Gluten Free Sour Cream & Chive Mashed Potatoes
Creamy, buttery mashed potatoes are one of life's great comfort foods, and this version delivers everything you want — silky texture, rich flavor, and a fresh pop of color from thinly sliced chives. Yukon Golds are the secret weapon here; their naturally buttery flesh breaks down into something impossibly smooth, especially when passed through a ricer or mashed until completely lump-free. Warming the butter and milk together before folding them in keeps the mash from turning gluey, and letting the drained potatoes dry out briefly over low heat is a small step that makes a big difference. Full-fat sour cream stirred in at the end adds a gentle tang that takes the whole bowl to another level. Every ingredient in this recipe is naturally free of gluten, so there's no swapping, substituting, or label-squinting required — just straightforward, honest cooking. It serves six generously, making it an easy go-to for weeknight dinners or a crowd-pleasing side at any gathering. Finish it with a pat of butter melting into the top and a fresh scatter of chives, and it's almost too pretty to dig into — almost.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 3 lbs yukon gold potatoes, peeled and cut into 1 ½-inch chunks
- 1 tbsp kosher salt, plus more to taste
- 4 tbsp unsalted butter, cut into pieces
- ½ cup whole milk
- ¾ cup full-fat sour cream, at room temperature
- ¼ cup fresh chives, thinly sliced
- ¼ tsp white pepper
For serving
- 1 tbsp unsalted butter, for serving (optional)
- 1 tbsp fresh chives, thinly sliced, for serving (optional)
Instructions
- 1
Place the potato chunks in a large pot and cover with cold water by at least 1 inch. Add 1 tbsp kosher salt and bring to a boil over high heat, then reduce to a steady simmer. Cook until the potatoes are completely tender and a fork slides through without resistance, 18–22 minutes.
- 2
While the potatoes cook, combine the butter and milk in a small saucepan over low heat until the butter is melted and the mixture is steaming but not boiling. Remove from heat and set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!