Sour Cream Mashed Potatoes Recipe

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Sour cream mashed potatoes are fluffy, rich, and creamy potatoes, making the ultimate side dish for holidays and family meals. Classic and simple!

Why you'll love mashed potatoes with sour cream

• Adding sour cream to mashed potatoes makes them luxuriously creamy, rich, tangy, and irresistible. They're so good you may never make mashed potatoes any other way!
• This crowd-pleasing comfort food evokes deep satisfaction for the whole family.
• This recipe is easy to prep ahead or make ahead.
• Sour cream mashed potatoes are a staple holiday side dish, especially when topped with this easy turkey gravy.
• This recipe is simple for any cooking level.
• Customize the recipe by adding your favorite mix-ins, or enjoy its sheer decadence as it is.
• Serve these deliciously creamy mashed potatoes for any meal, and they will disappear!

Ingredients you'll need

• Potatoes - The star of the show! Always opt for fresh, quality potatoes. I prefer the Yukon gold variety for its creamy, buttery texture. You can use any variety for this recipe.
• Water - Start with cold water to ensure evenly cooked potatoes during the boiling process.
• Salt - Use this essential ingredient during boiling and final seasoning.
• Butter - Adds richness and a velvety texture to the mashed potatoes.
• Sour Cream - This key ingredient adds tanginess, creaminess, and depth of flavor to your mashed potatoes.
• Milk - Adjusts the creaminess and consistency of the mashed potatoes, contributing to their luscious texture.

How to make mashed potatoes with sour cream

Start by peeling potatoes or leave the skin on – this recipe is lovely either way. Chop the potatoes into one-inch chunks and place them in a large pot of cold water that covers them by one inch.

Cover the pot and cook potatoes over medium-high heat until they're fork-tender. Transfer potatoes to a colander to drain. Add butter and cooked potatoes to the pot. Mash them to your desired texture – smooth or lumpy.

Stir in sour cream. Add splashes of milk to adjust the consistency. Season with salt and pepper, tasting as you go to prevent over-salting.

Serve mashed potatoes warm with a sprinkle of chopped fresh chives and a pat of butter. I recommend serving mashed potatoes with extra sour cream on the side.

To store, cool completely and refrigerate in an airtight container for up to five days or freeze for up to 90 days.

Recipe tips and variations

• Use any potato variety for this recipe, including Yukon gold potatoes, Russets, and red potatoes.
• Skin-on or off? Trust your judgment – you know your family's preferences.
• Prep-ahead tip. Scrub and peel the potatoes. Submerge them in cold water, cover them, and refrigerate up to 24 hours.
• Some cooks prefer to boil potatoes in broth for added flavor. I don't find it necessary for this recipe, but you might love it!
• A classic potato masher is ideal for dialing in your perfect texture when mashing potatoes. If using an electric mixer, exercise caution to prevent over-mixing.
• Substitute olive oil for butter as an alternate source of fat.
• Use any dairy liquid in place of milk in this recipe.
• Add mix-ins like roasted garlic or garlic confit before the mashing commences.

Serving ideas

These scrumptious mashed potatoes are the perfect side dish to a juicy roast turkey breast, air fryer chicken thighs, the easiest whole chicken, a gorgeous glazed spiral ham, or mouthwatering pulled pork. They're even better with the best bread stuffing and a scoop of gravy without drippings. You can also turn leftover mashed potatoes into shepherd's pie with chicken.

Mashed potato make-ahead tips

Make mashed potatoes with sour cream up to five days ahead of serving to reduce tasks on your event day. Simply follow the recipe as it is written, including the reheat instructions for serving. You can also freeze the potatoes for up to 90 days and thaw in the refrigerator a day or two before serving day.

📖 Recipe