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This Sour Cream Mashed Potatoes recipe makes a delectable spin on classic comfort food. They’re easy to make and packed full of flavor.
Craving mashed potatoes but want to switch it up a bit? These sour cream mashed potatoes are the perfect solution! Adding sour cream to traditional mashed potatoes makes them extra creamy and flavorful.
This recipe is simple yet delicious. You can make them ahead of time, and they reheat perfectly. Serve them with your favorite entree for a satisfying meal.
Why This Recipe Works
- Cooking the potatoes in well-seasoned water ensures a flavorful finish that won’t disappoint.
- Using cream as well as milk delivers the perfect balance of richness and creaminess.
- Sour Cream adds a touch of tanginess and acidity to perfectly enhance the flavors.
Ingredient Notes
Potatoes – Starchy potatoes are best for mashed potatoes. In the US, use Yukon Gold or Russet Potatoes. In the UK, Maris Piper are great!
Butter – Unsalted butter provides the best flavor for mashed potatoes. You can also use salted butter, but adjust the salt amount in the recipe accordingly.
Half and Half – Half and half is a combination of milk and cream. It is a good choice for mashed potatoes because it provides richness and creaminess without making them too heavy.
Milk – Whole milk provides the best flavor for mashed potatoes. You can also use reduced fat or skim milk, but they will not be as flavorful.
Sour Cream – choose full-fat sour cream, as low-fat sour cream liquefies when heated and will not give you the same creamy texture.
Salt – Seasoning is essential for flavorful mashed potatoes. You can use any salt, but kosher or sea salt is best. If you are using salted butter, start with 1/4 teaspoon and add more to taste.
Step By Step Instructions
Cut the potatoes into evenly-sized pieces (about an inch or so thick), and transfer them to a large saucepan.
Fill the pot with cold water until the water line is about an inch above the potatoes. Season the water with salt. I use about a tablespoon.
Bring the water to a boil over high heat, then reduce heat to medium-high to maintain the boil, and continue cooking for 10 to 12 minutes, or until a fork inserted in the potato goes in easily.
The key to making these mashed potatoes is to cook the potatoes until they are soft. This will help them absorb the butter and milk mixture, which gives them a creamy texture.
Don’t use a knife to check for doneness, as a knife is sharp and can slide in easily, even when the potatoes aren’t soft enough to mash.
Add the sour cream and mash the drained potatoes into the butter mixture with a ricer or potato masher.
Combine by gently stirring with a wooden spoon or spatula to incorporate. The potatoes will gradually absorb the liquid and turn into a creamy mixture.
Add more butter or sour cream, a bit at a time, until the mixture reaches your desired creaminess and consistency. Taste for seasoning and add salt as needed before serving.
Storage & Freezing Instructions
Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing instructions: You can make sour cream mashed potatoes ahead of time and freeze them for later. Cook according to the recipe place the mashed potatoes in a freezer-safe container and freeze for up to three months.
Thaw overnight in the refrigerator.
To Reheat: Place in a covered dish in the microwave on 50% power for 5 to 7 minutes, stirring every 2 minutes or until heated through. You can also reheat them in a 350°F oven for 15 to 20 minutes or until heated.
Leftover Mash Potatoes can dry out and need additional milk to return to their original creaminess.
Erren’s Top Tips & Variations
- Cut your potatoes before cooking them. Whole potatoes won’t cook as evenly. Cut the potatoes into smaller pieces for even cooking.
- Be sure to start with cold water when boiling potatoes. Using hot water can cause uneven cooking.
- For ultra-smooth and creamy mashed potatoes, reach for a ricer or food mill instead of a potato masher. This will give you the silky texture you crave without any lumps.
- Cook the potatoes until they are fork-tender. This will help them absorb the butter and milk mixture, which gives them a creamy texture.
- Don’t use a knife to check for doneness, as a knife is sharp and can slide in easily, even when the potatoes aren’t soft enough to mash.
- Be sure to mash your potatoes as soon as you can after draining. Waiting too long could cause sticky mashed potatoes.
- Leftover Mash Potatoes can dry out and need additional milk to return to their original creaminess.
Rate This Recipe
Recipe
Sour Cream Mashed Potatoes
Ingredients
- 3 lbs potatoes (Yukon gold, Russet, or Maris Piper peeled)
- 8 tablespoons unsalted butter
- ¼ cup half-and-half
- ½ cup milk
- ½ cup sour cream (plus more as needed)
- Salt and Freshly ground black pepper (to taste)
- Additional butter for serving (optional)
Instructions
- Cut the potatoes into evenly-sized chunks (about an inch or so thick), and transfer them to a large stockpot full of cold water (and 1 tablespoon salt) filled so the water line sits about 1 inch above the potatoes.
- Bring the water to a boil over high heat, reduce heat to medium-high (or whatever temperature is needed to maintain the boil), and continue cooking for about 10-12 minutes, or until a fork inserted in the potato goes in easily.
- Carefully drain the potatoes and add leave them to dry slightly.
- While the potatoes drain, in the same pot, gently heat the butter, half and half, and milk together (Do not boil).
- Add the sour cream and mash the drained potatoes into the butter mixture with a ricer or potato masher. Combine by gently stirring with a wooden spoon or spatula to incorporate. The potatoes will gradually absorb the liquid and turn into a creamy mixture.
- Add more butter, or half and half a little at a time, until it reaches your desired consistency and creaminess. Taste for seasoning and add salt as needed. Serve warm.
Tips
- Cut your potatoes before cooking them. Whole potatoes won’t cook as evenly. Cut the potatoes into smaller pieces for even cooking.
- Be sure to start with cold water when boiling potatoes. Using hot water can cause uneven cooking.
- For ultra-smooth and creamy mashed potatoes, reach for a ricer or food mill instead of a potato masher. This will give you the silky texture you crave without any lumps.
- Cook the potatoes until they are fork-tender. This will help them absorb the butter and milk mixture, which gives them a creamy texture.
- Don’t use a knife to check for doneness, as a knife is sharp and can slide in easily, even when the potatoes aren’t soft enough to mash.
- Be sure to mash your potatoes as soon as you can after draining. Waiting too long could cause sticky mashed potatoes.
- Leftover Mash Potatoes can dry out and need additional milk to return to their original creaminess.
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