These Sour Cream Mashed Potatoes are everything you want in a cozy side dish. Creamy, fluffy, buttery, and with just the right amount of tang from full-fat sour cream. This recipe is simple enough for a weeknight but absolutely belongs on the holiday table, too.
If you love trying new potato dishes, don't miss my Creamy Mashed Potatoes with Mayonnaise, or pair these with a main like my Meatloaf Recipe for a full comfort food experience.
Before You Cook, Read This!
💬 The Vibe: Comfort food classic with a creamy, tangy upgrade.
🔑 What You Gotta Know: Don’t over-mix or over-boil, it leads to gummy potatoes. Warm milk and softened butter blend more easily.
🍴 Best Bite Alert: Serve warm with a pat of butter melting on top and fresh herbs like chives or parsley.
Why You’ll Love These Mashed Potatoes
- Tangy Twist: The sour cream brings a delicious depth of flavor.
- Simple Ingredients: Only pantry staples required.
- Perfect Texture: Fluffy, smooth, and never gluey.
Best Potatoes for Mashed Potatoes
- Yukon Gold: Buttery, naturally creamy, and golden in color.
- Russet Potatoes: Starchy and fluffy with a neutral taste.
- Combo Tip: Use 50/50 Yukon Gold and Russet for the best of both worlds.
Ingredients You'll Need
- Potatoes - 2 pounds, peeled and chopped.
- Sour Cream - Full-fat for best flavor and texture.
- Butter - Salted or unsalted, softened or melted.
- Milk - Whole milk or substitute with heavy cream for richness.
- Salt & Pepper - Adjust to taste, kosher salt and black or white pepper both work.
👉🏾 See the recipe card below for exact quantities and full instructions.
How to Boil Potatoes for Mashing
- Peel and cube potatoes evenly (about ½ to 1 inch).
- Rinse with water until it runs clear to remove excess starch.
- Cover with cold, salted water (about 1 inch above potatoes).
- Bring to a boil and cook 15–20 minutes, until fork-tender.
- Drain well and return to pot or mixing bowl.
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How to Make Sour Cream Mashed Potatoes
Add drained potatoes to a mixing bowl or stand mixer. Add butter, salt, and pepper. Mash or mix until mostly smooth.
Add sour cream and milk. Mix on low or mash until creamy and fluffy.
Taste and adjust seasonings. Serve warm, topped with fresh herbs. Enjoy!
Recipe Tips
- Salt the Water: It adds flavor to the potatoes as they cook.
- Don’t Overmix: Overworking the potatoes creates a gummy texture.
- Need Smoother Potatoes? Add a splash of warm milk, a little at a time.
- Fresh Herbs: Optional, but a great finishing touch.
Storage & Reheating
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Microwave in intervals or warm on the stovetop with a splash of milk.
Freeze: Freeze in a freezer-safe bag or container up to 1 month. Thaw overnight in the fridge and reheat in the oven at 350°F for 20 minutes.
Want More Easy Side Dishes? Try These:
- Creamy Mashed Potatoes with Mayo
- Potato Salad
- Home Fried Potatoes and Onions
- Sweet and Sour Cabbage
- Southern Mac and Cheese
- Easy Cornbread Dressing
- Easy Candied Yams
Have any questions or your own twist on these mashed potatoes? Drop a comment below, I’d love to hear it!
📖 Recipe
Sour Cream Mashed Potatoes
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 of potatoes using a sharp knife to chop them into even size cubes, about ½ to 1 inch. Use a large pot and add the potato cube pieces. Rinse them in water until the water is no longer cloudy and runs clear.
- Cover the potatoes in cold water about 1 inch above the potato pieces. Place on the stovetop over medium heat and allow them to come to a boil. Continue boiling until tender enough to pierce with a fork, about 15 to 20 minutes.
- Add the boiled potatoes to a stand mixer bowl with the whisk attachment, or a large bowl with a handheld mixer.
- Add the ½ cup softened butter, 1 teaspoon salt, and 1 teaspoon ground black pepper. Using a mixer, mix on medium speed until the potatoes no longer have any large chunks.
- Adjust the mixer to low speed, add the ½ cup sour cream and ½ cup milk, and continue mixing until they have a creamy texture.
- Serve immediately while still warm and enjoy!
Notes
- Go ahead and cut the raw potatoes before boiling. I prefer to cut my potatoes into similar-sized pieces so they cook evenly and are easier to mix.
- Generously salt the water before adding the potatoes to boil. This step allows for more flavorful mashed potatoes.
- Be careful not to overboil the potatoes. Check the potatoes frequently as they are cooking and once they are fork tender, a fork can be inserted in a piece of potato with little effort, then they're ready to mash. Overboiling could result in soupy mashed potatoes.
- Try not to over-mix the potatoes. If using an electric mixer, over-mixing could make the potatoes gummy in texture. Once the potatoes no longer have any large chunks add the other ingredients, mix, and serve.
- While mixing, if you notice the potatoes are stiff and hard to mix, add a little milk at a time until you get a smoother mashed potato.
Original post date 05/22/2024. Updated 05/07/2025.
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