Introduction

These Chive Sour Cream Mashed Potatoes are the ultimate creamy, tangy side dish that pairs perfectly with any main course. Fresh chives and rich sour cream elevate classic mashed potatoes into something truly special. For another comforting potato dish, try these Loaded Scalloped Potatoes Are Next Level Comfort Food. This simple recipe delivers incredible flavor with minimal effort.

Ingredients

These creamy, fluffy mashed potatoes get their rich tang and fresh herbal notes from the perfect combination of sour cream and fresh chives.

• 2 pounds Yukon Gold potatoes, peeled and quartered
• 1/2 cup sour cream
• 1/4 cup whole milk (or half-and-half)
• 4 tablespoons unsalted butter
• 1/4 cup fresh chives, finely chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Timing

Prep Time	15 minutes
Cook Time	20 minutes
Total Time	35 minutes

Context: This Chive Sour Cream Mashed Potatoes recipe is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Potatoes

Peel 2 pounds of Yukon Gold or Russet potatoes and cut them into uniform 1-inch chunks. This ensures even cooking and a consistent texture for your Chive Sour Cream Mashed Potatoes.

Place the potato chunks in a large pot and cover them with cold water by at least an inch. Adding a generous pinch of salt to the water at this stage helps season the potatoes from the inside.

Step 2 — Cook the Potatoes

Bring the pot of potatoes to a boil over high heat. Once boiling, reduce the heat to maintain a gentle simmer and cook for 15–20 minutes.

The potatoes are done when they are fork-tender and easily slide off when pierced. Avoid overcooking, as they can become waterlogged and result in gluey mashed potatoes.

Step 3 — Drain and Dry the Potatoes

Carefully drain the potatoes in a colander, then return them to the hot, dry pot. Let them sit over the lowest heat for a minute, shaking the pot occasionally.

This step allows excess moisture to evaporate, which is crucial for achieving fluffy, not watery, Chive Sour Cream Mashed Potatoes.

Step 4 — Mash the Potatoes

Use a potato ricer, food mill, or handheld masher to mash the potatoes until smooth. For the lightest texture, avoid using a food processor, which can overwork the starches.

If using a masher, work while the potatoes are still very hot for the easiest mashing and smoothest final result.

Step 5 — Warm the Dairy

In a small saucepan, gently warm 1 cup of sour cream and ½ cup of whole milk or heavy cream over low heat. Do not boil; you just want to take the chill off.

Adding warm, not cold, dairy to the hot potatoes helps them absorb the liquid better and keeps the final dish hot and creamy.

Step 6 — Combine and Season

Pour the warm sour cream and milk mixture into the mashed potatoes. Stir with a wooden spoon or rubber spatula until fully incorporated and smooth.

Season with 1 teaspoon of salt and ½ teaspoon of black pepper. Taste and adjust the seasoning as needed, keeping in mind that the chives will add more flavor.

Step 7 — Add the Chives

Stir in ¼ cup of freshly chopped chives. Reserve a small tablespoon for garnish if desired.

Using fresh chives, rather than dried, provides the best bright, onion-like flavor that defines these Chive Sour Cream Mashed Potatoes.

Step 8 — Final Adjustments and Serve

For extra richness, stir in 4 tablespoons of softened, unsalted butter until melted and combined. If the mashed potatoes seem too thick, add another splash of warm milk.

Transfer the finished Chive Sour Cream Mashed Potatoes to a serving bowl, top with the reserved chives and a pat of butter, and serve immediately while hot.

Nutritional Information

Calories	245
Protein	5g
Carbohydrates	35g
Fat	10g
Fiber	3g
Sodium	320mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt instead of sour cream — Adds extra protein while maintaining creamy texture with a tangy flavor.
• Cauliflower mash blend — Lower-carb option that still provides a smooth, velvety texture when combined with potatoes.
• Coconut cream or vegan sour cream — Dairy-free alternative that creates rich, creamy mashed potatoes.
• Roasted garlic infusion — Adds deep savory flavor, allowing you to reduce salt while keeping the dish flavorful.
• Fresh chives plus green onions — Doubles the fresh herb flavor so you can use less butter or cream.
• Olive oil instead of butter — Heart-healthy fat option that works well with the chive flavor profile.
• Sweet potato base — Higher nutrient density with natural sweetness that complements the chive sour cream combination.
• Low-sodium vegetable broth — Adds moisture and flavor without the salt content of traditional preparations.

Serving Suggestions

• Pair these Chive Sour Cream Mashed Potatoes with roasted chicken or grilled steak for a comforting meal.
• Serve alongside holiday favorites like turkey or ham for festive gatherings.
• Top with extra fresh chives, cracked black pepper, and a pat of butter for a beautiful finish.
• Use as a base for shepherd’s pie or serve with meatloaf for a classic dinner combination.
• Plate in a warm bowl and garnish with a chive sprig for an elegant presentation.
• Accompany with roasted vegetables like asparagus or green beans for a balanced plate.

These Chive Sour Cream Mashed Potatoes are versatile enough for weeknight dinners yet special enough for holiday feasts.

Common Mistakes to Avoid

• Mistake: Using waxy potatoes like red or new potatoes. Fix: Opt for high-starch russet or Yukon Gold potatoes for a naturally fluffy texture.
• Mistake: Adding cold sour cream directly from the fridge. Fix: Let the sour cream and butter come to room temperature to prevent the mash from cooling and becoming gummy.
• Mistake: Overworking the potatoes in a food processor. Fix: Use a potato ricer, food mill, or hand masher to avoid releasing excess starch and creating a gluey consistency.
• Mistake: Adding all the liquid ingredients at once. Fix: Warm your milk or cream and fold it in gradually to achieve your desired creamy consistency.
• Mistake: Using dried chives instead of fresh. Fix: Fresh chives provide a brighter, more potent flavor; chop them just before adding to maximize their impact.
• Mistake: Underseasoning the cooking water. Fix: Salt the potato water generously, as it’s your first and best chance to season the potatoes from the inside out.
• Mistake: Mashing potatoes that are too hot or too cold. Fix: Mash the potatoes while they are still warm to help them absorb the butter and sour cream more effectively.
• Mistake: Skipping the butter enrichment before adding sour cream. Fix: Mash the warm potatoes with butter first, which coats the starch granules, then fold in the sour cream for ultimate creaminess.
• Mistake: Not tasting and adjusting seasoning at the end. Fix: Always do a final taste test and adjust salt and pepper after all ingredients, especially the salty sour cream, are incorporated.

Storing Tips

• Fridge: Store your Chive Sour Cream Mashed Potatoes in an airtight container in the refrigerator for up to 3-4 days.
• Freezer: For longer storage, freeze in a freezer-safe container or heavy-duty freezer bag for up to 2 months.
• Reheat: Thaw frozen potatoes in the refrigerator overnight. Reheat in a saucepan over medium-low heat, stirring frequently, until steaming hot (165°F internal temperature).

Always ensure your Chive Sour Cream Mashed Potatoes are cooled to room temperature before sealing and storing to maintain food safety and quality.

Conclusion

These Chive Sour Cream Mashed Potatoes offer a creamy, flavorful twist on a classic side dish. For more potato inspiration, try Garlic Mashed Potatoes or Buttermilk Mashed Potatoes. Give this recipe a try and share your thoughts in the comments!

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FAQs

Can I make Chive Sour Cream Mashed Potatoes ahead of time?

Yes, you can prepare this dish a day in advance. Store it covered in the refrigerator and reheat gently on the stovetop, adding a splash of milk if needed to restore creaminess. This makes Chive Sour Cream Mashed Potatoes a convenient option for meal prep.

What can I use instead of sour cream?

Greek yogurt or crème fraîche are excellent substitutes for sour cream in this recipe. They provide a similar tang and creamy texture, ensuring your Chive Sour Cream Mashed Potatoes remain rich and flavorful.

How do I prevent my mashed potatoes from becoming gluey?

Avoid overmixing the potatoes, as this releases too much starch. Use a potato ricer or masher rather than a blender or food processor. For the fluffiest Chive Sour Cream Mashed Potatoes, mix in the sour cream and chives gently until just combined.