This post may contain affiliated links. If you click a link and make a purchase, assume we make a commission.
These Sour Cream and Chive Mashed Potatoes are incredibly fluffy, tangy, and just everything you’d want from mashed potatoes!
These are the perfect side dish for a casual weeknight dinner, but also a must-have at your Thanksgiving table.
Jump to:
- Ingredients + substitutions
- Kitchen gadgets to make your life easier
- Troubleshooting: how to make lumpy mashed potatoes smooth
- How to make mashed potatoes ahead of time and freeze them
- Creamy chicken recipes to serve mashed potatoes with:
- Sour Cream and Chive Mashed Potatoes
- YouTube Video
- Pin it for later + connect with me!
Now that fall is here, and in full swing, it’s time for cozy recipes. I love to make creamy chicken-type dishes and almost always, they're served with mashed potatoes and a steamed vegetable.
These are my go-to mashed potatoes.
Ingredients + substitutions
You just need a few ingredients to make these:
Yukon Gold potatoes - these potatoes are my favorite for mashed potatoes, they’re the gold standard, if you will. They’re naturally waxy, buttery, and smooth. They also have thinner skin, so if you don’t end up peeling them perfectly, it’s really no biggie.
Kosher salt + pepper - kosher salt just tastes better, iodized salt has something of a metallic taste and it’s must *saltier* tasting to me. All of my recipes call for kosher salt and freshly cracked pepper. But use what you have, just be sure to taste as you go.
Sour cream - this ingredient adds tang, thickness, and creaminess. No runny mashed potatoes here!
Milk - warm it up, and we’re just using a little bit. Be sure to use whole milk for the best flavor but 2% works also.
Butter - because of course, since we’re making mashed potatoes we should add butter. Potatoes without a little butter are pretty much a crime, imo!
Chives - I made this recipe with half of a 5 pound bag of potatoes. You can certainly double it if you’re feeding a crowd, but this recipe as written serves 4-5 people.
Kitchen gadgets to make your life easier
Mashed potatoes are so easy to make, but I do find life is easier when I have a good potato masher - this one is my favorite!
Troubleshooting: how to make lumpy mashed potatoes smooth
Listen I know what I'm about to say is controversial but, if the potatoes are lumpy, you can use a hand mixer, like this one (not a stand mixer) to smooth them out.
I know, I know, this creates a slight danger for creating glue-y potatoes, just use the hand mixer for about 30 seconds and you will be fine, just don’t over mix!
How to make mashed potatoes ahead of time and freeze them
- If you’re hosting Thanksgiving or just want some portions of mashed potatoes, you can definitely make these ahead of time and freeze them.
- First, let them cool to room temperature.
- Fill portioned out sizes into freezer bags and make them kind of flat (like a pancake). This will help them to thaw quicker.
- Then just heat them up with a few splashes of milk in a saucepan over medium heat and serve.
Creamy chicken recipes to serve mashed potatoes with:
Looking for a creamy, dreamy chicken dish to serve your mashed potatoes with? Try one of these!
Ingredients
- 2.5 pounds Yukon Gold potatoes peeled and cut into cubes
- 1 tbsp kosher salt for your water
- ⅓ cup sour cream
- ¼ cup milk warmed
- 3 tbsp butter melted
- 2 tbsp fresh chives chopped
- Salt and pepper to taste use kosher salt
Instructions
- Add the cubed potatoes to a large pot and fill it 2 inches above the potatoes.
- Add the kosher salt.
- Bring it to a boil and boil for 15-20 minutes, or until the potatoes are fork tender.
- Drain the water and return the potatoes to the same pot.
- Add the sour cream, warm milk, and melted butter.
- Mash the potatoes until they’re smooth.
- Top the potatoes with chopped chives and salt and pepper. Maybe even a few pats of butter or an extra dollop of sour cream, if you wish.
Notes
YouTube Video
Pin it for later + connect with me!
Be sure to Pin this recipe (click on the image below) and follow me on Pinterest!
Leave a Reply