Sour Cream Mashed Potatoes
If you’re looking for the best side dish, Sour Cream Mashed Potatoes are the only way to go. These creamy potatoes are made with starchy russets, and the addition of sour cream gives them a tangy, rich flavor that’s hard to resist! Whether you’re making them for Thanksgiving dinner or just a weeknight meal, these mashed potatoes are sure to become a family favorite.
Are you looking for more yummy side dishes? Try our Green Beans, Fried Potatoes and Onions, or Cheesy Buttered Noodles.
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Mashed potatoes using sour cream has been my go-to recipe for the last 15 years or longer. The tang from the the creamy sour cream gives the dish such extra flavor! My sons notice when I leave the sour cream out! Sometimes I like to make garlic mashed potatoes. To make garlic mashed potatoes recipe, add 2 teaspoons minced garlic or 1 teaspoon garlic powder with the salt and pepper! You can easily customize these creamy spuds with just about anything your little heart desires! On the flip side, if you prefer classic mashed potatoes, simply leave out the sour cream and increase the milk until you reach your desired consistency.
What you’ll love about this Mashed Potatoes Recipe:
Recipe Ingredients
You’ll need the following ingredients to make the best mashed potatoes ever!!
- Russet potatoes
- Salted butter, softened
- Sour cream
- Whole milk
- Salt
- Pepper
INGREDIENT NOTES:
- Russet Potatoes: These are the best potatoes for mashed potatoes due to their high starch content, which results in fluffy potatoes. Yukon Gold potatoes can also be used for a creamier texture.
- Sour Cream: Always use full fat sour cream, it adds a tangy richness that elevates the flavor of the mashed potatoes from boring to WOW!
HOW TO MAKE SOUR CREAM MASHED POTATOES STEP-BY-STEP
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.
STEP 1: Boil peeled, quartered potatoes until tender.
STEP 2: Drain, return to pot, add butter, and mash.
STEP 3: Mix in sour cream, milk, salt, and pepper; beat until smooth.
STEP 4: Taste, adjust seasoning if need be, and dig in!
PRO TIP:
For a richer flavor, (aka flavor explosion!) try adding a couple of tablespoons of cream cheese or roasted garlic to your spuds. This adds extra creaminess and a subtle depth of flavor that takes the dish to the next level!
What are the Best Potatoes for Mashed Potatoes?
The best potatoes for mashed potatoes are typically starchy varieties, which yield a fluffy and smooth texture. Here are the top choices:
- Russet Potatoes: These are high in starch and low in moisture, making them ideal for fluffy, creamy mashed potatoes. This includes mashed potatoes with baking potatoes! My mom never used anything other than Idaho potatoes. I’ve done all types and come back to russets every time!
- Yukon Gold Potatoes: These have a medium starch content, offering a buttery flavor and a slightly denser, creamier texture.
- Red Potatoes: With their waxy texture and lower starch content, red potatoes create creamier, chunkier mashed potatoes that have a more rustic texture.
Storage and Reheating
Storage: Store leftover mashed potatoes in the refrigerator in an airtight container. It can be kept for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of milk if needed to bring back the creamy texture. You can also reheat in the microwave, stirring every 30 seconds until heated through.
Freezing: Place them in a freezer-safe container or Freezer Ziploc baggie and freeze for up to 2 months. Thaw in the refrigerator before reheating.
Additions & Substitutions
ADDITIONS:
- Cheese: Stir in some shredded cheddar, cream cheese or Parmesan cheese for an extra cheesy version.
- Bacon: Add crumbled cooked bacon for a savory, smoky twist.
- Herbs: Mix in fresh herbs like parsley, thyme, or rosemary for added flavor.
SUBSTITUTIONS:
- Sour Cream: Substitute with Greek yogurt for a lighter, tangier option.
- Whole Milk: Use half-and-half or heavy cream for a richer taste.
FAQs about this Mashed Potatoes Sour Cream:
What Can I Serve with Mashed Potatoes with Sour Cream?
This easy side dish pairs wonderfully with pork chops, meatloaf, and chicken. It also makes amazing potato cakes and is a great topper for Shepherd’s Pie!
DID YOU MAKE THIS RECIPE?
I’m excited for you to try this Sour Cream Mashed Potatoes Recipe! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do!
Sour Cream Mashed Potatoes
Ingredients
- 3 pounds russet potatoes peeled and quartered
- 1/2 cup salted butter softened
- 3/4 cup sour cream
- 1/3-1/2 cup whole milk
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place peeled and quartered potatoes in a large pot. Cover with cold water by about 1 inch.
- Bring to a boil over high heat, then reduce to medium-low and simmer for 15-20 minutes, or until potatoes are tender when pierced with a fork.
- Drain the potatoes in a colander, then return them to the pot.
- Add softened butter to the hot potatoes and mash with a potato masher until they reach your desired texture.
- Add sour cream, milk, salt, and pepper.
- (Optional) For a smoother consistency, use an electric mixer on low speed to beat the potatoes for 1-2 minutes.
- Taste and adjust the salt and pepper, if needed.
