Sour Cream, Onion and Chive Mashed Potatoes
These vegan 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.
- 2 ½ pounds Yukon gold potatoes
- 4 tablespoons vegan butter
- ¼ cup plant-based milk (I recommend almond or oat; use a certified GF brand of oat milk if necessary)
- ½ cup vegan sour cream (my favorite is Kite Hill but you can use any brand of your liking)
- 1 tablespoon dried chives
- 1 teaspoon onion powder
- ⅛ teaspoon white pepper
- fine sea 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.
The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.
Calories: 272kcal | Carbohydrates: 40g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Fiber: 4g