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Mashed potatoes in a white bowl sitting on a blue and white towel.

Sour Cream and Chive Mashed Potatoes

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.
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Course: Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 10
Calories: 225kcal

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
  • 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

Serving: 1cup | Calories: 225kcal | Carbohydrates: 42g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 728mg | Potassium: 978mg | Fiber: 3g | Sugar: 2g | Vitamin A: 167IU | Vitamin C: 14mg | Calcium: 56mg | Iron: 2mg
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