Sour Cream & Chive Mash Recipe

Peel the potatoes (if desired) and cut into evenly sized 1–1½ inch chunks so they cook uniformly.

Place the cut potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon kosher salt to the water.

Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–18 minutes depending on size. Test by piercing the largest piece—if it slides off the fork easily, they’re done.

Drain the potatoes thoroughly in a colander and return them to the hot pot off the heat for 1–2 minutes to evaporate excess moisture. This helps produce a fluffier mash.

Warm dairy

While the potatoes cook, combine the milk and butter in a small saucepan and warm gently over low heat until the butter is melted and the mixture is hot but not boiling, about 3–4 minutes. Warming prevents cooling the potatoes and helps them absorb the dairy for a silkier texture.

If using garlic, add the minced garlic to the warm milk-butter mixture for 30–60 seconds to soften its edge, then remove from heat so it doesn't become raw-tasting.

Using a potato masher, ricer, or food mill, mash the drained potatoes to your preferred texture (for the smoothest result use a ricer or food mill).

Stir in the warm milk-butter mixture a little at a time until you reach creamy consistency. You may not need the full cup of milk; add until desired texture is achieved.

Fold in the sour cream until fully incorporated and the mash is smooth and tangy. Taste and season with additional salt if needed and add the freshly ground black pepper.

Gently fold in about three-quarters of the snipped chives, reserving the rest for garnish. Adjust chives to taste.

Transfer the mash to a serving bowl, dot with remaining butter if desired, sprinkle the reserved chives over the top, and serve immediately.