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Sour Cream and Chive Fork Mashed Potatoes

best homemade garlic and chive mashed potatoes

I enjoy fork mashed potatoes better than I do creamy mashed potatoes with cream or milk. I like the heartiness that comes with mashed or mashed potatoes.

Stiff and rustic potatoes stand up to steaks and other meat dishes much better than thin and creamy potato dishes. If you’re a meat and potato type of person, these garlic and chive fork mashed potatoes are perfect for you.

They’re not loaded with butter and other ingredients because I want to taste potatoes. I’ve made these for years and even for the holidays and everyone always enjoys them.

I love them served plain with a little extra butter on top, but they’re also good with gravy. These are perfect mashed potatoes.

What are the best homemade mashed potatoes?  How to make your mashed potatoes better.

For me, the best homemade mashed potatoes are made with a little milk or no milk (like in this recipe) butter, and seasonings.  It doesn’t matter if they’re creamy, stiff, or rustic.  What matters is that you start with a hearty potato, like russets, reds, or Yukon gold’s, and boil or steam them until they’re fork-tender.

how to make easy sour cream and chive mashed potatoes

Can mashed potatoes be frozen?

Mashed potatoes can be frozen, but they won’t taste nearly as good as fresh.  Once thawed the mashed potatoes will be a little watery and much thinner.  If I do have to freeze mashed potatoes, I use them in recipes like breakfast potato cakes.  I add flour to thicken the frozen mashed potatoes and onions.

Can mashed potatoes be made without milk?

Of course, mashed potatoes can be made without milk.  The recipe for my fork mashed potatoes has no milk and they’re the best homemade mashed potatoes I’ve ever eaten.  They’re so good, I eat them by themselves.  A big bowl with extra butter and lots of black pepper makes me happy.

Should mashed potatoes be refrigerated?

Mashed potatoes should always be refrigerated.  They contain dairies such as milk and butter and should always be stored in the temperature safe zone.  Plan on serving them soon after they’re made.  It’s okay if you leave them out during dinner or gatherings, but they should never be out all day.  They microwave well after being in the refrigerator.

Best ingredients for mashed potatoes

The best ingredients for mashed potatoes are classics like milk, butter, salt, and pepper.  The classic with simple ingredients will always win out.

I make mashed potatoes to another level by adding roasted garlic, seasoning salt, chives, cheese, and bacon.  I absolutely love bacon and cheese mashed potatoes.  Cheesy potatoes with cheddar or even cream cheese are the ultimate comfort food.

Tips for making the best mashed potatoes ever

homemade fork mashed potatoes with butter, chives, garlic and sour cream

Start by cooking the potatoes to perfection.  When they’re fork-tender, remove them from the heat and start making the mashed potatoes. Boiled or steamed potatoes make better-mashed potatoes than baked.   Baked potatoes used for mash are drier and denser than boiled or steamed.

Soften your butter before cooking and add the milk while the potatoes are still hot.  Don’t add too much milk or butter, add a little at a time until you have the desired consistency.  Don’t over-process your potatoes either, unless you like starchy potatoes.

sour cream and chive fork mashed potatoes

Sour Cream and chive Fork Mashed Potatoes

Hearty sour cream mashed potatoes
Cook Time 15 minutes
Course Side Dish
Cuisine American
Servings 5


  • 5-6 medium russet potatoes peeled and cubed
  • 1/2 cup sour cream
  • 3 tbsp butter softened
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp chopped chives


  • Start by putting the potatoes in a large pan and cover them with water and add salt to the potatoes and water. Boil the potatoes until fork-tender.
  • Drain the water from the potatoes and put them in a large bowl. Add the sour cream, butter, salt, and pepper and mash with a fork until well blended. Stir in the chives.


Mash the potatoes until they're kind of smooth but still have lumps. Add more salt and pepper if needed.

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