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These Sour Cream, Onion & Chive Mashed Potatoes combine the classic flavor of sour cream and chive baked potatoes with the popular sour cream and onion potato chip. This vegetarian dish is also easily made vegan.
In case you're wondering why there is so much going on with the name of this recipe, I will explain.
Growing up, sour cream and onion was my favorite potato chip flavor combination. You know, back in the dark ages, we didn't have as many choices when it comes to potato chip flavors as we do today. We didn't have bacon mac and cheese or grilled cheese and ketchup or wasabi ginger.
Our choices were pretty much regular, barbecue and of course, sour cream and onion. I think it was the mid-1980s when some other flavor combinations were introduced.
I kind of remember being a kid when cheddar and sour cream came out but am not quite sure when that was exactly. In any event, sour cream and onion was a lunchbox staple for me.
Fast forward to adulthood when I preferred baked potatoes over the crispy, fried variety. My favorite way to top them is with sour cream and chives.
Now, I'm not going to lie to you...I still put butter on them and then the sour cream and chives. There's just something about melted butter on baked potatoes...Mmmmmm! 🙂
Anyway, I couldn't decide if I wanted to make my go-to baked potato into sour cream and chive mashed potatoes or pay homage to my favorite potato chip flavor with sour cream and onion mashed potatoes.
And that's when it occurred to me...I didn't have to decide! I could make them both...in the same recipe!
And that's how these Sour Cream, Onion and Chive Mashed Potatoes were born. 😉
How to Make Mashed Potatoes with Sour Cream
Peel and cube potatoes so that they are uniform in size. Add the potatoes to a 4-qt. pot and cover with one inch of cold water.
Bring to a boil and then reduce the heat to a maintain a simmer. Cook until potatoes are tender all the way through (approximately 15-20 minutes).
Be careful not to overcook or the potatoes will become too starchy.
Drain the potatoes in a colander and then return them to the pot.
Add butter (or vegan butter) and milk (or plant-based milk).
Mash with a potato masher until lumps are gone.
Stir in sour cream (or vegan sour cream), chives, onion powder, white pepper and kosher salt.
You might also enjoy:
- Vegan Cream Cheese Mashed Potatoes
- Cheesy Vegan Mashed Potatoes
- Air Fryer Home Fries
- Air Fryer Mashed Potato Balls
Sour Cream, Onion & Chive Mashed Potatoes
- 2 ½ pounds Yukon gold potatoes
- 4 tablespoons butter (for the vegan option, use vegan butter)
- ¼ cup 2% milk (for the vegan option use plant-based milk)
- ½ cup vegetarian-friendly sour cream, full fat such as Daisy brand (for the vegan option, use vegan sour cream)
- 1 tablespoon dried chives
- 1 teaspoon onion powder
- ⅛ teaspoon white pepper
- Kosher salt to taste
- Peel and cube potatoes so that they are uniform in size.
- Add the potatoes to a 4-qt. pot and cover with one inch of cold water.
- Bring to a boil and then reduce the heat to a maintain a simmer. Cook until potatoes are tender all the way through (approximately 15-20 minutes). Be careful not to overcook or the potatoes will become too starchy.
- Drain the potatoes in a colander and then return them to the pot.
- Add butter and milk. Mash with a potato masher until lumps are gone.
- Stir in sour cream, chives, onion powder, white pepper and kosher salt.
(Please refer to the post above for instructional photographs for this recipe)
This post originally appeared on Watch Learn Eat on November 18, 2014. It has been republished to reflect both recipe and photo revisions. Changes to the story were also made.
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