As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links.
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!
Come find me on Facebook, Pinterest, and Instagram! Share your recipes by tagging @drivemehungry. I love seeing your creations!
Thanks so much for stopping by! ? -Jamie
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.
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 2/3 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
This will be one of my favorite sides from now on. It was delicious!
This super simple recipe was absolutely delicious and so so tasty, Thanks for a great recipe !
What a great side dish idea! 🙂 I love the tanginess that the sour cream adds to traditional mashed potatoes.
I’ve made these sour cream mashed potatoes almost a dozen times now but had forgotten to leave a comment before today. They have become a staple recipe in our household – a real family favorite. So good, in fact, that they will be on our Thanksgiving and Christmas tables this year! I usually use Yukon gold potatoes, but Russet is also a good option. I have tried many recipes from your blog, and they always work out so well. Thank you, Jamie!
Thank you Valerine! That makes me so happy! We make these sour cream mashed potatoes every year for Thanksgiving and Christmas! 🙂
Do you use salted or unsalted butter??
Hi Sharon, I used salted butter. 🙂
Great recipe! Using a potato ricer makes all the difference in the world! And Yukon Golds for LIFE. They’re the only potatoes I bother with for mashing these days, I’ve had some bad experiences with others, haha. This is such a great recipe!
Thank you Dana! I’m a fan of yukon gold for these sour cream mashed potatoes. They’re so creamy!
These mashed potatoes came out perfectly! They were perfectly rich and creamy, and I just love the tang the sour cream added.
Thank you Amanda! I’m so happy you enjoyed these!
So good! They were a big hit here. I washed but didn’t peel my tates and used a potato masher. I had to keep them on warm in oven while I prepped other menu items, held up perfectly with those additional pats of butter snugged in. Served with pork schnitzel and a couple of other sides. I prefer these to the spaetzel, easier and plenty tasty. Thanks for the recipe!
These mashed potatoes are so creamy and delicious. The perfect side dish for almost any dish, but my favorite is with meatloaf.
Thank you Sharon! I’m so glad you enjoyed this.
Added bacon, cheddar, extra garlic and minced red onion. Best taters ever
These were sooo creamy and delicious. I hadn’t made mashed potatoes with Yukon gold before and I’m never going back. Loved the chives mixed in, too.
Thanks Amy! Chives are always great with sour cream, aren’t they?
My wife said these were the best mashed potatoes I ever made. Thanks for a great recipe!!
Thanks Dennis! I’m so happy to hear that!
Hi Jamie,
I tried your delicious recipe for mashed potatoes, and they were a huge success with the whole family. We all really enjoyed the tang from the sour cream. I used russet potatoes as that was what I had on hand, but next time will try with your recommendation for Yukon gold. I followed the recipe exactly. Thank you so much!
Potatoes, mashed, with butter and sour cream, yes please. I could eat these all alone as my meal. Super creamy and rich!
Thank you Mikayla! That makes me so happy!
I love all the ways to prep mashed potatoes, but this is easily my new favorite! Incredibly creamy, delicious and flavorful! Loved every bite!
Thank you Sara! This is one of my favorite ways to prepare potatoes too!
Wow, the texture is amazing and so are the flavors. Can’t wait to make this for my family this Sunday. Thanks!
Yes, mashed potatoes are one of my favorite foods and these did not disappoint. My new fave potato recipe!
I’m so glad to hear that! Thanks for trying the recipe.
These mashed potatoes are so buttery and delicious. The sour cream makes them so creamy. My new go-to!
A question… Is it okay to leave skin on?
I’m making these for a bday lunch and figured since I always leave them on for my mashed red tates, can I do that with Yukons?
TIA.
Hi Kristen! Yes you can leave the skin on Yukons if you’re okay with the texture. The skin is pretty thin like red potatoes.
These potatoes are so smooth and creamy.
Adding sour cream made this so fluffy and creamy. It’s my favorite way to make mashed potatoes now.
I’m so happy you enjoyed them. Thanks for trying the recipe!
When I tell you I am drooling over the pictures for this recipe, this looks amazing! I can’t wait to make this as a side dish, it looks like it has the perfect texture and flavor. Thank you for sharing this recipe!
This recipe makes perfect mashed potatoes. The sour cream and chives makes all the difference! So good.
These mashed potatoes were so creamy and delicious! Thanks for an amazing recipe!