Sour Cream Chive Mashed Potatoes

These are garlicky Sour cream and chive mashed potatoes Will be a mainstay this holiday season. They taste incredibly rich and creamy thanks to the butter, sour cream, and rich cream cheese. I promise you’ll never make a mashed potato recipe again!

Creamy Sour Cream and Chive Mashed Potatoes

Thanksgiving is right around the corner and these Sour Cream and Chive Mashed Potatoes will make your holiday menu special from now on. They’re a buttery, salty take on a classic comfort food that’s a must-have on every table once the leaves start falling. These Garlic Mashed Potatoes are taken to a whole new level with the added flavor of sour cream and cream cheese. Before popping them in the oven for golden toast, don’t forget to top them with fragrant scallions for a wow effect!

Why You’ll Love These Sour Cream and Chive Mashed Potatoes

They will become a go-to side dish after the holidays.

• self made. There’s nothing better than homemade mashed potatoes. Make them super smooth or make them chunky, it’s up to you.
• Great for parties. Serve them in a large bowl and let everyone eat as much as they want.
• Creamy. This recipe contains three dairy products, making every bite richer.
• A modified classic. Regular mashed potatoes are great, but this baked mashed potatoes with chives is definitely a step up.

what do you need

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

• Yukon Gold Potatoes – You can peel them if you wish.
• Garlic cloves—— If you use garlic powder, add it before mashing.
• sour cream – Heavy cream and half-and-half will also work.
• cream cheese – Use full-fat or low-fat cream cheese.
• Garlic powder – Onion powder is a great substitute.
• onion– Use only the green part.
• Salt – Kosher salt is best.
• Unsalted butter—— If you are using salted butter, reduce the salt in the rest of the recipe by half.

What potatoes are best for mashed potatoes?

High-starch potatoes such as Russet, Idaho, and Yukon Gold are best for mashed potatoes. They are naturally low in moisture, which means they are perfect for soaking up milk, cream, and/or butter. They also break down faster and have a fluffier, lighter texture when mashed.

How to Make Sour Cream and Chive Mashed Potatoes

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

• Prepare potatoes. Preheat oven to 350F. Cut potatoes into quarters. Rinse and add them to a large pot with the garlic. Add enough water to cover the potatoes.
• Boil them. Place the pot on the stove and heat over medium-high heat. Cook potatoes until fork tender, about 15-20 minutes.

• Drain them. Drain potatoes and garlic. Return them to the pot.
• Mash everything. Add the rest of the ingredients, except the butter, to the pot. Mash the potatoes to your desired consistency.

• Add butter. Transfer the mashed potatoes to a 9×9-inch baking dish. Drizzle cream on top of the mashed potatoes.
• bake. Place baking sheet in preheated oven, uncovered. Bake for 30 minutes. Remove from the heat, serve immediately and enjoy.

Tips for success

If your potatoes are cooked through and not overmixed, you have a gold star recipe.

• Start with cold water. Never place potatoes directly into boiling water. This results in uneven cooking, with the outside being overcooked but the inside still being raw. Starting them in cold water is the only way to guarantee even cooking.
• Make it rustic. Leave some small pieces of potato in the mixture to give your mashed potatoes a rustic feel.
• Avoid using a blender. A food processor is also a huge no-no when making mashed potatoes. They are more prone to overmixing, resulting in a rubbery consistency. If possible, always use a hand mixer or mash directly with your hands.
• Don’t let them sit. Once the potatoes are cooked, drain them immediately. Letting them sit in the pot means once you start mashing them, they absorb a lot of water and dull the flavor.
• Take the salt. Wait until the mixture has cooled slightly before adding the salt. You perceive sodium differently when food is very hot and very cold.
• Add ingredients. Crumbled bacon and grilled sausage are a great way to add smoke and depth to every bite.

Food recommendations

These Sour Cream and Chive Mashed Potatoes are a great side dish for Thanksgiving dinner.try it with me No fuss Türkiye or Maple Smoked Turkey.If this is a regular weeknight meal, pair them with mine Grilled Chicken Breast, Grilled filet mignonor Pan-seared rib-eye steak with herb cream.Don’t forget about other vegetable side dishes like mine Cranberry Kale Salad Complete the meal.

How to store and reheat leftovers

Once completely cooled, refrigerate leftovers in an airtight container for up to 5 days. You can also cover the baking sheet with foil and refrigerate. To reheat small portions, heat in microwave for one minute or until warm. For larger servings, bake in a 350 degree F oven for 20-30 minutes.

Try more festive side dishes

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