Sour Cream and Chive Mashed Potatoes

close up shot of sour cream chive mashed potatoes in large white dish

These Sour Cream and Chive Mashed Potatoes are smooth, creamy, packed with flavour and make the perfect side dish for any dinner!

Prep Time15

Cook Time15

Total Time30

Course: Side Dish

Cuisine: Universal

Servings:

Author: Chris Collins

Equipment

Potato Peeler
Sharp Knife & Chopping Board
Large Pot & Colander
Potato Masher

Ingredients

3.3lb / 1.5kg Floury Potatoes, peeled & diced into chunks ~1"-1.5" (Russets/Maris Pipers work great)
2 tsp Salt, plus more to taste
1/4 cup / 60ml Whole Milk, leave at room temp (see notes)
6 tbsp / 90g Butter, sliced into small cubes and left at room temp
1/2 cup / 120ml full-fat Sour Cream, leave at room temp
1 bunch of Fresh Chives, finely diced (0.7oz/20g)
Black Pepper, to taste

Instructions

Place the potatoes in a large pot and cover with cold water. Stir in 2 tsp salt, then bring to a boil. Once boiling, cook until completely knife-tender, around 15 minutes, but go by tenderness rather than the clock. Drain the potatoes in a colander and leave to sit for 1 minute to allow some steam/moisture to escape.
As soon as the potatoes are in the colander, add the butter and milk to the now-empty pot and stir until the butter melts (the residual heat should be enough to do this). Add the potatoes and mash until smooth.
Add the sour cream and most of the chives (save some to garnish) and stir until well blended (mash a little more if you need to). At this point, you can generously season to taste. I typically end up with 1 tsp salt and 1/4 tsp black pepper. Remember, mashed potatoes can take a lot to season properly, so don't leave them bland.
Serve up with extra chives, then tuck in and enjoy!

Video

Notes

a) Milk - I originally tested this recipe with all sour cream, but found the mash needed a little more body. Some whole milk fixes this perfectly, whilst keeping the mash a little less heavy than usual. Just make sure it's definitely whole milk (not semi-skimmed or skimmed).

b) Seasoning - As mentioned, I do typically end up with 1 tsp to keep the mash well-seasoned, but I recommend starting off with less and working your way up; it's much easier to add more than take it out.

c) Make ahead - Mash is always best served fresh, but you can allow the mash to cool completely, then tightly cover and store in the fridge for 3–4 days. Reheat in short bursts in the microwave, stirring as you go to ensure it heats evenly. If it dries out at all, just stir through a tablespoon or so of cream or milk.

d) Calories/Servings - This will offer 6 large portions or 8 smaller portions as part of a larger meal (i.e., Thanksgiving). Calories are the whole recipe divided by 6.

Nutrition