The BEST Sour Cream and Chive Mashed Potatoes

Why You'll Love This Recipe

• Simple Ingredients: Just a handful of pantry and fridge staples you likely already have on hand.
• No Special Equipment: No ricer or fancy gadgets needed, just a classic potato masher.
• Make-Ahead Friendly: Easy to prep in advance and reheat when needed.

Key Ingredients & Substitutions

• The Potatoes: You can use whatever potatoes you have on hand! Yukon Golds yield a naturally buttery, ultra-creamy texture, while Russets make for lighter, fluffier mashed potatoes. If you love a bit of rustic flavor, red potatoes work great too, you can even check out my Red Skin Mashed Potatoes for step-by-step tips on leaving the skins on!
• Sour Cream: Adds that signature tangy richness. If you're out of sour cream, full-fat plain Greek yogurt makes a fantastic 1:1 substitute!
• Fresh Chives: Freshly snipped chives give the best flavor and color. If you only have dried chives on hand, use about 1 to 2 teaspoons.
• Warm Milk & Butter: Heating your milk and butter together in a small saucepan before adding them to the potatoes keeps everything hot and prevents the potatoes from becoming gummy.
• Want Garlic? Stir in ½ teaspoon of granulated garlic along with the salt and pepper, or hop over to my Roasted Garlic Mashed Potatoes for a deep, slow-roasted garlic option!

See the recipe card below for the full list of ingredients and measurements.

👉 Sky's Tips for the Best Mashed Potatoes

• Start with Cold Water: Always place your raw chopped potatoes in cold water before bringing the pot to a boil. This ensures the potatoes cook evenly all the way through rather than cooking on the outside while remaining hard in the middle.
• Avoid Over-Mashing: Mash just until smooth. Over-processing potatoes releases too much starch and affects the texture.
• Warm Your Liquids: Never add cold milk or butter straight from the fridge into hot mashed potatoes! It drops the temperature of the dish instantly.

How to Reheat Leftover Mashed Potatoes (Without Drying Them Out!)

Mashed potatoes are notorious for drying out in the fridge, but these three simple methods bring them right back to life:

• Stovetop (My preferred method): Place leftovers in a saucepan over low heat. Add a splash of milk and a tablespoon or two of butter, stirring until heated through.
• Oven: Transfer to a baking dish, top with a few small pats of butter, cover tightly with foil, and bake at 350°F for 15-20 minutes until warm. I use this method in my Loaded Mashed Potatoes recipe.
• Microwave: Heat in a microwave-safe bowl at 50% power in 30-second intervals, adding a splash of milk and stirring between each burst.

What to Serve with Mashed Potatoes

Mashed potatoes are the ultimate versatile side dish! Here are a few reader favorites that pair wonderfully with them:

• Chicken Fried Chicken or Chicken Fried Steak! Perfect combos!
• Smothered Chicken (the rich gravy over these potatoes is incredible!)
• Oven Baked Pork Chops make the perfect pairing for these sour cream and chives mashed potatoes!
• Hamburger Steak! You can never go wrong with this pairing!

Frequently Asked Questions

I hope these delicious mashed potatoes become a staple in your kitchen too!

-Sky🩷