Name: Sour Cream Mashed Potatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 5 pounds Yukon gold potatoes; 8 ounces sour cream ((1 cup)); 4 tablespoons butter; 1-2 cups milk; 4 tablespoons chopped chives; kosher salt (to taste); black pepper (to taste)

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Homemade sour cream mashed potatoes are a delicious side dish to serve with all kinds of beef, chicken or fish. Perfectly creamy and rich, these simple mashed potatoes are sure to be a family favorite on the weeknights, or a hit at your holiday table!

Two white plates with sour cream mashed potatoes, topped with a dollop of sour cream and chives. A platter of potatoes, salt and pepper, pats of butter, forks and glasses are to the side.

Although my kids are generally carb lovers (all the pasta… all the time), they are surprisingly picky about potatoes. French fries are acceptable (of course), but any form of baked potato, boiled potato or oven roasted potato is usually soundly rejected.

Imagine my surprise when one night at dinner my kids announced out of the blue that they like mashed potatoes. I needed proof. I made these homemade sour cream mashed potatoes the very next night. The kids ate huge servings, asked for seconds, and now mashed potatoes are a weekly staple in our house. Although I do love pasta, I’m pretty pumped to now have a side dish option that’s perfect with spinach artichoke chicken, parmesan crusted cod, air fryer turkey tenderloin, or air fryer garlic steak bites.

Creamy and delicious, these sour cream mashed potatoes have just the right amount of rich butter, tangy sour cream and garlicky chives. They are great for meal prep and reheat beautifully, so make a big batch on the weekend for an easy reheat-able side dish all week long!

A large white bowl of sour cream mashed potatoes, topped with pats of butter and chives. Dishes of butter and chives are to the side.

Ingredients

To make sour cream mashed potatoes, you need the following simple ingredients (full ingredients list with exact measurements is included in the recipe card below).

Ingredient Notes

Potatoes: I used Yukon gold potatoes in this recipe, but russet potatoes are also a great choice.
Chives: If you don’t like them, leave them out! I love the flavor of chives (especially paired with the sour cream in this recipe), but my kids don’t, so I usually serve half with and half without in my house. The mashed potatoes are great either way!

Instructions

Step One: Peel the potatoes and chop them into approximately 1-inch cubes. Place the potatoes in a large pot, and cover with cold water. Place the pot on the stovetop over medium-high heat.

A white pot on a white background. The pot contains chopped potatoes, not yet cooked, covered in water.

Step Two: Once the potatoes reach a boil, reduce the heat and allow them to simmer for 10-15 minutes, until they are fall-apart tender when pierced with a fork. Drain the potatoes and return them to the pot.

Top Tip: The most important part of this recipe is cooking the potatoes until they are fall-apart tender. If the potatoes are undercooked, they will be lumpy and hard to mash. They won’t get the creamy consistency that is so delicious in this recipe!

A white pot on a white background. The pot contains boiled potatoes that are starting to fall apart.

Step Three: Turn the heat off, and return the pot of potatoes to the warm stovetop. Add ½ cup of milk, and all the sour cream and butter.

A white pot on a white background. The pot contains boiled potatoes that are starting to fall apart, topped with pats of butter and a dollop of sour cream.

Step Four: Mash the potatoes with a potato masher until the ingredients are well combined and the large lumps are broken up.

A white pot of mashed potatoes on a white background. The potatoes have been roughly mashed, and a potato masher rests on the side of the pot.

Step Five: Switch to a wooden spoon and add remaining milk a few tablespoons at a time, stirring to mix it in well after each addition. Add milk until the potatoes reach your desired consistency.

A white pot of mashed potatoes on a white background. The potatoes have been stirred until creamy and smooth.

Step Six: Stir in the chives, and season the potatoes with salt and pepper to taste. Enjoy!

A white pot of mashed potatoes on a white background, topped with pats of butter and chives.

Storage

Store leftover mashed potatoes in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave in 30-45 second bursts (depending on the portion you’re reheating), stirring after each interval to help the potatoes heat evenly. If needed, add a splash of milk to the potatoes to regain their creamy consistency.