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Creamy Mashed Potatoes with Sour Cream and Chives

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.
Course Side Dish
Cuisine American
Keyword best mashed potatoes, creamy mashed potatoes recipe, homemade mashed potatoes with skin, mashed potaotes with sour cream
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 people
Calories 261kcal
Author Blair Lonergan


  • 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


  • 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.


  • 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).


Serving: 1serving | Calories: 261kcal | Carbohydrates: 32g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 116mg | Potassium: 797mg | Fiber: 4g | Sugar: 4g | Vitamin A: 427IU | Vitamin C: 34mg | Calcium: 89mg | Iron: 1mg