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.
- 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
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1/4 cup chives, sliced
- Reserved potato water
- 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!
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.
Keywords: Sour Cream and Onion Mashed Potatoes