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Peel and cut 3 pounds Yukon gold potatoes into 1 ½-inch chunks.
Place in a large saucepan or pot and add enough cold water to cover by about 1 inch.
Add 1 tablespoon kosher salt and bring to a boil over medium-high heat.
Reduce the heat to maintain a simmer and cook until the potatoes are knife tender, about 15 minutes.
When the potatoes are ready, reserve 1 cup of the cooking liquid.
Drain the potatoes.
Return ½ cup of the cooking liquid to the now-empty pot and add 8 ounces sour cream and 1 packet onion soup mix.
Stir until smooth.
Pass the potatoes through a ricer into the pot, or return the potatoes to the pot and mash with a potato masher until desired consistency.
Gently stir to combine.
If the mashed potatoes are too thick, add more of the reserved cooking liquid as needed to loosen.
Taste and season with more kosher salt and black pepper as needed.
Transfer to a serving bowl.
Cut 4 tablespoons unsalted butter into pats and scatter over the mashed potatoes if desired.
Garnish with chives if desired.