Directions 4 steps | 40 Minutes
In a large saucepan or Dutch oven, bring the 2 quarts of salted water to a boil. Add the potatoes and boil for about 15 minutes, or until they are completely tender.
Drain the water from the saucepan leaving the potatoes. Add the sour cream, milk, butter, chives, salt and pepper into the saucepan.
Mash with a potato masher or process in a potato ricer. (See notes 3.)
Season to taste and serve hot. Enjoy!
- Other varieties of potatoes will work for this recipe but Yukon gold potatoes are preferred.
- If using kosher salt, sure to use Morton’s kosher salt. Different kosher salt brands have varied crystal sizes and may affect the salinity of the recipe.
- A potato masher or, better yet, a ricer, helps get the spuds smooth without overworking them in a food processor, which can make them gummy. If you are low on equipment, a couple of forks will do also the job!