Ingredients (~6 servings)
- ~3 lbs russet potatoes
- 1 1/4 cups sour cream
- 5 Tbsp salted butter
- 3 Tbsp buttermilk
- 3/4 cup grated Parmigiano-Reggiano cheese
- 1 1/2 tsp salt
- 1/2 tsp freshly cracked black pepper
- 2 Tbsp chopped chives
Boil the Potatoes Until Fork Tender
Wash and peel the spuds, then cut them into bite-sized chunks and place in a large pot of cold, salted water.
Bring them to a boil, then simmer until fork tender, about ~15 minutes. You’ll know they’re done when a fork slides through with zero resistance.
Drain and rinse them with hot water. Place back in the hot pot to remove excess water for a few minutes – this step matters because wet potatoes make gluey mashed potatoes.
Mix in Stand Mixer Until Smooth
Dump them into the bowl of a stand mixer and stir on low speed until smooth.
Add the butter, cheese, sour cream, buttermilk, salt, and pepper into the bowl, mixing until evenly blended.
Beat them on medium, then high speed until smooth. If they’re too thick, add more sour cream or buttermilk to get the consistency you want.
Taste and adjust seasonings – you’ll probably need more salt than you think. Stir in most of the chopped chives, reserving some for garnish.
Garnish and Serve
Garnish with cracked pepper and the remaining chives. Serve warm.
These reheat perfectly fine in the microwave or you can keep them warm in a slow cooker on low if you’re making them ahead.
Sour Cream Mashed Potatoes
Ingredients
Ingredients (~6 servings)
- ~3 lbs russet potatoes
- 1 1/4 cups sour cream
- 5 Tbsp salted butter
- 3 Tbsp buttermilk
- 3/4 cup grated Parmigiano-Reggiano cheese
- 1 1/2 tsp salt
- 1/2 tsp freshly cracked black pepper
- 2 Tbsp chopped chives
Instructions
- Wash, peel, and chunk potatoes. Boil in salted water for 15 minutes until fork tender.
- Drain potatoes and return to hot pot to dry.
- Transfer to stand mixer and mix on low until smooth.
- Add butter, cheese, sour cream, buttermilk, salt, and pepper. Mix until blended.
- Beat on medium then high speed until creamy. Adjust consistency with extra sour cream if needed.
- Taste and season. Stir in most chives, reserving some for garnish.
- Garnish with remaining chives and cracked pepper. Serve warm.