Chive Mashed Yukon Gold Potatoes
Velvety Yukon Gold potatoes blended with butter, milk, and sour cream, brightened by fresh chives. A comforting side perfect for any meal.
35 mins
4 servings
Ingredients
- 3 tablespoons Chives
- 2 pounds Yukon Gold Potato
- ½ cup Milk (Whole)
- ⅓ cup Sour Cream
- ¼ cup Unsalted Butter
- 1 teaspoon Kosher Salt
- 1 pinch Black Pepper
Directions
- Mise en place: Rinse the Yukon Gold potatoes, pat dry, and set aside. Measure 4 Tbsp butter, 1/2 cup milk, 1/3 cup sour cream, 1 tsp salt, 1 pinch salt, 1 pinch black pepper, and slice the chives.
- Place the potatoes in a medium saucepan, add cold water until it rises about an inch above the potatoes, then stir in the 1 tsp salt. Heat on medium‑high until the water reaches a rolling boil, reduce to a gentle simmer, and cook 15–18 minutes, or until a fork slides in easily.
- Carefully pour off the cooking liquid, return the potatoes to the same pot, and allow them to rest for about 60 seconds so excess steam can escape.
- Add the butter, milk, sour cream, the pinch of salt, and the pinch of black pepper to the potatoes. Using a potato masher, crush the mixture until smooth with a few small lumps remaining, if desired.
- Stir the sliced chives through the mash, taste, and add an extra pinch of salt if needed. Serve the potatoes while hot.
