Description
Creamy, fluffy mashed potatoes made with sour cream, butter, warm milk, and fresh chives for a rich and comforting side dish with a fresh savory finish.
Ingredients
Scale
- 3 pounds Yukon Gold potatoes, peeled and cut into chunks
- 1 cup sour cream
- 4 tablespoons unsalted butter
- 1/2 cup whole milk, warmed
- 1/4 cup fresh chives, finely chopped
- 1 1/2 teaspoons kosher salt, plus more for the cooking water
- 1/2 teaspoon black pepper
Instructions
- Place the peeled and chunked Yukon Gold potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the water.
- Bring the pot to a boil over medium-high heat, then reduce slightly to maintain a steady simmer. Cook for 15 to 20 minutes, until the potatoes are very fork tender.
- Warm the whole milk separately while the potatoes cook.
- Drain the potatoes well and return them to the warm pot.
- Add the unsalted butter and mash until it melts into the hot potatoes.
- Stir in the warmed whole milk, sour cream, kosher salt, and black pepper. Mash and stir gently just until creamy and smooth.
- Fold in the fresh chives, saving a small pinch for garnish if desired.
- Taste and adjust seasoning if needed, then serve warm.
Notes
- Use Yukon Gold potatoes for the creamiest texture and buttery flavor.
- Warm the milk before adding it so the potatoes stay hot and mash smoothly.
- Do not overmix the potatoes or they may become gluey.
- Store leftovers in the refrigerator for up to 3 days and reheat with a splash of milk.
Nutrition
- Serving Size: 1 serving
- Calories: 255
- Sugar: 3g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 27mg
Keywords: sour cream and chive mashed potatoes, creamy mashed potatoes, chive mashed potatoes, potato side dish, holiday mashed potatoes