Sour Cream & Chive Yukon Gold Mashed Potatoes are easy enough to make for a busy weeknight and super creamy and delicious.
I generally only make these Sour Cream & Chive Yukon Gold Mashed Potatoes during the holidays, but they're so tasty and easy enough to make, I don't know why I don't make them more often.
What are Yukon Gold Potatoes?
Yukon Gold are potatoes that have a smooth skin and yellow flesh. They originated in Ontario, Canada and weren't introduced to the market until 1980.
I like to use these potatoes every now and then as they have a slightly sweet flavor and taste great with added sour cream and chives.
How do you make Sour Cream & chive Yukon Gold Mashed Potatoes?
Start by peeling and dicing the potatoes into cubes; then add them to a large saucepan.
Cover the potatoes with cold water, bring to a boil over high heat; then cook until potatoes are tender with a fork, approximately 15 minutes.
Drain the water and return the potatoes to the pan; then add the sour cream, butter, chives, salt and pepper.
Mix together with an electric mixer or potato masher until the butter has melted and most of the lumps are gone.
Serving Suggestions
We love these mashed potatoes as they are super creamy, a little on the sweet side and go perfectly with so many meals. Here are a few you might like:
- Rosemary and Lemon Roasted Chicken Thighs
- Honey Balsamic Pork Loin
- Parmesan Encrusted Roast Beef
- Lemon Basil Chicken Cutlets
Visit the recipe index to search for more recipes by category.
More Mashed Potato Recipes
- Creamy Garlic & Herb Mashed Potatoes
- Loaded Mashed Potato Gratin
- Irish Champ {Mashed Potatoes}
- Corn &v Cheddar Mashed Potato Fritters
- Parmesan & Rosemary Whipped Potatoes
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Sour Cream and Chive Yukon Gold Mashed Potatoes
Ingredients
- 8 medium yukon gold potatoes peeled and cut into 2"-3" pieces
- ¼ cup sour cream
- 3 tablespoons butter
- 2 tablespoons chopped chives
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
Instructions
- Start by peeling and dicing the potatoes into cubes; then add them to a large saucepan.
- Cover the potatoes with cold water, bring to a boil over high heat; then cook until potatoes are tender with a fork, approximately 15 minutes.
- Drain the water and return the potatoes to the pan; then add the sour cream, butter, chives, salt and pepper.
- Mix together with an electric mixer or potato masher until the butter has melted and most of the lumps are gone.
Nutrition
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Cherish says
Absolute perfection!! Thank you for the wonderful recipe. These turned out better than I even anticipated. My dinner guests loved them. I'll be making them again and again! Thanks
Carrie's Experimental Kitchen says
They're one of my favorite ways to make mashed potatoes as well. I'm glad you enjoyed them Cherish!
The Harried Cook says
Sour cream and chives! Something I used on my baked potatoes but totally makes sense to add it to mash as well! Now why didn't I think of that?! Yummy post 🙂
Carrie's Experimental Kitchen says
Thanks Marsha 🙂
Carrie's Experimental Kitchen says
Thank you Natalie and Lisa! I made this a few weeks ago and forgot about it. They were very tasty! 🙂
Lisa @ Lisa's Dinnertime Dish says
Yum! Sour cream, chives and mashed potatoes? What a great combo!! 🙂
Natalie Atick says
This side dish would have been perfect for my filet mignon last night!