There’s nothing flashy about sour cream and chive mashed potatoes—and that’s exactly the point. This is a foundational recipe, the kind that shows up on holiday tables, Sunday roasts, and weeknight dinners alike. When mashed potatoes are done well, they don’t need tricks. They need the right potato, the right handling, and a little respect for starch.
A Classic Mashed Potato That Gets the Details Right
The best potatoes for a good mashed potato are the starchy varieties, like Russet or Yukon Gold. Russets give you that classic fluffy texture, while Yukon Golds lean slightly richer and more buttery. In this recipe I’m using Yukon Gold, for colour and texture. What matters most isn’t just the potato you choose, but also technique.
You want your starch really dry after cooking. Water is the enemy of smooth mash!
Simple Ingredients, Proper Technique
Once your potatoes are tender, drain them thoroughly and let them steam dry in the colander for at least five minutes. That extra step allows excess moisture to evaporate so the starch can absorb fat instead of water. This is where your creamy texture begins.
Mash in layers, particularly if you’re using a potato masher, as opposed to a potato ricer. Return the dry potatoes to the hot pot and mash while they’re still steaming. Work in small portions, not all at once. This keeps lumps from forming and gives you a smoother, lighter, more even mash without overworking the starch.
If I’m cooking at home I rarely mash mechanically. But in the pro-kitchen I’m all-in on the stand mixer. The first round with the paddle mixer, just to break the starch, then I shift to the whisk attachment for the final fluff. The same rules apply. Don’t over work your starch. Work hot.
Why Dry Potatoes Matter More Than Cream
Fat always comes next—and it must be hot. Warm milk or cream and melted butter blend seamlessly into dry potatoes, creating a silky texture instead of a gluey one. Cold dairy shocks starch and ceases your spuds, so take the extra minute to heat it properly.
Finish with fresh chives for bite and colour, and fold in cold sour cream at the very end. The contrast helps stabilize the mash and keeps the flavour bright. Serve immediately while hot, or hold gently without fear that your Sour Cream Chive and Mash Potatoes will separate.
Mashed Potato Make Ahead Tips
Potato dishes are one of the easiest make ahead parts of any menu. They hold extraordinarily well. Make up to three days in advance. For this recipe, I only loaded half the sour cream so I didn’t overload the starch. I made sour cream and chive mashed potatoes in the morning, chilled until late afternoon, reheated in 300*F (165*F) oven, covered with tin foil.
Then just prior to serving, I stirred in the other half of the sour cream and finished with a compound Chive Butter. Because… butter. We featured this recipe with our Farmhouse Braised Short Ribs, but honestly, pair with anything you like for a little extra punch and power.
Simple food, done well, always wins.
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Sour Cream Chive Mash Potatoes
- Total Time: 55 minutes
- Yield: serves 6
Description
Sour Cream and Chive Mashed potatoes made with proper technique, dry starch, and hot dairy for smooth, creamy, classic results every single time.
Ingredients
- 2 pounds Russet or Yukon Gold potatoes, peeled and cut into even chunks
- 6 tablespoons butter
- 1/2 cup whole milk or heavy cream
- 1/2 cup full-fat sour cream
- 2 - 3 tablespoons fresh chives, finely chopped
- 1 1/2 teaspoons kosher salt, plus more to taste
- Freshly cracked black pepper, to taste
Instructions
- Place potatoes in a large pot and cover with cold, well-salted water.
- Bring to a boil, then simmer until fork-tender, about 15–20 minutes.
- Drain potatoes and let them steam dry in the colander for at least 5 minutes.
- Heat butter and milk or cream until hot, then gradually fold into the dry mash.
- Return potatoes to the hot pot over minimum heat and mash in small portions until smooth.
- Season with salt and pepper.
- Fold in cold sour cream and fresh chives.
- Serve immediately, or hold warm briefly before serving.
Notes
Advance prep tips: Holding your mashed potatoes for later? Good idea. Load with half your sour cream in advance, and the second half after re-heating just prior to serving. Top with more butter.
