Sour-Cream and Chive Mashed Potatoes

Sour-Cream & Chive Mashed Potatoes
Photo: Mikkel Vang
Prep Time:
15 mins
Total Time:
35 mins
10 to 12 Serves

These spuds get their sublime texture from a mix of butter, heavy cream, and sour cream. All the fluffy creaminess you desire, with baked potato flavors to boot—sour cream adds tang, and chives lend brightness. Another bonus, you can make them up to two days ahead and reheat them before serving.


  • 4 pounds russet potatoes (6 to 7), peeled and cut into 1 ½-inch pieces

  • Kosher salt and freshly ground pepper

  • 6 tablespoons unsalted butter, plus more, melted, for serving (optional)

  • 1 cup heavy cream

  • 1 cup sour cream

  • Chopped chives, for serving


  1. In a large pot, cover potatoes with at least 2 inches of water. Bring to a boil, then season generously with salt. Continue boiling until potatoes are tender and easily pierced with the tip of a knife, 10 to 12 minutes. Reserve 1 cup cooking liquid, then drain potatoes and let them cool and steam a few minutes in colander.

  2. Meanwhile, return pot to medium heat; add butter. When it melts, add heavy cream and bring to a simmer. Remove from heat. Rice potatoes into pot (or return them to pot and mash with a potato masher until creamy).

  3. Add sour cream and stir until smooth; season to taste. If necessary, add reserved potato-cooking liquid, 1/4 cup at a time, until you reach desired consistency. Serve, topped with melted butter and chives.

Cook's Notes

You can make this recipe up to two days ahead and gently rewarm it in the microwave or in a heatproof bowl set over a pot of simmering water, stirring a few times, until hot and creamy again. Dark-green scallion tops can be used in lieu of chives.

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