Sour Cream Mashed Potatoes Recipe
Sour cream mashed potatoes are fluffy, rich, and creamy potatoes, making the ultimate side dish for holidays and family meals. Classic and simple!
Servings: 6 cups
Calories: 317kcal
Equipment
- vegetable peeler, if peeling potatoes
- vegetable masher
Ingredients
- 3 pounds Yukon Gold Potatoes or other variety
- Salt (1 teaspoon) for salting water
- 4 tablespoons Butter melted
- 1 cup Sour Cream preferably room temperature
- Salt and Black Pepper to taste
- ⅓ cup Milk preferably room temperature
Optional toppings
- Fresh Chives chopped
Instructions
- You can peel the potatoes or leave them skin-on. Chop the POTATOES into 1-inch chunks. Place potatoes in a large pot of enough SALTED cold water to cover them by an inch.
- Loosely 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. Note: You may not need any.
- Season the mashed potatoes with SALT and PEPPER, tasting as you go to prevent over-salting.
- Serve warm with a sprinkle of chopped FRESH CHIVES.
Storage and reheat instructions
- To store, cool completely and refrigerate in an airtight container up to five days or freeze up to 90 days.
- To reheat, use a medium setting on your stove or microwave, stirring as needed to prevent hot spots. Add splashes of milk to adjust the texture.
Notes
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.
Nutrition
Serving: 0.5cup | Calories: 317kcal | Carbohydrates: 41g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 43mg | Sodium: 86mg | Potassium: 1005mg | Fiber: 5g | Sugar: 3g | Vitamin A: 477IU | Vitamin C: 45mg | Calcium: 68mg | Iron: 2mg