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Sour cream mashed potatoes with chives in a white-blue bowl.
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Sour cream mashed potatoes with chives

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.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 331kcal
Author Aleksandra


  • 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.
  • Enjoy!


  • 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!


Calories: 331kcal