Your favorite potato chip flavor has been transformed into mashed potatoes! Made with simple ingredients, these Sour Cream and Onion Mashed Potatoes taste exactly how you would expect and they're incredibly easy to make.
We all know and love that classic potato chip flavor, and it got me thinking: recreating the sour cream and onion flavor combination in a dinner side dish isn't that far-fetched since they're both made with potatoes!
This quick-to-make side dish is so good and pairs well with meat main course, but really what doesn't go with mashed potatoes? Plus, it only requires a few ingredients to bring it all together.
Ingredients Needed and Substitutions
Here is a brief overview of the ingredients needed for this recipe. The full recipe with quantities is listed below this text in the recipe card. If substitutions are available for this recipe, they'll be listed here. If you don't see a substitution you are looking for, please leave a comment below.
- potatoes (russet or yellow potatoes work the best here)
- sour cream (you'll want to go with the full-fat version for the best mashed potatoes)
- butter
- onion + garlic powder
- chives (don't skip on these, they add a great additional fresh onion flavor)
- salt + pepper
Let's Talk Mashed Potato Consistency
Mashed potato consistency is all about what your preference is.
Like it completely smooth? Then you should probably use a potato ricer instead of a handheld masher.
If you like them creamy, but not overworked, use a handheld masher (which is my preference). I don't mind a few bits of potato left in my mashed potatoes because it adds an additional textural component, so I always hand mash, and just until they are creamy enough.
Whichever way you mash them, do not overwork them. Overworking mashed potatoes will lead them to turn gummy and sticky, with a terrible mouthfeel. That means don't use any sort of electric device (such as a stand mixer or blender) to mash them.
The recipe instructions call for setting aside some of the potato cooking water. This is to add to the mashed potatoes to thin them out to your desired consistency. Normally milk does this job, but since this recipe calls for a significant amount of dairy already in the form of sour cream, we've skipped the added milk and just used the potato cooking water. Think of it like adding pasta water to thin out your pasta sauce. It's the same concept!
To Peel or Not to Peel
This choice is totally up to you. Leaving the peels on the potatoes has its benefits, like the added texture and, of course, the ease of not having to peel the potatoes.
But peeling them means creamier potatoes. So choose your own adventure here!
Storing and Reheating
Mashed potatoes keep well for about 3 days in the refrigerator. Store them in an air-tight container. These glass pyrex storage containers are perfect for storing and reheating!
You can reheat mashed potatoes in the microwave, or in the toaster/oven. If you are reheating them in the toaster/oven, cover them with foil to keep the moisture inside. Reheat at roughly 400 degrees for 10 minutes or so, until warmed through.
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!
PrintFull Recipe
Sour Cream and Onion Mashed Potatoes
- Prep Time: 00:10
- Cook Time: 00:20
- Total Time: 30 minutes
- Yield: Serves 4-6
- Category: Side Dish
- Method: Stovetop
Description
Your favorite potato chip flavor transformed into mashed potatoes! These Sour Cream and Onion Mashed Potatoes made with simple ingredients totally taste exactly how you would expect and are simple to make.
Ingredients
- 2.5 lbs. russet or creamy yellow potatoes, washed, peeled and cut to 1” pieces
- Water to cover about 1-2” over
- 1 teaspoon kosher salt
- 1 cup sour cream
- 2 tablespoons butter, softened
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ¼ cup chives, sliced
- Reserved potato water
Instructions
- Place prepared potatoes in a medium saucepan and cover with cold water about 1-2″ above. Bring to a boil and then lower to medium-high heat and cook until fork-tender, about 15-20 minutes. Reserve about 1 cup of starchy potato water.
- Drain potatoes in a colander.
- Place the potatoes back in the saucepan and add in the salt, sour cream, butter, onion powder, garlic powder, black pepper and chives and mash with a potato masher until smooth. Add potato water as needed to reach your desired consistency (I usually add about ½ cup). Taste and adjust seasoning, adding more salt or black pepper, if desired.
- Serve immediately with additional butter and chives!
Notes
You can leave your potatoes unpeeled if you prefer.
Starchy potato water 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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