Looking for the BEST Creamy Mashed Potatoes recipe? Then, you're going to love these Sour Cream Mashed Potatoes!
These yummy potatoes are buttery, fluffy, rich tasting, and easy to make ... perfect for holidays, like Thanksgiving and Christmas, or any day of the week!
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Raise your hand if you're a potato lover? Yes, I am totally with you!
There are a million different ways to make Mashed Potatoes, and I love them all. But these Sour Cream Mashed Potatoes are one of my favorites.
And once you try these fluffy, buttery potatoes, you're going to fall in love, too! A little sour cream makes this mash rich and creamy, and it also adds a hint of tang, which is so delish.
Pair these spuds with a generous serving of gravy, or maybe some melted butter, and trust me, you are going be in potato heaven! Serve them for Thanksgiving, Christmas, or any day of the week, because they're also super easy to make.
Ready to dig in? Then keep reading for all the delicious details!
This recipe uses basic ingredients you'll find in any grocery store. Here's what you'll need:
- Yukon Gold Potatoes - The gold standard for perfect Mashed Potatoes! So flavorful and they have a great texture, too. Other potatoes (like Russets) work too though, and you'll find more tips below.
- Sour Cream - This recipe's star ingredient. For best results, use full fat sour cream (avoid fat free). If you want a lighter option, try this light sour cream ... it tastes just like full fat.
- Milk - Whole milk tastes best, but 2% will also work.
- Butter - You can't make Mashed Potatoes without butter, right? Both salted and unsalted are fine here.
- Salt - I prefer Kosher Salt.
- Pepper - Fresh cracked is best.
You'll find more tips for flavoring the potatoes (if you wish!) below.
You'll Also Need
To make this recipe, you'll also need a large pot to cook the potatoes, as well as a potato masher to smash them. For the fluffiest potatoes, use a potato ricer.
How to Make Sour Cream Mashed Potatoes
These homemade Mashed Potatoes with Sour Cream are fast and easy to make from scratch! You'll find a printable recipe with more details at the end of this post, but here's a quick overview of the steps:
- Peel and chop the potatoes. Your potatoes should all be about the same size, otherwise they won't cook evenly.
- Add the potatoes to a large pot of well-salted, cold water. Starting with cold water ensures that the outside of the potatoes don't get overcooked. For the most flavorful potatoes, add a few tablespoons of salt (a small palmful) to the cooking water.
- Cook potatoes until tender. You'll know the potatoes are done when they're fork tender. Taste a potato or two to be sure.
- Return to pot, add sour cream and butter, then mash. As you mash, add just enough warm milk to get the right consistency. Start with less milk! You can always add more if needed, but you can't take it away if you add too much.
- Taste, then season generously to taste with salt and pepper.
Simple, right? The key to the best tasting potatoes is to season them well, and to make sure you don't stir them too much.
Now that you've mastered the basic recipe, try these tips to change things up:
- Garlic - What goes great with potatoes? Garlic ... and lots of it! My Garlic Mashed Potatoes are also made with sour cream, plus two kinds of garlic.
- Sour Cream and Chive - A classic flavor combo, and easy to make. Just still in ¼ cup minced chives while you're seasoning with salt and pepper to taste.
- Sour Cream and Onion - Another tasty flavor combination. You have a few options here: stir in one teaspoon onion powder (or more to taste), mix in some caramelized onions (start with two to three onions), add three or four minced green onions, or use a combination of these ideas.
- Cheesy - Stir in a cup of your fave shredded cheese ... sharp cheddar works great!
- No Milk - Don't have any milk? Just add extra sour cream for thicker, richer, even tangier potatoes!
- Different Potatoes - I used Yukon Gold for this recipe, however Russets or Idaho potatoes will also work. You could also use red potatoes, although the end result won't be quite as fluffy.
- Skin On - Feel free to leave the skins on for this recipe, if you prefer.
Store leftover potatoes in an airtight container in your refrigerator. They will keep for about four days. Rewarm gently in your microwave. If they seem a little dry, add extra butter or a splash of milk.
And of course, they go great with all your favorite holiday side dishes. This Thanksgiving, I paired them with Cranberry Relish, Wild Rice Salad, Sourdough Stuffing, and Pomegranate Brussels Sprouts (recipes coming soon). Yum!
Looking for more cozy side dishes? Try these recipes next:
- Garlic Mashed Potatoes
- Cream Cheese Mashed Potatoes
- Classic Bread Stuffing
- Mushroom Stuffing
- Roasted Vegetables
- Broccoli Rice Casserole
- Roasted Cauliflower Gratin
Have leftovers? This delicious Vegetarian Shepherd's Pie is the perfect way to use them up!
Frequently Asked Questions (FAQs)
Need more help? Check out these FAQs or leave a comment, and I will get back to you.
Yukon Golds are perfect for mashed potatoes. They're full of flavor, buttery, and have a great texture. However, other starchy potatoes, such as Russet or Idaho, also work. You can even use red potatoes.
If your potatoes are not fluffy, you've probably over mixed them. For the fluffiest potatoes, you'll want to use a potato ricer, although a masher works fine. After mashing, just mix the ingredients together a few times while seasoning and to incorporate all the ingredients.
You want to use warm milk when making Mashed Potatoes, because it keeps your potatoes hot, and it mixes in better.
It's up to you whether or not you peel potatoes before boiling. Leaving the skins on can help prevent the potatoes from getting soggy (if you overcook slightly), but it's not necessary.
It's best to start with cold water when boiling potatoes. If you start with boiling water, the outside of the potato will cook faster than the inside does, and you'll be left with soggy potatoes.
Yes, you can make Mashed Potatoes a day or two ahead of time. When it's time to serve them, gently warm up the cold potatoes in your microwave. If they seem dry or too stiff, add a little extra butter or milk.
Yes. Plain potatoes don't have a ton of flavor on their own, so cooking them in salted water makes them taste much better. For a large pot of potatoes, I like to add a few tablespoons of salt (or a small palmful) ... just like you would when cooking pasta.
Sour Cream Mashed Potatoes
- 3 pounds Yukon Gold potatoes
- ½ cup sour cream
- 6 tablespoons butter
- ½ to 1 cup whole milk, warmed
- kosher salt
- Large Pot
- Potato Masher
- Peel potatoes (if desired) and chop.
- Place potatoes in a large pot and cover with cold, well-salted water.
- Cover pot and bring to a boil over high heat. Remove lid, reduce heat to medium-high, and cook potatoes until tender.
- Drain potatoes well, then return to pot. Add sour cream and butter, then mash, adding just enough milk to reach desired consistency.
- Season generously to taste with salt and pepper.
- Serve potatoes hot. Enjoy!