These Sour Cream and Onion Mashed Potatoes bring the flavor of your favorite chips to the dinner table in a creamy, simple side dish.
If sour cream and onion chips are one of your favorites, you’ll love this twist! These Sour Cream and Onion Mashed Potatoes capture that same familiar flavor in a creamy, comforting side dish made from simple ingredients. They’re rich, tangy, and fit right in at any meal, from weeknight dinners to holiday gatherings.
Here is How to Make Them
Making these mashed potatoes is simple, but there are a few small details worth noting before you start. Whether or not you peel the potatoes is up to you. Peeled potatoes make for a smoother mash, while leaving the skins on adds a bit of texture and a more rustic feel. The overall texture comes down to preference. If you like them ultra smooth, use a potato ricer. For a creamier consistency with a little more character, a handheld masher works best. I like a few small pieces of potato left in mine for texture, but whichever method you choose, avoid overworking them. Using an electric tool like a mixer or blender can make them gummy.
The recipe instructions call for setting aside some of the potato cooking water to adjust the consistency. Since this recipe already includes sour cream, the starchy water takes the place of additional milk, helping to loosen the potatoes without making them heavy. Think of it like adding pasta water to thin out your pasta sauce. It's the same concept!
Step 1: Add the potatoes to a pot, cover with cold water, and bring to a boil until they are fork-tender. Set aside 1 cup of cooking water.
Step 2: Drain the potatoes, add in the sour cream, butter, salt, onion powder, garlic powder, and black pepper. Mash with a potato masher until smooth.
Step 3: Add the reserved potato water as needed to reach your desired consistency.
Step 4: Taste and adjust the seasonings, adding more salt or black pepper, then garnish with chives and extra butter, if desired.
More Side Dish Recipes
- Quick Cheesy Polenta
- Baked Parmesan Potato Wedges
- Cumin and Honey Roasted Carrots
- Balsamic Roasted Green Beans
Making the recipe? Be sure to leave a comment with a star ⭐️⭐️⭐️⭐️⭐️ review on your experience! Have a question? Leave a comment below and I’ll get back to you as quickly as I can!
Full Recipe
Sour Cream and Onion Mashed Potatoes
- Prep Time: 00:10
- Cook Time: 00:20
- Total Time: 30 minutes
- Yield: Serves 4-6 1x
- Category: Side Dish
- Method: Stovetop
Description
Your favorite potato chip flavor has been transformed into mashed potatoes! Made with simple ingredients, these Sour Cream and Onion Mashed Potatoes taste exactly as you would expect and they're incredibly easy to make.
Ingredients
- 2 ½ pounds russet or creamy yellow potatoes, washed, peeled, and cut to 1-inch pieces (see note)
- Water
- 1 cup sour cream
- ¼ cup sliced fresh chives, more as needed
- 2 tablespoons unsalted butter, softened, more as needed
- 1 teaspoon coarse kosher salt, more as needed (see note)
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper, more as needed
Instructions
- Place the potatoes in a medium saucepan and cover them with cold water to a depth of 1-2 inches above the tops of the potatoes. Bring to a boil over high heat, then lower the heat to medium-high and cook until fork-tender, 15-20 minutes. Reserve about 1 cup of the starchy potato cooking water.
- Drain the potatoes in a colander.
- Return the potatoes to the now-empty saucepan and add in the sour cream, softened butter, salt, onion powder, garlic powder, and black pepper. Mash with a potato masher until smooth. Add the reserved potato water as needed to reach your desired consistency, approximately ½ cup. Taste and adjust the seasonings, adding more salt or black pepper, if desired. Garnish with chives. Serve immediately.
Notes
This recipe was tested using Diamond Crystal Coarse Kosher Salt. If you use Morton's kosher salt or fine salt, decrease the volume by half.
You can leave your potatoes unpeeled if you prefer.
The starchy cooking water from potatoes is used to thin out the mashed potatoes instead of milk. This is because the recipe already calls for 1 cup of sour cream, which is a significant amount of dairy and fat, so any additional milk is unnecessary and may make the potatoes feel too heavy.
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