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Sour cream mashed potatoes with chives and butter.
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5 from 78 votes

Creamy Sour Cream Mashed Potatoes with Chives

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!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Side Dish, Sides
Cuisine: American
Servings: 6
Calories: 312kcal


  • 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


  • 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
    Mashed potatoes with sour cream and butter being mashed with a potato masher.
  • Serve: Garnish with a few pats of butter and extra chives. Serve immediately.
    Creamy sour cream mashed potatoes topped with butter and chives.


  1. I recommend using Yukon gold potatoes or other creamer potatoes for the best texture.
  2. 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. 
  3. 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). 
  4. 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: 

  1. 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.
  2. Thaw: The day before, place the potatoes in the fridge to thaw overnight.


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.


Calories: 312kcal | Carbohydrates: 42g | Protein: 6g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 130mg | Potassium: 1047mg | Fiber: 5g | Sugar: 4g | Vitamin A: 536IU | Vitamin C: 45mg | Calcium: 101mg | Iron: 2mg