American
Sour Cream and Chive Mashed Potatoes
Yukon potatoes mash with warm milk and sour cream so the texture stays fluffy, not gluey. Chives go in off the heat.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 6
- Difficulty
- Easy
Photo: turoczy (CC BY). Source
Why you’ll love it
- Starchy potatoes mash smoother than waxy ones.
- Warm dairy keeps the mash from seizing.
- Sour cream adds tang without a lot of butter.
- Chives stay green if they are not cooked.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Cover the potatoes with cold water, salt it, and boil until a knife slides through, about 15 to 18 minutes.
- 2
Drain and return the potatoes to the hot pot for 1 minute to dry.
- 3
Warm the milk and butter together until the butter melts.
- 4
Mash the potatoes with the warm milk, butter, sour cream, pepper, and salt to taste.
- 5
Fold in the chives. Serve immediately.
Pro tips
- Do not run a mixer on high or the potatoes turn gummy.
- Save a ladle of potato water if the mash looks stiff.
- Sour cream can be full-fat yogurt.
Easy substitutions
- Yukon gold
- Russet potatoes
- Sour cream
- Plain Greek yogurt
- Chives
- Sliced scallions
Storage and reheating
Storage
Refrigerate up to 3 days.
Reheating
Reheat gently with a splash of milk, stirring, until hot.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 280
- Protein
- 5 g
- Carbs
- 36 g
- Fat
- 13 g
- Fiber
- 3 g
Budget friendly · Stovetop · Vegetarian, Gluten-Free
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From the kitchen
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A heavy 12-inch skillet
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An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
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A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
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