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These creamy Mashed Potatoes with Sour Cream and Chives are rich, smooth, flavorful and easy! The best mashed potato recipe is simple enough for your next weeknight supper, but also delicious enough for a holiday dinner. Your family and friends will love the buttery, thick, and slightly tangy side dish that comes together in 30 minutes with just 5 simple ingredients!

Close up side shot of a bowl of creamy mashed potatoes
Table of Contents
  1. Creamy Mashed Potatoes Recipe
  2. Best Potatoes for Mashed Potatoes
  3. Ingredients for Homemade Mashed Potatoes with Sour Cream
  4. How to Make Mashed Potatoes from Scratch
  5. What to Serve with Mashed Potatoes with Sour Cream
  6. Make Ahead
  7. Recipe Variations – Mashed Potatoes with Sour Cream
  8. Tips for the Best Mashed Potato Recipe
  9. Creamy Mashed Potatoes with Sour Cream and Chives Recipe

If you love mashed potato recipes, be sure to try these make-ahead garlic mashed potatoes, a pot of 3-ingredient buttermilk mashed potatoesred skin mashed potatoes, and these flavorful mashed sweet potatoes, too!

Creamy Mashed Potatoes Recipe

These easy mashed potatoes with sour cream and chives are the only mashed potato recipe that you’ll ever need! They’re fluffy, creamy, smooth and rich — and a practical option that pairs nicely with almost any entrée. The make ahead side dish is even convenient for potlucks, entertaining, or big holiday meals when you don’t want to be stuck in the kitchen. Just assemble them in advance and pop them in the oven or slow cooker when you’re ready to enjoy!

Best Potatoes for Mashed Potatoes

Yukon Gold potatoes are the best potatoes to use for creamy mashed potatoes with sour cream. They have a dense, uniform texture, an inherently “buttery” flavor, and don’t turn grainy, watery, or mushy when cooked. Russet potatoes will also work for mashing, but the Yukon Gold have less starch, which means they absorb less water when boiled and stay super creamy when mashed.

Yukon gold potatoes on a wooden table

Do you cut potatoes before boiling for mashed potatoes?

Yes, cut the potatoes before boiling so that they cook quickly and evenly. I like to peel the potatoes before cutting as well to avoid any skin in the mashed potatoes at the end. This ensures the smoothest, creamiest texture.

Peeled and diced potatoes on a wooden cutting board

Ingredients for Homemade Mashed Potatoes with Sour Cream

This is just a quick overview of the ingredients that you’ll need to whip up a batch of easy mashed potatoes with sour cream. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.

  • Potatoes: peeled and cubed Yukon Gold are the top choice here. You’ll need 3 pounds total, which can be anywhere from about 8-15 potatoes (depending on the size of your potatoes).
  • Butter: salted butter adds flavor and richness to the mashed potatoes.
  • Half-and-half or whole milk: just enough liquid to bring the potatoes together into a smooth mash. You can use half-and-half, whole milk, or even make them truly indulgent with heavy cream.
  • Sour cream: adds a rich, thick, creamy touch to the potatoes with just a hint of tang.
  • Chives: fresh herbs are always best for bright flavor that cuts through the richness of the potatoes. You can omit this ingredient, or substitute with sliced green onions.
  • Kosher salt and freshly-ground black pepper: to enhance the flavors in the potatoes.
Ingredients for mashed potatoes with sour cream

How to Make Mashed Potatoes from Scratch

Skip the store-bought mashed potatoes and whip up a batch of these creamy, fluffy potatoes at home. They’re quick, easy, and incredibly delicious!

  1. Simmer potatoes on the stovetop until they’re tender when pieced with a knife, about 10-12 minutes.
  2. Drain the potatoes really well, then return them to the pot.
  3. Turn the stove to low heat and gently shake the pan over the low flame for about 1 minute. This will help evaporate any additional water, ensuring that you have very dry potatoes.
  4. Mash the potatoes.
  5. Add butter and half-and-half or milk until the potatoes are very creamy. You might not need all of the milk, so add it gradually and stop when the potatoes reach the desired consistency.
  6. Whisk in the sour cream and chives until completely combined.
  7. Taste and season with salt and pepper.
  8. Transfer the potatoes to a serving bowl and garnish with extra butter and additional chives, if desired.
Riced potatoes in a mixing bowl
Process shot showing how to make the best mashed potato recipe
Square overhead shot of a bowl of creamy mashed potatoes with sour cream and chives on a wooden table

What to Serve with Mashed Potatoes with Sour Cream

From a holiday table to a weeknight dinner, this versatile side dish goes well with just about any of your favorite entrées. Here are a few ideas to get you started:

Make Ahead

It’s really convenient to prepare these sour cream mashed potatoes in advance and then just reheat them when you’re ready to enjoy. Here are a few tips:

  • Peel and dice the potatoes up to 4 hours ahead. Keep them covered in cold water to prevent browning until you’re ready to boil and mash.
  • Prepare the mashed potatoes as instructed, cool to room temperature, cover and refrigerate for up to 3 days. When ready to serve, allow the potatoes to come to room temperature on the counter for at least 30 minutes. Reheat the mashed potatoes in a slow cooker on HIGH heat for 1 hour, or cover the dish and bake them in a 350° F oven just until warmed through (about 30 minutes).
  • You can freeze the mashed potatoes in an airtight container for up to 3 months; however, be aware that this is not always ideal. The thawed potatoes may have a grainy, less-desirable texture.
Close overhead image of a bowl of the best mashed potato recipe

Recipe Variations – Mashed Potatoes with Sour Cream

  • If you can’t find fresh chives, substitute with the dark green part of green onions (scallions).
  • Instead of whole milk, use half-and-half or even heavy cream.
  • We put sour cream in mashed potatoes to add a subtle hint of tang and creaminess without watering them down. You can substitute with an equal amount of full-fat plain Greek-style yogurt if you prefer.
  • Add roasted garlic to the mashed potatoes, or even just a subtle hint of garlic powder.
  • Loaded mashed potatoes: add grated sharp cheddar cheese and crispy bacon to the potatoes.
  • Cooking for a smaller family? Cut all of the ingredients in half to prepare about 4 servings. The rest of the cooking instructions remain the same.

Tips for the Best Mashed Potato Recipe

  • Use Yukon Gold potatoes for the creamiest, smoothest, most buttery mashed potatoes.
  • Dry the potatoes in the pan for about 1 minute before mashing. Too much extra moisture in the potatoes prevents them from achieving that fluffy texture.
  • Don’t overmix the potatoes. Mash them until smooth, whisk in the remaining ingredients, and then stop! Too much stirring and mixing makes the potatoes gummy.
  • For the smoothest, creamiest mash, I prefer a potato ricer. If you want to use a different style of hand-held potato masher, this one is also great (both are affiliate links).
Overhead shot of creamy mashed potatoes with sour cream and chives on a wooden table

More Potato Recipes to Try

Close up side shot of a bowl of creamy mashed potatoes

Creamy Mashed Potatoes with Sour Cream and Chives

Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings 8 people
Calories 261 kcal
These creamy Mashed Potatoes with Sour Cream and Chives are rich, flavorful and easy! Just 5 ingredients and about 30 minutes for a delicious, make-ahead side dish.

Ingredients
  

  • 3 lbs. Yukon Gold potatoes, peeled and cubed into 1-inch pieces
  • Kosher salt and freshly-ground black pepper, to taste
  • 6 tablespoons salted butter, diced at room temperature (plus extra for topping)
  • 1 ½ cups half-and-half or whole milk, at room temperature
  • ½ cup sour cream, at room temperature
  • 2 tablespoons chopped fresh chives, plus extra for garnish

Instructions

  • Place potatoes in a large pot. Add enough cold water to cover the potatoes by about 1 inch. Add plenty of salt to the water. Bring to a boil over high heat. Once the water boils, reduce the heat so that the water is simmering. Simmer uncovered until the potatoes are very tender when pierced with a knife, about 10-12 minutes. Drain the potatoes really well; return them to the pot.
  • Turn the stove to low heat and gently shake the pan of potatoes over the low flame for about 1 minute, just to make sure that any excess moisture evaporates. You want really dry potatoes!
  • Use a potato masher, potato ricer, or food mill to mash the potatoes. Add the butter and enough half-and-half or milk until the potatoes are very creamy (you might not need all of the milk, so add it gradually and stop when the potatoes reach the desired consistency). Whisk in the sour cream and chives until completely combined. Taste and season with salt and pepper. Transfer to a serving bowl and top with additional butter or chives, if desired.

Notes

  • Use Yukon Gold potatoes for the creamiest, smoothest, most buttery mashed potatoes.
  • Dry the potatoes in the pan for about 1 minute before mashing. Too much extra moisture in the potatoes prevents them from achieving that fluffy texture.
  • Don’t overmix the potatoes. Mash them until smooth, whisk in the remaining ingredients, and then stop! Too much stirring and mixing makes the potatoes gummy.
  • For the smoothest, creamiest mash, I prefer a potato ricer. If you want to use a different style of hand-held potato masher, this one is also great (both are affiliate links).

Nutrition

Serving: 1servingCalories: 261kcalCarbohydrates: 32gProtein: 5gFat: 13gSaturated Fat: 8gTrans Fat: 1gCholesterol: 34mgSodium: 116mgPotassium: 797mgFiber: 4gSugar: 4gVitamin A: 427IUVitamin C: 34mgCalcium: 89mgIron: 1mg
Keyword: best mashed potatoes, creamy mashed potatoes recipe, homemade mashed potatoes with skin, mashed potaotes with sour cream
Course: Side Dish
Cuisine: American
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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