Sour Cream & Chive Mashed Potatoes

These garlicky sour cream and chive mashed potatoes will become a staple side this holiday season. They’re unbelievably rich and creamy thanks to butter, sour cream, and tangy cream cheese. I guarantee you’ll never make another mashed potato recipe again!

Creamy Sour Cream and Chive Mashed Potatoes

With Thanksgiving right around the corner, these sour cream and chive mashed potatoes are what’ll set your holiday menu apart from now on. They’re a buttery, savory spin on a classic comfort food that is mandatory on every dinner table once the leaves start falling. Loaded with sour cream and cream cheese for richness, these garlicky mashed potatoes are taken to a whole other level. Don’t forget aromatic green onions for that wow factor before you pop them into the oven for some golden toastiness!

Why You’ll Love These Mashed Potatoes with Sour Cream and Chives

They’ll be a go-to side dish way past the holiday season.

• Homemade. There’s nothing quite like homemade mashed potatoes. Make them ultra smooth or leave them chunky, it’s up to you.
• Great for gatherings. Serve them in a large bowl and let everyone help themselves to as much as they want.
• Creamy. This recipe has three types of dairy for extra richness in every bite.
• An improved classic. Regular mashed potatoes are great, but this baked version with fragrant chives is definitely a step up.

What You’ll Need

Sour cream and cream cheese are the secret to how creamy these mashed potatoes are. Scroll to the recipe card at the bottom of the post for exact amounts.

• Yukon gold potatoes – Peel them if you prefer.
• Garlic cloves – If you use garlic powder, don’t add it in until right before mashing.
• Sour cream – Heavy cream and half-and-half work too.
• Cream cheese – Use full-fat or low-fat cream cheese.
• Garlic powder – Onion powder is a great swap.
• Green onions – Only use the green parts.
• Salt – Kosher salt is best.
• Unsalted butter – Reduce the salt in the rest of the recipe by half if you use salted butter.

What Potatoes Are Best For Mashed Potatoes?

High-starch potatoes like Russet, Idaho, and Yukon Gold are best for making mashed potatoes. They’re naturally low in moisture, which means they’re great for soaking up the milk, cream, and/or butter. When mashed, they also break down a lot faster and have a much fluffier, airy texture.

How to Make Sour Cream and Chive Mashed Potatoes

They’re really no different to making your favorite mashed potatoes. Check the recipe card at the bottom of the post for more detailed instructions.

• Prep the potatoes. Preheat the oven to 350F. Cut the potatoes into quarters. Rinse and place them in a large pot along with the garlic. Add enough water to cover the potatoes.
• Boil them. Place the pot on the stove and heat it over medium-high heat. Cook the potatoes until they are fork-tender, which takes about 15-20 minutes.

• Drain them. Drain the potatoes and garlic. Return them to the pot.
• Mash everything. Except for the butter, add the remaining ingredients into the pot. Mash the potatoes until they reach your desired consistency.

• Add butter. Transfer the mashed potatoes into a 9×9″ baking dish. Drizzle the top of the mashed potatoes with butter.
• Bake. Place the baking dish in the preheated oven, uncovered. Bake for 30 minutes. Remove it from the heat, serve immediately, and enjoy.

Tips for Success

If your potatoes are properly cooked and you don’t over-mix them, then you’ve got a gold-star recipe in your hands.

• Start with cold water. Never add potatoes directly into boiling water. This results in uneven cooking where the exterior is overcooked but the interior can still be raw. Starting them in cold water is the only way to guarantee even cooking.
• Make it rustic. Leave some small chunks of potatoes in the mixture to give your mashed potatoes a rustic feel.
• Avoid the blender. Food processors are also a huge no-no when it comes to making mashed potatoes. It’s easier to over-mix them, resulting in a rubbery consistency. If possible, always use a hand mixer or just mash by hand.
• Don’t let them sit. Once your potatoes are boiled, drain them immediately. Letting them sit in the pot means they’ll absorb lots of water and thin down the flavor once you start mashing.
• Hold the salt. Wait until the mixture has cooled down slightly before adding the salt. Your perception of sodium is different when foods are super hot vs cold.
• Add toppings. Crumbled bacon and grilled sausages are a great way to add smokiness and depth to each bite.

Serving Suggestions

These sour cream and chive mashed potatoes are a great side for your Thanksgiving dinner. Try them with my No Fuss Turkey or Maple Smoked Turkey. If it’s a regular weeknight dinner, pair them with my Grilled Chicken Breast, Grilled Filet Mignon, or Pan Seared Ribeye Recipe with Herb Butter. Don’t forget other veggies sides like my Kale Salad with Cranberries to complete the meal.

How to Store & Reheat Leftovers

Once fully cooled, refrigerate the leftovers in an airtight container for up to 5 days. You can also cover the baking dish with foil and refrigerate it. To reheat small portions, do it in the microwave for up to a minute or until warm. For larger portions, do it in the oven at 350F for 20-30 minutes.

More Holiday Side Dishes To Try

• Garlic Herb Oven Roasted Turkey Breast
• Epic Maple Smoked Turkey Recipe
• Best Ever Cornbread Sausage Stuffing Recipe
• Garlic Herb Oven Roasted Turkey Breast
• Must Make Easy Vegan Pumpkin Pie Bars

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