Rustic Chicken Stock Mashed Potatoes with Sour Cream and Chives – Creamy, Flavorful, and Comforting 🥔🌿
Sometimes, the simplest dishes bring the biggest comfort, and mashed potatoes are a perfect example. But when you swap plain boiling water for rich chicken stock, stir in tangy sour cream, and finish with a handful of fresh chopped chives—everything changes. These rustic mashed potatoes are buttery, slightly tangy, deeply savory, and filled with a homemade touch that feels like love in every bite.
Perfect for Sunday dinners, holiday meals, or just when you want something cozy and satisfying.
Ingredients
- 2½ pounds russet or Yukon gold potatoes, peeled and chopped
- 4 cups chicken stock (low sodium preferred)
- 3 tablespoons unsalted butter
- ¾ cup sour cream
- ¼ cup milk (warm)
- Salt and black pepper to taste
- 2 tablespoons chopped fresh chives (plus extra for garnish)
Instructions
- Place the chopped potatoes in a large pot and cover with the chicken stock. If needed, add a bit of water to ensure the potatoes are fully submerged.
- Bring to a boil over medium-high heat. Reduce to a simmer and cook for 15–20 minutes, or until the potatoes are fork-tender.
- Drain the potatoes, reserving about ½ cup of the cooking liquid for extra flavor if needed.
- Return the potatoes to the pot. Add butter and mash until mostly smooth but still a little rustic and textured.
- Stir in sour cream, warm milk, salt, and black pepper. Add a splash of the reserved stock if you’d like a softer consistency.
- Fold in chopped chives and taste for seasoning.
- Serve warm, topped with extra chives and a small pat of butter if you like.
Tips & Variations
– Use Yukon gold potatoes for a naturally buttery taste and creamy texture.
– For a richer flavor, replace milk with heavy cream.
– Add roasted garlic for a deeper, aromatic twist.
– Try mixing in shredded cheddar or Parmesan for a cheesy version.
FAQs
Q: Can I make these ahead of time?
Yes! Reheat with a bit of milk or reserved chicken stock to bring them back to life.
Q: What protein pairs best with these potatoes?
Roast chicken, grilled steak, meatloaf, or even seared salmon all go beautifully.
Q: Can I use vegetable stock instead of chicken?
Absolutely. It’s a great vegetarian alternative with just as much depth.
This dish is comfort food at its finest—simple ingredients elevated with smart techniques and full of flavor in every bite.
