Okay, picture this: it’s a chilly evening, you’re craving something warm and comforting, but you’re tired of the same old mashed potatoes. That’s where these Sour Cream chive mashed potatoes come in to save the day! They’re like your classic mashed potatoes, but elevated to a whole new level of flavor and creaminess. Seriously, if you love the tang of sour cream and the fresh bite of chives, prepare to be obsessed. My family goes absolutely bonkers for these – they’re always the first thing to disappear at holiday dinners. I honestly think they are even better than plain mashed and definitely a step up from instant potatoes – no comparison really!
What is sour cream chive mashed potatoes?
Think of it as the sophisticated cousin of your regular mashed potatoes. What’s your favorite fluffy potato base? We’re folding in a generous dollop of Sour Cream. Add freshly chopped chives for a burst of fresh, savory flavor and cream for that delightful tang. The sour cream makes them unbelievably creamy, and the chives add a pop of color and herbaceousness. What are some ways to elevate a dish? Is it the perfect balance of comfort and sophistication? I even sneak a little garlic in there…shhh!
Why you’ll love this recipe?
Okay, where do I even begin? First off, the flavor is simply incredible. The sour cream adds a wonderful tang that cuts through the richness of the potatoes, preventing them from being overly heavy. The chives bring a fresh, oniony flavor that complements the potatoes perfectly. What I love most about this is how easy it is to make! It requires minimal ingredients and effort, making it a perfect weeknight side dish. The ingredients are super budget-friendly too – potatoes, sour cream, and chives are all relatively inexpensive, so you can whip up a gourmet-tasting dish without breaking the bank. Plus, this recipe is so versatile. You can serve it alongside practically any main course, from roasted chicken to grilled steak, or even just enjoy a bowl on its own as a comforting snack. These sour cream chive mashed potatoes are a guaranteed crowd-pleaser. Seriously, even picky eaters will devour them. You might even find yourself making them more often than regular mashed potatoes (I know I do!). They are also a perfect option for a Loaded Baked Potato bar!
How do I make sour cream chive mashed potatoes?
Quick Overview
Making these luscious sour cream chive Mashed Potatoes is surprisingly simple. You’ll start by boiling your favorite potatoes until tender, then drain them well and mash them until smooth. Next, you’ll fold in sour cream, butter, and those wonderful fresh chives. A little salt and pepper to taste, and you’re ready to serve. What makes this recipe special is the addition of the sour cream and chives, which elevates the flavor and texture to a whole new level. No need to worry about complicated techniques or fancy equipment here – just pure, simple comfort food at its finest!
Ingredients
For the Potatoes: What are
* 2 pounds Yukon Gold or Russet potatoes, peeled and quartered. I prefer Yukon Golds for their creamy texture, but Russets work well too if you like a fluffier texture. How do I cut them into roughly equal sizes so that they cook evenly.
* 1 teaspoon salt, plus more to taste. Don’t skimp on the salt – it really brings out the flavor of the potatoes! I like to add some water while they’re boiling too.
* Water, enough to cover the potatoes in the pot. Make sure the potatoes are fully submerged for even cooking.
For the Creamy Goodness:
* 1/2 cup sour cream, full-fat is best. What’s the difference between a full-fat sour cream and an average Ice Cream? If you’re feeling adventurous, you could even try using Greek yogurt for a tangier twist!
* 4 tablespoons butter, unsalted. I always use unsalted butter so I can control the amount of salt in the dish. If you only have salted butter on hand, just reduce the amount of salt you add later.
* 1/4 cup milk or cream (optional, for extra creaminess). Is it necessary to add milk or cream to potatoes? Isn’t it luxurious? I sometimes use almond milk to make it lighter, and honestly, you can’t tell the difference.
For the Fresh Flavor:
* 1/4 cup fresh chives, finely chopped. They add such a bright, fresh flavor that dried chives just can’t replicate. If you don’t have chives on hand, you could substitute with a little bit of finely chopped green onions. What is the flavor of onions?
* Salt and pepper to taste. Seasoning is key! Don’t be afraid to taste and adjust the seasoning to your liking.
What are the steps to
Step 1: Boil the Potatoes
Place the peeled and quartered potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt. Bring to a boil over high heat, then reduce heat to medium and cook until the potatoes are fork-tender, about 15-20 minutes. You want them to be soft enough that a fork easily pierces through them. I always poke them with a fork to check their doneness – that’s the best way to tell!
Step 2: Drain and Mash
Once potatoes are cooked, drain them well in a colander. Return the potatoes to the pot. Add the sour cream and butter. Mix well. Use a potato masher or an electric mixer to mash the potatoes until smooth and creamy. I prefer using a potato masher for chunkier texture, but an electric mixer will give you more chunky texture. Is there a super smooth and fluffy result? How do you avoid over mixing?
Step 3: Add the Chives
Stir in the chopped chives and season with salt and pepper to taste. Give it a good stir to distribute the chives evenly throughout the potatoes. Taste and adjust the seasoning as needed. I always add a little extra pepper – I love the subtle kick!
Step 4: Serve and Enjoy!
Serve the sour cream chive mashed potatoes immediately while they’re warm and creamy. Garnish with extra chives if desired. What are the best foods to eat fresh? I usually make a big batch because they disappear so quickly!
What should I serve it with?
What are some great sour cream chive mashed potatoes? What are some good side dishes to serve with a salad? What are some good ideas to get started?
For a Classic Comfort Meal:Serve with roasted chicken or turkey. The creamy potatoes perfectly complement the savory poultry. Add roasted vegetables like broccoli or Brussels sprouts for a complete and satisfying meal. My kids love this combination!
For a Steakhouse Experience:Pair them with a grilled steak or pork chop. The tangy sour cream and fresh chives cut through the richness of the meat, creating a balanced and flavorful meal. What are some of the Add a side of asparagus or green beans for spiciness.
For a Vegetarian Delight:Serve them as a base for roasted vegetables like mushrooms, bell peppers, and onions. What are some good ways to top Greek yogurt with cheese? What is a good vegetarian meal?
For a Holiday Feast:What are some good Thanksgiving recipes to include in your Christmas spread? They’re always a hit at holiday gatherings and add opulence to the table. Garnish with extra chives and a sprinkle of paprika for an festive presentation.
For Cozy Snacks:Sometimes I just eat a bowl of these as snack. On a chilly evening, cuddled up on the couch with mashed potatoes? Heaven!
How do you cook a chive mashed potato with sour cream?
How do I make sure my sour cream chive mashed potatoes are perfect every time? What are some of the best tips and tricks I’ve learned over the years?
Potato Prep:What is the right potato for the job? Yukon Gold potatoes are my personal favorite for their creamy texture and slightly buttery flavor. Russet potatoes will give you a fluffier mash, but they can sometimes be dry. I always peel my potatoes before boiling, but you can leave the skins on for a more rustic look. What is a nutritious Just be sure to scrub them first!
Even Cooking:Cut the potatoes into roughly equal sizes to ensure they cook evenly. How do you prevent pieces from being overcooked? I always give them a good stir halfway through cooking to help them cook evenly.
Draining Well:Drain the potatoes thoroughly after boiling. What are some good ways to cook mashed potatoes without using too much water? I like to let the water sit in the colander for a few minutes to allow all the excess water to drain out.
Don’t Overmix:If you’re using an electric mixer, be careful not to overmix the potatoes. Overmixing can release too much starch, resulting in gluey potatoes. Mix just until smooth and creamy. I always prefer to use a potato masher for chunkier texture.
Warm Ingredients: WarmHow do I use warm sour cream for best results? Cold ingredients can lower the temperature of the potatoes and make them harder to mash. I usually let the sour cream and butter sit at room temperature for about 30 minutes before using it.
Taste and Season:Don’t forget to taste and season! Salt and pepper are essential for bringing out the flavor of potatoes. I always add a little extra pepper – I love the subtle kick it gives. Can you add other seasonings like garlic powder, onion powder or paprika to customize the dish? What’s your favorite flavor?
Chive Power: Use fresh chives for the best flavor. Dried chives just don’t have the same bright, fresh taste. I like to snip the chives with kitchen shears for easy chopping. I also save a few extra chives to garnish the finished dish.
Storing and Reheating Tips
Got leftovers? No problem! These sour cream chive mashed potatoes store well in the refrigerator and can be reheated for a quick and easy side dish later on. Here’s how to store and reheat them properly:
Refrigerator Storage: Allow the mashed potatoes to cool completely before storing them in an airtight container in the refrigerator. They will keep for up to 3-4 days. Make sure the container is sealed tightly to prevent them from drying out.
Freezer Instructions: For longer storage, you can freeze the mashed potatoes. Place them in a freezer-safe container or bag and freeze for up to 2-3 months. Thaw them in the refrigerator overnight before reheating. I recommend freezing them in individual portions for easy thawing and reheating.
Reheating: To reheat the mashed potatoes, you can use the microwave, stovetop, or oven. In the microwave, heat them in 30-second intervals, stirring in between, until heated through. On the stovetop, heat them in a saucepan over low heat, stirring occasionally, until heated through. In the oven, bake them in a covered dish at 350°F (175°C) until heated through. I like to add a splash of milk or cream when reheating to restore their creamy texture.
Glaze Timing Advice: If you garnished the potatoes with extra chives before storing, they may wilt slightly during storage. You can add fresh chives when reheating for a pop of color and flavor.
Frequently Asked Questions
Final Thoughts
These sour cream chive mashed potatoes are a true comfort food classic, elevated with simple yet flavorful ingredients. They’re easy to make, budget-friendly, and incredibly versatile – perfect for weeknight dinners, holiday gatherings, or any time you’re craving a little bit of creamy, savory goodness. I promise, once you try this recipe, you’ll never go back to plain old mashed potatoes again! If you enjoy this recipe, be sure to check out my other potato recipes – I have a feeling you’ll love them just as much. Happy cooking, friends! I can’t wait to hear how yours turn out. Leave a comment below and let me know if you tried it. And don’t forget to rate the recipe!
sour cream chive mashed potatoes
Ingredients
Main Ingredients
- 2.5 pounds Yukon Gold potatoes peeled and quartered
- 0.5 cup sour cream
- 0.25 cup unsalted butter at room temperature
- 0.25 cup milk warmed
- 0.25 cup fresh chives chopped
- 1 teaspoon salt to taste
- 0.5 teaspoon black pepper freshly ground, to taste
Instructions
Preparation Steps
- Place potatoes in a large pot, cover with cold water, and bring to a boil. Cook until tender, about 20-25 minutes.
- Drain the potatoes and return to the pot. Mash over low heat, allowing all the steam to escape, before adding in sour cream, butter, and milk.
- Season with salt and pepper, then fold in the chives. Serve warm.
