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
Scale
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.
