If you’ve been searching for the ultimate comfort food side, this Sour Cream Mashed Potatoes Recipe has got you covered. Silky, creamy, and bursting with tangy richness thanks to the sour cream, these mashed potatoes elevate a classic dish to new heights. Whether you’re cooking for a cozy family dinner or a festive gathering, these mashed potatoes melt in your mouth while bringing that special warmth and texture everyone loves. Trust me, once you try this recipe, it will become your go-to for every occasion.
Ingredients You’ll Need
Believe it or not, crafting the perfect sour cream mashed potatoes relies on just a handful of simple yet essential ingredients. Each one plays a crucial role to build that luscious texture and deep, comforting flavor that makes this dish unforgettable.
- Yukon gold potatoes: Their creamy, buttery flesh is perfect for smooth, rich mashed potatoes.
- Whole milk: Adds a gentle creaminess that keeps the potatoes velvety without overpowering.
- Unsalted butter: Provides richness and helps create that silky finish—start with 8 tablespoons and add more if loved!
- Sour cream: The secret ingredient that adds tangy depth and makes the texture irresistibly smooth.
- Fine sea salt: Enhances all the natural flavors beautifully—season carefully for the best balance.
- Chives (optional): A fresh, mild onion flavor for garnish adds visual appeal and a subtle brightness.
- Freshly ground black pepper (optional): Adds a little kick and aroma as a finishing touch.
How to Make Sour Cream Mashed Potatoes Recipe
Step 1: Prep and Boil the Potatoes
Start by peeling and cutting your Yukon gold potatoes into 1-inch chunks. Soak them in cold water to prevent any browning—this little trick keeps your potatoes looking bright and fresh. When ready, place them in a large pot and cover with an inch of cold water. Bring the pot to a boil over medium-high heat, then lower it to a gentle boil and cook for 10 to 12 minutes until the potatoes are fork-tender and soft to the core.
Step 2: Warm the Milk and Butter
While your potatoes are cooking, melt the butter into the whole milk in a small saucepan over low heat. You want the mixture warm and steamy but not boiling—this prevents curdling when it hits the potatoes. Cover and keep the mixture warm to ensure it blends seamlessly later.
Step 3: Drain and Mash the Potatoes
Drain your perfectly cooked potatoes well and return them to the pot. Place the pot over very low heat for about a minute to help evaporate any excess steam. This step is key to avoiding watery mashed potatoes. Begin mashing immediately with a potato masher or hand mixer—waiting too long can make them gummy, so get mashing while they’re hot!
Step 4: Add Milk Mixture and Mash to Perfection
Turn off the heat and slowly drizzle your warm milk and butter mixture into the potatoes as you mash. Adjust the amount to get your desired texture: more milk creates an ultra-creamy consistency, while less keeps the mash thick and hearty. Be careful not to over-mix—overbeating can make your potatoes gluey instead of fluffy.
Step 5: Stir in Sour Cream and Season
Finish by folding in the sour cream and salt, tasting as you go to ensure perfect seasoning. Keep your mashed potatoes covered with the pot lid until you’re ready to serve. Just before dish-up, transfer them to a serving bowl, drizzle with a little extra butter, and garnish with freshly ground black pepper and chopped chives if you like. The results? Pure, cozy indulgence.
How to Serve Sour Cream Mashed Potatoes Recipe
Garnishes
Garnishing your sour cream mashed potatoes is a wonderful way to add color and extra flavor layers. Finely chopped fresh chives bring a light oniony crispness that contrasts delightfully with the creamy texture. A sprinkle of freshly ground black pepper adds subtle heat and aroma, while an additional pat of butter melting on top makes the dish irresistibly glossy.
Side Dishes
Sour cream mashed potatoes are incredibly versatile and pair beautifully with everything from roasted chicken and grilled steak to holiday ham or pan-seared salmon. Classic gravy or mushroom sauce complements their richness, while crisp green vegetables like sautéed spinach or roasted Brussels sprouts provide refreshing balance. This recipe is truly a crowd-pleaser on any dinner table.
Creative Ways to Present
Turn presentation into an experience by swirling your mashed potatoes decoratively in a bowl using the back of a spoon or piping them onto plates with a piping bag fitted with a large star tip for an elegant look. For a bit of fun, top with crispy fried onions or a handful of toasted breadcrumbs to add crunch. No matter how you serve it, this sour cream mashed potatoes recipe shines as a star side dish.
Make Ahead and Storage
Storing Leftovers
Leftover sour cream mashed potatoes store wonderfully in an airtight container in the refrigerator for up to 3 days. For best texture, avoid letting them sit out for long periods to keep the creaminess intact and flavors fresh. When you’re ready to enjoy again, simple reheating can bring them back to life.
Freezing
You can freeze your mashed potatoes for longer storage, but keep in mind the texture might slightly change after thawing. Pack cooled mashed potatoes tightly into freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. Frozen mashed potatoes can last up to 2 months and provide a quick side dish for busy weeknights or unexpected guests.
Reheating
Reheat leftover sour cream mashed potatoes gently on the stovetop over low heat, stirring often and adding a splash of milk to restore creaminess. Alternatively, warm them in the microwave in short bursts, stirring in between to ensure even heating. With a little love, they’ll taste almost as fresh as the first time you made them.
FAQs
Can I use a different type of potato for this recipe?
While Yukon gold potatoes are ideal for their creamy texture, you can also use Russet potatoes. Just expect slightly fluffier mashed potatoes with less buttery flavor. Mixing varieties can create interesting textures, but Yukon gold is the easiest and tastiest choice for this Sour Cream Mashed Potatoes Recipe.
Is it okay to substitute sour cream with something else?
If you don’t have sour cream on hand, Greek yogurt is a great substitute that offers similar tang and creaminess. Just be sure to stir gently to avoid curdling. However, the subtle richness of sour cream really shines here, so it’s worth grabbing some for the authentic flavor.
How do I prevent my mashed potatoes from becoming gluey?
The key is to avoid over-mixing or over-beating once the potatoes are cooked. Use a gentle touch when mashing and only mix until your desired creaminess is reached. Also, warming your milk and butter before adding helps absorb liquid evenly, keeping the potatoes fluffy instead of sticky.
Can I make this recipe vegan or dairy-free?
You can definitely adapt this Sour Cream Mashed Potatoes Recipe to be dairy-free by swapping butter for vegan butter and using a plant-based sour cream and milk alternative like almond or oat milk. The taste will differ slightly but still deliver that creamy comfort you crave.
What’s the best way to reheat without drying out the potatoes?
Reheating gently is key. Add a splash of milk or a small knob of butter and warm slowly on the stovetop or in the microwave, stirring frequently. This keeps the moisture locked in and helps maintain the creamy texture you love.
Final Thoughts
There is something incredibly comforting and satisfying about a bowl of rich, creamy potatoes made just right, and this Sour Cream Mashed Potatoes Recipe delivers on all fronts. With its simple ingredients and straightforward steps, it invites you to create a memorable side dish that feels like a warm hug from the inside. Give this recipe a try and watch it become a beloved staple on your table for years to come!
Print
Sour Cream Mashed Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 to 8 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Description
This Sour Cream Mashed Potatoes recipe delivers creamy, rich mashed potatoes with a perfect balance of buttery goodness and the tangy flavor of sour cream. Made from Yukon gold potatoes, these mashed potatoes are smooth, fluffy, and ideal as a comforting side dish for any meal.
Ingredients
Potatoes
- 4 lbs Yukon gold potatoes (10 medium, peeled and cut into 1-inch thick pieces)
Wet Ingredients
- 1 1/4 cup whole milk
- 8 Tbsp unsalted butter (plus more to serve if desired)
- 1/2 cup sour cream
Seasonings & Garnish
- 1 1/2 tsp fine sea salt (plus more to taste)
- 2 Tbsp finely chopped chives (optional, to garnish)
- Freshly ground black pepper (optional, to garnish)
Instructions
- Prepare Potatoes: Peel and cut potatoes into 1-inch chunks. Keep them in cold water until ready to cook to prevent browning. Transfer potatoes into a large pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then reduce to a low boil and cook for 10-12 minutes until potatoes are easily pierced with a fork.
- Heat Milk and Butter: In a small saucepan, heat the milk and butter together until the butter melts and the milk just starts to steam. Do not boil. Remove from heat and cover to keep warm.
- Drain and Mash Potatoes: Drain the cooked potatoes well and transfer them back to the pot. Set the pot over very low heat for 1 minute to evaporate extra steam. Immediately begin to coarsely mash the potatoes using a potato masher or electric hand mixer to avoid gummy texture.
- Add Milk Mixture: Turn off the heat, then while continuing to mash, gradually drizzle in the warm milk and butter mixture until the desired consistency is reached. Mash or beat until smooth without overmixing to prevent gluey potatoes.
- Incorporate Sour Cream and Seasoning: Mix in the sour cream and sea salt, adjusting salt to taste. Keep covered until ready to serve. To serve, transfer to a serving bowl, drizzle with additional butter, and garnish with freshly cracked black pepper and chives if desired.
Notes
- Use Yukon gold potatoes for naturally creamy texture and buttery flavor.
- Do not overmix the potatoes to avoid a gluey result.
- Warm the milk and butter mixture to help absorb better into the potatoes.
- Keep the potatoes covered to maintain warmth and moisture until serving.
- Chives and black pepper add a fresh finish but are optional.
