Description
Creamy, buttery mashed potatoes made with sour cream and chives for a smooth texture and fresh, mild onion flavor. A simple, classic side dish that’s perfect for holidays or weeknight dinners.
Ingredients
Units
Scale
- 3 pounds Yukon gold potatoes, peeled and cut into 1 - 1 1/2 inch cubes
- 1/2 cup salted butter
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 cup half and half
- 3/4 cup sour cream
- 1/4 chopped chives
- 1 tablespoon butter for topping
Instructions
- Add cubed potatoes to a large pot and pour cold water over them by at least 1 inch. Add 1 teaspoon salt, cover pot and bring to a boil over medium high heat. Lower heat so that the potatoes are in simmer/low boil for about 15 minutes.
- Test for doneness by breaking apart one with a fork. Cook a few more minutes if needed. Remove about 1/2 cup potato water and set aside if needed later. Drain potatoes.
- Return to the hot pot, turn heat to low. Add the butter and half and half. Using a potatoe masher, mash the potatoes by hand until smooth.
- Turn off heat and stir in sour cream, 1 teaspoon salt and pepper.
- Serve with a pat of butter on top and additional chopped chives, if desired.
Notes
*Make sure the cubed potatoes are about the same size so that they cook evenly.
*Reserve a little of the cooking water to smooth out the consistency if the potatoes thicken as they sit.
*Don't use a blender. Mash gently by hand or with a hand mixer on low to avoid gluey potatoes.
*Refrigerate: Store leftovers tightly covered for up to 3 days.
*Freeze: Freeze for up to 2 months. Thaw overnight in the refrigerator.
Nutrition
- Serving Size: 1
- Calories: 391
- Sugar: 2.9g
- Sodium: 950mg
- Fat: 21g
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 7.4g
- Cholesterol: 56mg