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
Units
Scale
- 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.
