A great way to doctor up simple mashed potatoes is to add sour cream and chives to them. These sour cream mashed potatoes are creamy, rich, flavorful, and a little tangy thanks to the sour cream. It’s an amazing side dish that will go well with many main dishes.
What kind of potatoes to use: the best potatoes for mashed potatoes are starchy/mealy potatoes (like Russets, Idaho) – they are high in starch and low in moisture, they don’t hold their shape very well but are great for mashing and boiling.
Do you have to peel the potatoes? No, the potato peel is edible but sometimes can be tough to chew (it’s up to your preferences).
Butter: adds richness and makes these potatoes creamy.
Garlic powder: adds garlicky flavor without being too harsh.
Milk – thins out the potatoes.
Do you have to put milk in mashed potatoes? No, you can also add water or vegetable/chicken broth instead. You can also add cream instead of milk, but use less butter.
Chives: add nice, oniony, sharp flavor, and also a pop of color!
Sour cream: Why put sour cream in mashed potatoes? It adds an amazing sour tang to these potatoes. They taste rich and creamy without being too heavy (the tangy flavor of the sour cream cuts down the richness). If you try it, you’ll understand!
How to substitute sour cream in mashed potatoes?
- Try Greek yogurt with a little bit of lemon juice!
- Buttermilk (but don’t add any milk or the potatoes will be too thin)
- Creme fraiche.
How to make mashed potatoes with sour cream step by step:
STEP 1: Peel the potatoes, chop any larger ones so they’re all a similar size. Add the potatoes into a large pot, pour over cold water, salt the water. Cook the potatoes until fork-tender.
How long to boil potatoes?
I cut my potatoes into 1 1/2-inch (4cm) chunks and cook them for about 10-15 minutes. Check with a fork if they are ready – they should be soft enough to be pierced with a fork.
STEP 2: Mash the potatoes (while hot). Do not mash them for too long or they will be gummy.
How to mash potatoes:
- You can use a potato masher or potato ricer.
- Use an electric potato masher.
- You can mash them using a hand mixer or a stand mixer fitted with a paddle attachment.
STEP 3: Add all the other ingredients (soft butter, milk, sour cream, finely chopped chives, garlic powder) and stir until well combined (but do not stir for too long). It’s important to add the other ingredients while the potatoes are still hot.
STEP 4: Season to taste with salt and pepper.
Garnish with more chives and melted butter.
Unfortunately, all mashed potato recipes taste best freshly made. But, sometimes there is no time, so what I like to do is: thin the potatoes with milk (they will thicken a bit when cold), put them in a baking dish, cover with butter slices and bake at 350°F/180°C for about 10 minutes or until warm.
How long to store sour cream mashed potatoes: store them in the fridge for up to 3 days.
Other side dish recipes you may like:
- Green beans almondine
- Roasted butternut squash with cranberries, rosemary, pecans, and feta
- Zucchini gratin (cheesy scalloped zucchini)
- Potato Pancakes
- Instant Pot Corn on the cob
- Baked ratatouille (confit byaldi)
- Coconut rice recipe (stove or pressure cooker)
- Cream cheese mashed potatoes
Sour cream mashed potatoes with chives
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- 2 lbs (1kg) starchy/mealy potatoes like Russet, Idaho
- 1/4 cup milk
- 4 tablespoons soft butter 60g
- 1/2 cup sour cream 120g
- 6 tablespoons chopped chives
- 1 teaspoon garlic powder
- salt and pepper to taste
- Peel and cook the potatoes until fork-tender.
- Mash the potatoes (while hot). You can use a regular potato masher or potato ricer (the potatoes will be slightly more fluffy). Do not mash them for too long or they will be gummy.
- Add all the other ingredients and stir until well combined (but do not stir for too long). It’s important to add the other ingredients while the potatoes are still hot.
- Season to taste with salt and pepper.
- Garnish with more chives and melted butter.
- Unfortunately, all mashed potato recipes taste best freshly made. But, sometimes there is no time, so what I like to do is: thin the potatoes with milk (they will thicken a bit when cold), put them in a baking dish, cover with butter slices and bake at 350°F/180°C for about 10 minutes or until warm. Store them in the fridge for up to 3 days.
- Calories = 1 serving (1/4 of the recipe). This is only an estimate!
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!