These Sour Cream Mashed Potatoes are buttery and creamy with just enough tang to make a familiar side dish feel a little special.
Yukon Gold or Russet potatoes, butter, sour cream, and milk come together for a comforting side to serve with weeknight dinners, Sunday supper, or your holiday meal.
Updated October 13, 2026: I refreshed this post with clearer ingredient notes, a simple method overview, mixing tips, make-ahead guidance, and more answers to common questions. The ingredient quantities remain the same. Originally posted May 22, 2024.
Watch this quick video tutorial!
Sour cream brings something a little different to the mashed potato bowl. It adds a tangy flavor that balances the butter and milk.
These potatoes pair especially well with Southern Meatloaf or a main dish with plenty of gravy.
If you want another creamy version, try my Creamy Mashed Potatoes with Mayonnaise. For this one, sour cream is the ingredient that brings the tang.
Let's get started!
Jump to:
- Watch this quick video tutorial!
- Why You'll Love This Recipe
- Ingredients You'll Need
- How to Make Sour Cream Mashed Potatoes
- LaKita's Expert Tips
- Why Are My Mashed Potatoes Gummy?
- Can I Make These Without a Mixer?
- Make-Ahead Instructions
- Storage and Reheating
- What to Serve With Sour Cream Mashed Potatoes
- Frequently Asked Questions
- 📖 Recipe
- Did You Make This Recipe?
Why You'll Love This Recipe
- Creamy and buttery: Butter, sour cream, and milk give the potatoes a rich texture.
- A little tang: Sour cream adds flavor without complicated seasoning.
- Flexible potatoes: Use Yukon Gold, Russet, or a mix.
- Simple ingredients: Just six ingredients, including salt and pepper.
- Holiday-friendly: Prepare ahead and reheat gently when you need more room on the stovetop.
Ingredients You'll Need
See the recipe card below for exact measurements.
- Potatoes: Use 2 pounds of Yukon Gold or Russet potatoes. Peel and cut into even ½- to 1-inch cubes so they cook at a similar rate.
- Butter: Softened or melted butter blends into the hot potatoes more easily. Salted or unsalted works; taste before adding extra salt.
- Full-fat sour cream: Gives the potatoes their tangy flavor and rich texture.
- Whole milk: Helps loosen the mash. Warm it gently before adding, and use extra splashes only if the potatoes need them.
- Salt and pepper: Season the potatoes, then taste after mixing. Use black or white pepper as listed in the recipe.
👉🏾 See the recipe card below for exact quantities and full instructions.
How to Make Sour Cream Mashed Potatoes
Here's the quick overview. The recipe card below contains the complete measurements and instructions.
1. Prepare the Potatoes
Peel and cut the potatoes into even ½- to 1-inch cubes. Rinse until the water runs clear, then place in a large pot and cover with cold water.
2. Cook Until Tender
Bring to a boil over medium heat. Cook for about 20 to 25 minutes, until a fork slides easily into the potatoes. Drain thoroughly before transferring to a mixing bowl.
3. Mix With Butter and Seasoning
Add the softened butter, salt, and pepper. Using your stand mixer or hand mixer, mix briefly until the large chunks are gone. Avoid prolonged mixing.
4. Add Sour Cream and Milk
Reduce to low speed. Add the sour cream and milk, mixing only until creamy. If the potatoes are stiff, add a small splash of warm milk and gently combine.
5. Serve Warm
Taste and adjust the seasoning if needed. Serve while warm with an optional pat of butter, chopped parsley, or chives.
LaKita's Expert Tips
- Start in cold water. This helps the centers and outsides cook evenly.
- Cut similar-sized cubes. Large pieces can stay firm while small pieces break down.
- Check with a fork. The potatoes should be tender before mixing, a mixer cannot fix undercooked centers.
- Drain well. Extra cooking water can make the mash loose or watery.
- Mix briefly. Stop when creamy rather than continuing to whip.
- Add liquid gradually. A splash can loosen the potatoes, too much is harder to correct.
- Use warm milk. It blends easily and helps keep the potatoes warm.
Why Are My Mashed Potatoes Gummy?
Potatoes can become sticky when they are worked too much. Keep the mixer time short, especially after adding the sour cream and milk.
Start with fully cooked potatoes, mix just until the large chunks disappear, and finish on low speed. A few small lumps are better than overworking the whole bowl.
Can I Make These Without a Mixer?
The original recipe uses a stand mixer or hand mixer, but a hand masher gives you more control if you prefer a rustic texture. Mash the tender, drained potatoes with the butter and seasonings, then gently stir in the sour cream and milk.
Make-Ahead Instructions
Prepare the mashed potatoes the day before and refrigerate in a covered container. Reheat gently before serving, adding a little milk if the potatoes have thickened.
For the best texture, stir only as much as needed to warm them evenly and incorporate the extra milk.
Storage and Reheating
Refrigerator
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezer
Freeze in portions in freezer-safe containers or bags for up to 1 month. Thaw in the refrigerator before reheating. The texture may be slightly different after freezing.
Reheating
Warm on the stovetop over low heat, stirring occasionally and adding milk as needed. You can also microwave at 50% power in short intervals, stirring between intervals, or reheat in a covered oven-safe dish at 350°F until hot throughout.
What to Serve With Sour Cream Mashed Potatoes
These tangy, buttery potatoes are especially good with savory mains and a spoonful of gravy.
Try them with:
For a full comfort-food or holiday meal, add:
Frequently Asked Questions
Yes. Make them the day before, refrigerate in a covered container, and reheat gently with a splash of milk as needed. Stir occasionally until heated through.
Plain Greek yogurt gives a similar tang, but the potatoes may be less rich. Full-fat sour cream is the ingredient used in this recipe.
Yukon Gold potatoes make a creamy mash, while Russets give a fluffier texture. Either works here, or use a mix of the two.
Sour cream adds richness and a tangy flavor that balances the butter. Stir it into the cooked potatoes with the milk, after the butter and seasonings.
This recipe uses both. Sour cream adds richness and tang, while milk helps loosen the potatoes. Leaving out the milk changes the texture, so start with the listed ingredients and adjust with small splashes of milk if needed.
Too much mixing can make the texture sticky. Mix only until the large chunks are gone, then use low speed to incorporate the sour cream and milk. Stop as soon as the potatoes are creamy.
The potatoes may not have been drained thoroughly, or too much milk may have been added. Drain well before mixing and add extra milk only a little at a time.
Yes. Portion cooled potatoes into freezer-safe containers or bags and freeze for up to 1 month. Thaw in the refrigerator and reheat gently. The texture may change slightly after freezing.
📖 Recipe
Sour Cream Mashed Potatoes Recipe
Video
Equipment
- 1 large pot or saucepan
- 1 stand mixer or hand mixer
Ingredients
- 2 pounds Yukon Gold or Russet potatoes, peeled and cubed
- ½ cup butter, softened or melted
- 1 teaspoon salt
- 1 teaspoon ground black pepper or white pepper
- ½ cup full-fat sour cream
- ½ cup whole milk (plus more if needed)
Instructions
- Peel the 2 pounds potatoes and cut into even ½- to 1-inch cubes. Rinse until the water runs clear. Place in a large pot and cover with cold water.
- Bring to a boil over medium heat. Cook for about 20 to 25 minutes, until the potatoes are fork-tender. Drain thoroughly.
- Transfer the drained potatoes to a stand mixer bowl fitted with the whisk attachment, or a large bowl for a hand mixer. Add ½ cup softened butter, 1 teaspoon salt, and 1 teaspoon pepper. Mix briefly on medium speed, just until the large chunks are gone.
- Reduce to low speed. Add the ½ cup sour cream and ½ cup milk, mixing only until creamy. If needed, add extra warm milk a small splash at a time. Avoid overmixing.
- Taste and adjust the seasoning if needed. Serve warm.
Notes
- Cut the potatoes evenly and start them in cold water.
- Cook until fork-tender and drain thoroughly before mixing.
- Keep mixing brief to avoid a gummy texture.
- Warm the milk gently before adding. Add extra milk gradually if needed.
- Make ahead: Prepare the day before, refrigerate covered, and reheat gently with a little milk as needed.
- Storage: Refrigerate in an airtight container for up to 3 days, or freeze in portions for up to 1 month. Thaw in the refrigerator before reheating.
Did You Make This Recipe?
Made these Sour Cream Mashed Potatoes? Leave a ⭐⭐⭐⭐⭐ rating and a comment below. And tell me, are you adding gravy or keeping yours buttery and simple?
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