Description
Creamy sour cream chive mashed potatoes that are fluffy and rich in flavor, making them an ideal side dish for any meal. The tangy sour cream and fresh chives add a delightful twist to this classic comfort food.
Ingredients
Scale
- 2 pounds of russet potatoes
- 1 cup of sour cream
- 1/2 cup of unsalted butter
- 1/2 cup of whole milk
- 1/4 cup of fresh chives, chopped
- Salt, to taste
- Black pepper, to taste
- Optional: garlic powder or roasted garlic for added flavor
Instructions
- Opt for russet potatoes for a fluffy texture. Yukon Gold can be used for a creamier consistency.
- Peel the potatoes using a vegetable peeler and cut them into 1 to 2-inch chunks for even cooking.
- Rinse the potato chunks under cold water to remove excess starch for a smoother mash.
- Place the potato chunks in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes until fork-tender.
- Drain the cooked potatoes in a colander and let them sit for a few minutes to remove excess moisture.
- Return the drained potatoes to the pot and mash them to your desired consistency.
- While hot, add the unsalted butter in smaller pieces and stir until melted and incorporated.
- Add sour cream and whole milk, stirring gently to combine for a creamy texture. Adjust milk for richness as desired.
- Season with salt and black pepper to taste, starting with about a teaspoon of salt. Add garlic powder or roasted garlic if desired.
- Gently fold in the chopped chives for added flavor and color.
- Taste the mashed potatoes and adjust seasoning as needed.
- Transfer to a serving bowl, creating a well in the center for a pat of butter and garnish with extra chives.
- Serve as a side dish with roasted meats, grilled chicken, or hearty vegetarian meals.
- Cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days.
- Reheat in a saucepan over low heat, adding a splash of milk or cream to restore creaminess.
- Cool completely before freezing in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.
Notes
- Opt for russet potatoes for a fluffy texture. Yukon Gold can be used for a creamier consistency.
- Rinse the potato chunks under cold water to remove excess starch for a smoother mash.
- Adjust milk for richness as desired.
- Add garlic powder or roasted garlic if desired.
- Cool completely before transferring to an airtight container.
- Reheat in a saucepan over low heat, adding a splash of milk or cream to restore creaminess.
- Cool completely before freezing in a freezer-safe container for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes