Ingredients
- 5 pounds russet potatoes, scrubbed, peeled and cubed
- 2 cups sour cream
- 7 tablespoons salted butter
- 1 cup grated Parmigiano‑Reggiano cheese
- ¼ cup buttermilk
- 2 teaspoons salt
- ½ teaspoon freshly cracked black pepper
- 3 tablespoons chopped chives
Instructions
- Peel and cut the potatoes into evenly‑sized chunks. Place in a large pot, cover with cold water and add about 1 Tbsp of coarse salt.
- Bring to a boil, then reduce heat and simmer until the potatoes are fork‑tender (about 15 minutes).
- Drain the potatoes and return them to the warm pot for a few minutes so excess moisture evaporates.
- Transfer the potatoes to a stand mixer bowl (or use a hand mixer) on low speed and mix until smooth.
- Add the butter, cheese, sour cream, buttermilk, salt and pepper. Mix on low then medium speed until the mash is fluffy and creamy. If it feels too thick, add a bit more sour cream or buttermilk.
- Stir in most of the chopped chives, reserving some to garnish. Scoop the mashed potatoes into a serving bowl and sprinkle the remaining chives on top.
Notes
- For a lighter version, use low‑fat sour cream and cheese.
- Leave the skins on the potatoes for a more rustic texture, though it won’t be quite as smooth.
- Chopped scallions or green onions are a nice alternative or addition to chives.
- Roasted smashed garlic folded in gives a deeper flavor twist.
- Avoid freezing these mashed potatoes due to the sour cream—they can separate when thawed.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling & Mashing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 2g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
