Sour Cream and Chives Mashed Potatoes

These Sour Cream and Chives Mashed Potatoes are smooth, buttery, and full of flavor from sour cream and a handful of fresh chives. It's a classic, easy mashed potatoes recipe that fits just as perfectly on a weeknight table as it does beside a Holiday roast.

When you want mashed potatoes that feel a little extra special, this is my go-to recipe. The combination of butter, half and half, and sour cream creates a rich, velvety texture, while chives add a mild onion flavor. It's so deliciously rich and satisfying, you won't need gravy but you can certainly serve it with one if you prefer.

Some other recipes to try for a fall meal or a Holiday are Loaded Mashed Turnips. They are a creamy mash with bacon, sour cream, and cheese; totally rich and satisfying. Mashed Carrots and Turnips are slightly sweet and buttery with just the right texture. These side dishes can be doubled for a crowd and kept warm in a slow cooker until serving time.

Ingredients Needed

(See the full measurements and directions in the recipe card below.)

Ingredient Notes & Substitutions

Butter and Dairy: Full-fat sour cream and half and half make the creamiest mashed potatoes. Whole milk or low-fat versions will be a bit lighter but still delicious.

Cheese Additions: For a richer version, stir in ¼-1/2 cup sharp cheddar cheese. Cream cheese also works, though between the butter, half and half, and sour cream, these potatoes are already very rich.

What Kind of Potatoes Can I Use for Mashed Potatoes?

Yukon Golds are my favorite because they naturally create a creamy, buttery mashed potato. But if you only have other types, they'll work fine with just a little tweaking.

• Russet potatoes: Light and fluffy; add liquid gradually and mash gently to avoid a gluey texture.
  
• Red potatoes: Waxy and slightly sweet, they make a rustic mashed potato. Many people like to leave the skins on. A bit of extra butter helps keep them creamy.
  
• White potatoes (Eastern) : Thin-skinned with a mild flavor; a cross between Russets and Yukons.
  
• Other yellow varieties (Yellow Finn, Butterball, Gold): Rich, golden color and creamy texture similar to Yukon Golds.
• Fingerling or baby potatoes aren't ideal for mashing because they're waxy, but they'll work in a pinch if you like a rustic or a bit chunky and less whipped texture.
  

How to make Sour Cream and Chive Mashed Potatoes

The full instructions are in the recipe card below.

Step 1: Cover potatoes with water by at least 1 inch. Bring to a boil over medium-high heat. Cook for about 15-20 minutes. Check with a fork.

Step 2: Drain the potatoes and return to the hot pot on stovetop.

Step 3: Heat potatoes on very low and add half and half and butter. Mash until smooth.

Step 4: Turn off heat and and stir in sour cream and chives.

Step 5: Stir in remaining salt and pepper.

Step 6: Serve with additional chopped chives and a pat of butter, if desired.

Recipe Testing Tips

• Don't use a blender. Mash gently by hand or with a hand mixer on low to avoid gluey potatoes.
  
• Mash the potatoes while warm. The potatoes blend more smoothly before they cool.
  
• Taste and adjust seasoning before serving; potatoes absorb salt quickly.
  
• Leave potatoes in the hot pot after draining. This will let excess moisture steam off before adding butter or dairy for a creamier texture.
  
• Reserve a little of the cooking water to smooth out the consistency if the potatoes thicken as they sit.

Storage and Reheating

• Refrigerate: Store leftovers tightly covered for up to 3 days.
  
• Freeze: Freeze for up to 2 months. Thaw overnight in the refrigerator.
• Reheat: Warm gently on the stovetop, in the microwave, or in a covered dish in a 300°F oven until hot. Stir and add a bit of butter if needed.
  
• Keep Warm: Hold in a covered slow cooker on "warm" or "low." Add a splash of milk and stir before serving.

Other Side Dishes We Love for the Holidays

When I'm planning a big family meal, I like to mix creamy sides with colorful vegetables. These are some of my favorite recipes that make repeat appearances at our holiday table:

• Roasted Asparagus and Carrots with Herb Sauce
• Marinated Brussels Sprouts
• Blackened Green Beans
• Marinated Asparagus
• Maple Butternut Squash

Frequently Asked Questions