Ingredients
Potatoes
- 2½ pounds russet or creamy yellow potatoes, washed, peeled, and cut into 1-inch pieces
- Water (for boiling)
Mashed Potato Mixture
- 1 cup sour cream
- ¼ cup sliced fresh chives, plus more for garnish
- 2 tablespoons unsalted butter, softened, plus more as needed
- 1 teaspoon coarse kosher salt, plus more as needed
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper, plus more as needed
Instructions
- Boil Potatoes: Place the peeled and cut potatoes in a medium saucepan and cover with cold water, ensuring the water is 1-2 inches above the potatoes. Bring the water to a boil over high heat, then reduce the heat to medium-high and cook the potatoes until they are fork-tender, approximately 15-20 minutes. Reserve about 1 cup of the starchy cooking water before draining.
- Drain Potatoes: Drain the cooked potatoes thoroughly using a colander to remove all water.
- Mash Potatoes: Return the drained potatoes to the empty saucepan. Add sour cream, softened butter, kosher salt, onion powder, garlic powder, and black pepper. Use a potato masher to mash everything together until smooth and creamy. Add the reserved potato cooking water gradually, about ½ cup or as needed, to achieve your preferred consistency. Taste and adjust seasonings by adding more salt or black pepper if desired. Garnish with sliced fresh chives and serve immediately.
Notes
- Choose russet or creamy yellow potatoes for the best texture.
- Reserve the starchy potato water to adjust the consistency of the mashed potatoes if they become too thick.
- Adjust seasoning to taste, especially salt and pepper, to suit your preference.
- Serving immediately is recommended for the best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
