Every Sunday dinner at my grandma’s house meant one thing: a heaping bowl of her famous sour cream and chive mashed potatoes. That first creamy bite, flecked with bright green chives, was pure comfort. Now I make them weekly – they’re the perfect blend of rich sour cream, buttery potatoes, and that fresh pop of chive flavor. Trust me, once you try this version, you’ll never go back to plain old mashed potatoes again!
Why You’ll Love These Sour Cream and Chive Mashed Potatoes
Let me tell you why these mashed potatoes are about to become your new favorite side dish:
- Creamiest texture ever – The sour cream melts into the potatoes like a dream, making them impossibly smooth
- Ready in 25 minutes flat – Faster than running to the store for premade mash
- Always a crowd-pleaser – My picky nephew actually asks for seconds of these!
- Goes with absolutely everything – From Tuesday night meatloaf to fancy holiday prime rib
Seriously, they’re the mashed potatoes that make people lick their spoons clean.
Ingredients for Sour Cream and Chive Mashed Potatoes
Here’s what you’ll need to make the creamiest, dreamiest mashed potatoes of your life. Pro tip: measure everything before you start – it makes the whole process so much easier when you’re not scrambling mid-mash!
- 4 large Yukon Gold potatoes (about 2 lbs), peeled and cut into 1-inch cubes (don’t skip peeling – we want silky smooth mash!)
- 1/2 cup full-fat sour cream (I’ve tried light, but trust me, go for full-fat here)
- 1/4 cup unsalted butter, at room temperature (this helps it blend in perfectly)
- 1/4 cup whole milk, warmed slightly (cold milk makes lumps, we don’t want lumps)
- 2 tbsp fresh chives, finely chopped (no dried stuff – we want those bright green flecks!)
- 1 tsp kosher salt (plus more for the boiling water)
- 1/2 tsp freshly ground black pepper (freshly ground makes all the difference)
See? Nothing fancy, just good, honest ingredients that come together to make something magical. Now let’s get mashing!
How to Make Sour Cream and Chive Mashed Potatoes
Okay, let’s turn these simple ingredients into the creamiest, most flavorful mashed potatoes you’ve ever tasted. I’ve made this recipe so many times I could do it in my sleep, but I’ll walk you through every step so yours turn out perfect too!
Boiling the Potatoes
First, fill a large pot with cold water (about 2 quarts) and add a generous tablespoon of salt – this seasons the potatoes from the inside out. Toss in your cubed potatoes and bring to a boil. Once boiling, reduce to a simmer and cook for 12-15 minutes until the potatoes are fork-tender (the fork should slide in easily, but the pieces shouldn’t be falling apart). Overcooked potatoes become waterlogged and gluey – we want them just tender enough to mash beautifully.
Mashing and Seasoning
Drain those potatoes well (give the colander a good shake!) and return them to the warm pot. Now the fun begins! Add your butter first – it should melt right into the hot potatoes. Pour in the warm milk gradually while mashing – this helps control the texture. When the potatoes are about halfway mashed, fold in the sour cream, salt, and pepper. Keep mashing until smooth, but don’t overdo it or they’ll get gummy. If they seem too thick? Add a splash more warm milk. Too thin? Let them sit in the warm pot for a few minutes to thicken up.
Adding the Chives
Here’s my favorite part – those gorgeous green chives! Fold them in right at the end so they stay bright and fresh. The heat from the potatoes will just barely wilt them, releasing their delicious oniony flavor without losing that beautiful color. Give everything one final gentle stir, then taste and adjust seasoning if needed. And voila – the creamiest, dreamiest sour cream and chive mashed potatoes you’ve ever made!
Tips for Perfect Sour Cream and Chive Mashed Potatoes
After making these at least a hundred times (no exaggeration!), I’ve picked up some tricks to guarantee perfect results every single time. Here are my can’t-live-without tips:
- Keep everything warm – Cold ingredients make lumpy mashed potatoes. I warm my milk slightly and leave butter out to soften. Even my mixing bowl gets a quick rinse with hot water first!
- Undermix is better than overmix – Stop mashing when the potatoes are just smooth. Overworking them releases too much starch and turns them gluey (we’re making mashed potatoes, not library paste!).
- Chop those chives small – I use kitchen shears to snip them fine so you get little bursts of flavor in every bite without long stringy pieces.
- Garnish like a pro – Right before serving, I always top with extra chives and a few pats of butter that melt into golden pools. Sometimes I’ll add a sprinkle of paprika for color, too.
Oh, and one bonus tip – if you’re making these ahead? Keep them warm in a slow cooker on low, stirring occasionally. They’ll stay perfect for hours!
Variations for Sour Cream and Chive Mashed Potatoes
While I’m obsessed with the classic version, sometimes I like to mix things up! Here are my favorite ways to play with this recipe when I’m feeling adventurous:
- Garlic lover’s dream – Add 2 cloves of minced garlic to the boiling water with the potatoes, or stir in 1/2 teaspoon of garlic powder with the sour cream
- Cheesy goodness – Fold in 1/2 cup shredded sharp cheddar or Parmesan at the end (the heat will melt it perfectly)
- Lighter option – Substitute Greek yogurt for half the sour cream – you still get that tangy creaminess with fewer calories
- Herb garden special – Mix in extra fresh herbs like parsley, dill, or thyme along with the chives
- Bacon bonus – Because everything’s better with bacon! Crumble 2-3 cooked strips on top before serving
The best part? You can try a different variation every time and never get bored. My family actually looks forward to “Mashed Potato Experiment Night” now!
Serving Suggestions
Now that you’ve made these glorious sour cream and chive mashed potatoes, let’s talk about how to serve them! Honestly, I’ve yet to find a meal these don’t pair perfectly with. They’re like the little black dress of side dishes – always appropriate and always impressive.
For weeknight dinners, I love them with simple roasted chicken (the juices mingle perfectly with the creamy potatoes) or a juicy steak. Sundays call for pairing with pot roast – that rich gravy pooling into the mashed potatoes is pure comfort. And holidays? These are non-negotiable on my Thanksgiving table right next to the turkey and cranberry sauce.
Pro tip: If you’re reheating leftovers (though in my house, there rarely are any!), add a splash of milk and warm them gently over low heat, stirring often. They’ll come back to life just like fresh! I sometimes stir in an extra pat of butter too – because why not?
For presentation, I always serve them in my favorite big ceramic bowl (the one that keeps them warm longest) with extra chives scattered on top. Sometimes I’ll make a little well in the center and fill it with melted butter or gravy – it’s like a delicious surprise waiting to be discovered!
Storage and Reheating
Okay, let’s talk about leftovers (though in my house, these sour cream and chive mashed potatoes rarely last that long!). When I do manage to save some, here’s how I keep them tasting just as good as when they’re fresh:
Storing: Pop them in an airtight container and they’ll keep in the fridge for about 3 days. I like to press plastic wrap directly on the surface before sealing the lid – this prevents that weird dried-out skin from forming on top. Pro tip: Write the date on the container with a dry-erase marker so you don’t forget when you made them!
Reheating: The secret to bringing mashed potatoes back to life? Low and slow on the stovetop with a little TLC. Add a splash of milk (about 1-2 tablespoons per cup) and a pat of butter, then warm over medium-low heat, stirring frequently. This gradual reheating keeps them creamy instead of gluey. If they seem too thick, just add a bit more milk until they reach that perfect consistency again.
Microwave warning: I know it’s tempting, but nuking them often leaves hot spots and can make the texture gummy. If you must microwave, do it in 30-second bursts, stirring well between each one, and add that extra butter and milk I mentioned.
And hey – if you somehow end up with more leftovers than you can handle? These freeze surprisingly well! Portion them into freezer bags, flatten, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Nutritional Information
Now, I’m no nutritionist, but I know folks like to have an idea of what they’re eating – so here’s the scoop on these creamy dreamy potatoes! Remember, these are estimates and can vary based on your exact ingredients (like if you go crazy with the butter like I sometimes do).
- Serving Size: About 1 cup
- Calories: 220 (worth every single one!)
- Fat: 12g (7g saturated)
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Sodium: 320mg
Now, if you’re watching certain nutrients, here are my little tweaks: For less fat, you could try reduced-fat sour cream (though I think it’s not quite as dreamy). Need lower sodium? Just ease up on the salt. But honestly? I say enjoy them as-is – life’s too short for sad, diet mashed potatoes!
Frequently Asked Questions
After years of making these sour cream and chive mashed potatoes, I’ve heard all the questions! Here are the ones that come up most often, along with my tried-and-true answers:
Can I use dried chives instead of fresh?
Technically yes, but please don’t! Fresh chives make all the difference – they give those bright green flecks and fresh oniony flavor that dried just can’t match. If you’re absolutely desperate, use 2 teaspoons dried, but the texture and flavor won’t be nearly as good. Trust me, it’s worth running to the store for fresh!
Help! My mashed potatoes turned out lumpy – how can I fix them?
Don’t panic! First, try pressing them through a fine mesh strainer or food mill – this works wonders. No special tools? Heat a bit more milk and beat the potatoes with a hand mixer on low (just don’t overdo it). Worst case? Call them “rustic” and promise extra butter on top – nobody will complain!
Can I make these ahead for a dinner party?
Absolutely! They’re my go-to make-ahead side. Just prepare as usual, then keep warm in a slow cooker on low for up to 2 hours (stir occasionally). Or refrigerate and reheat with extra milk and butter when needed. The chives might lose a bit of color, so I always add a fresh sprinkle right before serving.
25-Minute Sour Cream and Chive Mashed Potatoes Recipe – Creamy Bliss!
Creamy mashed potatoes with sour cream and fresh chives for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Boiling, Mashing
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 large potatoes, peeled and cubed
- 1/2 cup sour cream
- 1/4 cup butter
- 1/4 cup milk
- 2 tbsp fresh chives, chopped
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Boil potatoes in salted water until tender, about 15 minutes.
- Drain potatoes and return to the pot.
- Add sour cream, butter, milk, salt, and pepper.
- Mash until smooth.
- Stir in chopped chives.
- Serve warm.
Notes
- Use Yukon Gold potatoes for best texture.
- Adjust milk for desired consistency.
- Garnish with extra chives if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
