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
Units
Scale
- 2 1/2 pounds russet or creamy yellow potatoes, washed, peeled, and cut to 1-inch pieces (see note)
- Water
- 1 cup sour cream
- 1/4 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
- 1/2 teaspoon garlic powder
- 1/4 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.