Sour Cream & Chive Mashed Potatoes

Picture your favorite baked potato topped with velvety sour cream and fresh chives – we’ve taken those great flavors and infused them into family-style mashed potatoes. Try them alongside our turkey or brisket, or as a quick-and-easy side for any time of year.

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Yvonne Duivenvoorden

MAKE AHEAD: Prepare ingredients up to 1 day ahead, storing perishables covered in the fridge (store the potatoes in a container of water, covered, in the fridge). Prepare recipe within 1 hour of serving.

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Prep Time
15 min
Cook Time
25 min
40 min


  • 2 1/2 lb Russet potatoes, peeled or peel on, cut into 1½-inch chunks
  • 1 cup sour cream, room temperature
  • 1/2 cup whole milk, room temperature
  • 1/2 tsp sea salt, plus additional, to taste
  • 1/4 cup chopped fresh chives


  1. In a large saucepan, add potatoes and cover by 1 inch with cold water; bring to a boil. Continue to boil until potatoes are very tender, 15 to 18 minutes.
  2. Drain potatoes and return mixture to pot. Add sour cream, milk and ½ tsp salt and mash with a potato masher to desired consistency. Stir in chives and additional salt, if desired.

Nutrition Information

  • Serving Size 2/3 cup
  • Calories 139
  • Carbohydrate Content 22 g
  • Cholesterol Content 17 mg
  • Fat Content 4 g
  • Fiber Content 2 g
  • Protein Content 4 g
  • Saturated Fat Content 3 g
  • Sodium Content 115 mg
  • Sugar Content 2 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0.5 g