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creamy mashed potatoes w/sour cream & chive

(3 ratings)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

How can something so simple, taste so good. They REALLY CAN with this simple easy recipe. My husband makes the best tasting mashed potatoes I have ever eaten. He has been the designated OFFICIAL POTATO MASHER SINCE HE WAS ABOUT 12 YEARS OLD. SO HE HAS HAD MANY YEARS OF PRACTICE over the years. They are ALWAYS MADE BY HAND. So when he & I got married, I saw no reason to change his role. I always make everything else,& it is ALWAYS his job to mash the potatoes. They are creamy, smooth, buttery & ALWAYS VERY TASTY. SO I HOPE YOU TRY THE RECIPE so you can enjoy them as much as we do.

(3 ratings)
yield 6 -8 depending on portion sizes
prep time 15 Min
cook time 25 Min
method Stove Top

Ingredients For creamy mashed potatoes w/sour cream & chive

  • 5 lb
    russet potatoes or potatoes of your choice[cubed]
  • 1 Tbsp
    kosher salt for boiling potatoes( or less if desired)
  • 1/2-1 tsp
    kosher salt for seasoning cooked potatoes if desired
  • 1 tsp
    coarse black pepper
  • 1 1/2 stick
    butter softened (less if desired)
  • 1 1/2 c
    sour cream( we use regular daisy brand) can use lite or fat free
  • 1 Tbsp
    chopped chive
  • 2 1/2 tsp
    granulated onion powder [not onion salt]
  • 1 1/2 tsp
    granulated garlic powder [not garlic salt]
  • 1
    good strong potato masher[i use my husband] can use a mixer if desired

How To Make creamy mashed potatoes w/sour cream & chive

  • 1
    Wash cubed potatoes in colander then add to a large pot. When my favorite potato the YUKON GOLD ARE ON SALE, I prefer to use them for mashed potatoes, but the russet were on sale and that is what I bought. I love the red skins also.
  • 2
    Cover potatoes with water and add 1 tablespoon of kosher salt. It is best to add the salt to the water and allow the salt to soak into the potatoes as they cook. I have found that They have more flavor that way.
  • 3
    Heat pot of potatoes over medium high heat, bring to a boil.
  • 4
    Cook till tender, about 18 to 25 minutes, or until the tip of a sharp knife is inserted into potatoes, & it comes out easily.
  • 5
    Pour potatoes into a colander, & drain througly.
  • 6
    I like to add potatoes back into pot, turn fire on low, and allow excess water to dry out, then remove from heat.
  • 7
    Add pepper, butter, chopped chive, onion and garlic powder. Then cream with masher to the chunky state.
  • 8
    Now add the sour cream, and beat till potatoes are creamy and smooth, taste, & add additional salt and pepper if desired.
  • 9
    Add potatoes to a serving bowl, add a pat of butter if desired, while potatoes are still hot. Top with additional chive if desired. Serve & enjoy while potatoes are still hot.
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