just to reheat these GORGEOUS mashers when the baby comes!
Jessica @ A Kitchen Addiction
I’ve never thought of freezing mashed potatoes before! Love these!
Paula - bell'alimento
Such a perfect side!
Shaina
These fluffy potatoes are calling my name.
Katie
ha ha thanks Shaina!
Kayle (The Cooking Actress)
OMGOSH these potatoes look soooooo creamy and buttery. Dying.
Anna @ Crunchy Creamy Sweet
Totally making this tomorrow for dinner! I LOVE mashed potatoes! Pinned!