Sour cream mashed potatoes are creamy, buttery, and the perfect side for Thanksgiving, Christmas, or any family meal. They're made with sour cream, chives, and Yukon gold potatoes for a rich and creamy flavor!
These sour cream mashed potatoes are so creamy and rich with a subtle hint of tang from the sour cream. They're made with creamy Yukon gold potatoes and make an excellent side dish for Thanksgiving or Christmas!
Why add sour cream?
Sour cream is a great addition to mashed potatoes because it adds richness and creaminess balanced with a subtle tangy flavor. It also gives these creamy mashed potatoes a thicker consistency compared to adding just milk or stock.
You can substitute with creme fraiche or Greek yogurt but I find sour cream to have the perfect balance of creamy and tart for these Yukon gold mashed potatoes.
Ingredients
Yukon gold potatoes - I prefer the creaminess of these potatoes but you can substitute with other creamer potatoes or russet potatoes.
Sour cream - I used full fat sour cream but feel free to use reduced fat.
Chives - Chives add a wonderful flavor that complements the sour cream. I find it more mild and subtle compared to adding garlic. Substitute with green onions.
Milk - I used whole milk for extra richness but any kind of milk will do.
Butter - Butter is a must for rich and creamy mashed potatoes. I reserve a few pats of butter to place on top right before serving.
How to Make Sour Cream Mashed Potatoes
- Boil and drain the potatoes. It helps to cut them into small pieces for faster cooking.
- Add all the ingredients in a bowl and mash together. If using a potato ricer, add the ingredients after the potatoes are passed through. You can also use a food processor, stand mixer, or hand mixer.
- Once the potatoes are smooth and creamy, sprinkle in chives and season to taste with salt and pepper. Serve these creamy Yukon gold mashed potatoes with a few pats of butter and garnish with more chives. Enjoy!
Recipe Tips & Variations
- Add milk a bit at a time - Add less milk if you prefer thicker mashed potatoes. If you prefer thinner mashed potatoes, add more milk depending on your preference.
- Drain potatoes well - You want to drain the potatoes well so they absorb more sour cream and milk, leading to rich, creamy potatoes. Place the potatoes back in the hot pot to help remove excess water.
- Use whole milk and full fat sour cream for extra creamy mashed potatoes.
- Without milk: If you prefer making sour cream mashed potatoes without milk, substitute with any kind of stock.
- Optional add-ins - Scallions, cheese, bacon, roasted garlic.
Tools for creamy mashed potatoes
- Potato masher - The most convenient way to mash potatoes. Best for lumpy mashed potatoes.
- Potato ricer - Overall smooth, airy texture. My preferred tool for mashed potatoes.
- Food processor - This will give you the smoothest texture if enough milk is added and processed on high speed. Work in small batches for best results.
- Stand mixer - Use a paddle attachment. Leaves small lumps.
- Hand mixer - Use a hand mixer with a powerful motor. I don't recommend this tool if making thick mashed potatoes.
Make Ahead and Freeze
- Freeze: Transfer the sour cream mashed potatoes to an airtight, freezer safe container. Place a layer of plastic wrap on the surface pressing against the potatoes. Freeze for up to 2 months. For easier thawing, divide into separate containers.
- Thaw: The day before, place the potatoes in the fridge to thaw overnight.
Reheat
Oven: Transfer mashed potatoes to a casserole dish and heat in a preheated 350 degree F oven until heated through, about 20 minutes. Stir halfway through.
Stovetop: Add mashed potatoes to a large pot heated over medium low heat. Continue to stir until heated through. Add more milk and butter if desired.
Microwave: Place mashed potatoes in a large microwave safe bowl. Cover and heat on 50% power until warmed through, about 4 to 5 minutes. Stir halfway through.
I hope you enjoy this recipe! Please share, rate, or comment below. I'd love to hear from you!
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More recipes:
Creamy Sour Cream Mashed Potatoes with Chives
☑ Ingredients
- 3 lbs Yukon gold potatoes - or creamer or russet potatoes
- 1 cup warm milk - start with less, adjust to your liking
- ½ cup sour cream
- 5 Tablespoon butter
- 2 Tablespoons chives - chopped
- salt & pepper to taste
Instructions
- Prep and boil potatoes: Wash and peel the potatoes then cut them into 1 inch pieces. Place in a pot with enough water to cover the potatoes. Boil until soft and fork tender, about 10 minutes. Drain potatoes well and place back in hot pot to remove excess water.
- Add remaining ingredients: Add the warm milk (microwaved), sour cream, butter, and chives to the potatoes. Mash until smooth and creamy. Note: Start with ⅔ of the milk and add more if you want a smoother consistency. See Note 2 and 3 for more details. Taste and season with salt and pepper.1 cup warm milk, ½ cup sour cream, 5 Tablespoon butter, 2 Tablespoons chives
- Serve: Garnish with a few pats of butter and extra chives. Serve immediately.
✎ Recipe Notes
- I recommend using Yukon gold potatoes or other creamer potatoes for the best texture.
- Milk - Adjust the amount of milk based on your preference for how smooth you want the mashed potatoes. If you want a smoother/looser consistency, add more milk. If you want stiffer/thick mashed potatoes, start with ⅔ of the amount.
- Tools for mashed potatoes - If you don't have a potato masher, you can use a fork, potato ricer, food processor, stand mixer, or a hand mixer (if the motor is powerful enough).
- Sour cream - I recommend using full fat sour cream for the best flavor, but low or reduced fat works too. Sour cream adds richness with a slight tangy flavor that cuts through the richness of the potatoes.
Make ahead and Freeze:
- Freeze: Transfer the mashed potatoes to an airtight, freezer safe container. Place a layer of plastic wrap on the surface pressing against the potatoes. Freeze for up to 2 months. For easier thawing, divide into separate containers.
- Thaw: The day before, place the potatoes in the fridge to thaw overnight.
Reheat:
Oven: Transfer mashed potatoes to a casserole dish and heat in a preheated 350 degree F oven until heated through, about 20 minutes. Stir halfway through. Stovetop: Add mashed potatoes to a large pot heated over medium low heat. Continue to stir until heated through. Add more milk and butter if desired. Microwave: Place mashed potatoes in a large microwave safe bowl. Cover and heat on 50% power until warmed through, about 4 to 5 minutes. Stir halfway through.Nutrition
*Nutritional information is an estimate, calculated using online tools.
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