Sour Cream Mashed Potatoes

published Sep 25, 2022
christmas
Sour Cream Mashed Potatoes Recipe

Traditional mashed potatoes get an extra dose of luxe flavor from sour cream.

Serves6 to 8

Makes7 to 8 cups

Prep15 minutes to 25 minutes

Cook30 minutes

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Credit: Maria Do

Mashed potatoes are one of my top comfort foods, and I love an ultra-smooth, creamy version laden with butter and cream or milk. They’re also a blank canvas when I feel like changing it up a bit, and one of the easiest additions is some sour cream. The thick, tangy dairy is a natural in mashed potatoes, adding a subtle tangy flavor. Sour cream mashed potatoes are as easy to make as regular mashed potatoes, and you can channel some sour cream-and-onion vibes with a sprinkle of chives or scallions at the end.

Why Should You Use Sour Cream in Your Mashed Potatoes?

Sour cream adds a little bit of tangy flavor and a boost of richness to mashed potatoes. It’s a fun change from the standard milk or cream and butter combo usually flavoring mashed taters. You can even try your hand at making homemade sour cream from heavy cream!

Credit: Maria Do

How to Make Sour Cream Mashed Potatoes

  • Peel the potatoes. I find peeling the potatoes beforehand easier. That way, once the potatoes are cooked, you can just push them through a ricer or food mill, or mash directly in the pot without worrying about the peels.
  • Cook the potatoes. Chop peeled russet potatoes, then boil in salted water until tender. Russets fall apart when mashed into a very creamy consistency and soak up dairy well.
  • Heat the milk and butter. After you drain the potatoes, use the heat from the pot to warm up the milk and melt the butter. Add the salt in at this point so it dissolves.
  • Mash the potatoes. Pass the potatoes back into the pot through a ricer or food mill for the smoothest texture, or return the potatoes to the pot and mash with a potato masher into your desired consistency.
  • Mix in the sour cream. Add the sour cream and fold just until incorporated. Taste and season with more salt as needed. Garnish with finely chopped chives or scallions if desired.

Sour Cream Mashed Potatoes Recipe

Traditional mashed potatoes get an extra dose of luxe flavor from sour cream.

Prep time 15 minutes to 25 minutes

Cook time 30 minutes

Makes 7 to 8 cups

Serves 6 to 8

Nutritional Info

Ingredients

  • 3 pounds

    russet potatoes (5 to 6 large)

  • 1 tablespoon

    plus 2 teaspoons kosher salt, divided, plus more as needed

  • 1 1/3 cups

    whole or 2% milk

  • 4 tablespoons

    (1/2 stick) unsalted butter

  • 1/2 cup

    full-fat sour cream

  • 1 tablespoon

    finely chopped fresh chives or scallion greens (optional)

Instructions

  1. Peel and cut 3 pounds russet potatoes into 1 1/2-inch chunks. Place in a large saucepan or pot and add enough cold water to cover by about 1 inch. Add 1 tablespoon of the kosher salt and bring to a boil over medium-high heat. Reduce the heat to maintain a simmer and cook until the potatoes are knife tender, about 15 minutes.

  2. Drain the potatoes in a colander. Add 1 1/3 cups whole or 2% milk, 4 tablespoons unsalted butter, and the remaining 2 teaspoons kosher salt to the now-empty pot. Place over medium-low heat, stirring occasionally, until the butter is melted.

  3. Pass the potatoes through a ricer into the pot, or return the potatoes to the pot and mash with a potato masher until desired consistency. Gently stir to combine. Add 1/2 cup sour cream and gently stir until combined. Taste and season with more kosher salt as needed. Transfer to a serving bowl and garnish with 1 tablespoon finely chopped fresh chives or scallion greens if desired.

Recipe Notes

Make ahead: The potatoes can be peeled and placed in the pot with the water and kosher salt and kept at room temperature for up to 4 hours before cooking.

Storage: Leftover mashed potatoes can be refrigerated in an airtight container for up to 4 days.