Sour Cream Mashed Potatoes

These Sour Cream Mashed Potatoes are the ultimate comfort food side dish recipe made with boiled potatoes, tangy sour cream, milk, and butter. Creamy, flavorful, and delicious!

If you're craving another side dish potatoes recipe, then try making some Creamy Mashed Potatoes with Mayonnaise. These potatoes will go well with my Meatloaf Recipe. 

​There are so many different and unique ways to make mashed potatoes! 

But I love adding in sour cream. It provides a slightly tart and tangy flavor and makes the mashed potatoes so creamy and smooth. 

Let's get started! 

​What are the Best Potatoes for Mashed Potatoes?

The type of potato you use can really almost be whatever you prefer. However, I find that Yukon Gold Potatoes or Russet Potatoes work best. 

• Yukon Golds are my favorite to use because they have a thin peel/skin and buttery taste. They also yield rich golden buttery potatoes. 
• Russet potatoes are starchy, hearty, and easy to locate in grocery stores year-round. They also yield more fluffy mashed potatoes.
• If you prefer to have the best of both combinations, try using 50% Yukon Gold and 50% Russet potatoes.

Ingredients You'll Need 

1. Potatoes - Use 2 pounds of potatoes you will peel and boil before mashing. You'll need two pounds Yukon gold potatoes or russet potatoes.
2. Sour Cream - Makes the potatoes creamy with a slightly tangy extra flavor. Greek yogurt or even mayonnaise could be used instead. Use full-fat sour cream for this one!
3. Butter - Adds rich and buttery flavor to the potatoes. May use salted butter or unsalted butter whichever you prefer. Allow the butter to soften to room temperature or use melted butter for easier mixing. 
4. Milk - Use whole milk to smooth out the starchy potatoes and melt them into a creamy mash. Heavy cream may be used as a substitute if you love thick thick mashed potatoes. Use warm milk for easier mixing. 
5. Salt - Brings out the ingredient flavors and gives the overall dish a great taste. Use any salt that you prefer, even kosher salt will work.
6. Ground Black Pepper - Adds a peppery spice to the potato mixture. White pepper could be used instead. 

See the mashed potato recipe card below for exact ingredient quantities and instructions.

How to Boil the Perfect Potatoes for Mashing

1. Peel the potatoes and use a sharp knife to chop them into even size cubes, about ½ to 1 inch.
2. Use a large saucepan or large pot and add the potato cubes. Rinse them in water until the water is no longer cloudy and runs clear.
3. Cover the potatoes in salted cold water about 1 inch above the potato pieces. 
4. Place on the stovetop over medium heat and allow them to come to a boil.
5. Continue boiling the potatoes until they're tender enough to pierce with a fork, about 15 to 20 minutes.
6. Carefully remove the potatoes from the heat and carefully drain the excess water.

How to Make Easy Mashed Potatoes 

Add the boiled hot potatoes to a stand mixer bowl with the whisk attachment, or add to a large bowl and use a handheld mixer, potato masher/potato ricer, or a metal whisk. 

Add the softened butter, salt, and ground black pepper. Using a hand mixer, mix on medium speed until the potatoes no longer have any large chunks.

Adjust the mixer to low speed, add the sour cream and milk, and continue mixing until smooth with a creamy texture.  

Serve immediately while still warm topped with fresh parsley or chives and pair it with meatloaf, ribeye steak, or hamburger steak and gravy. Enjoy!

Tips to Make the Best Mashed Potatoes 

• 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. 

​Storage Tips 

Storage. If you have any leftover homemade mashed potatoes, allow them to cool to room temperature before placing them in an airtight container or resealable plastic bag and storing them in the refrigerator for up to 3 days.

Reheating. To reheat, place in the microwave at 2-minute intervals stirring each time until warm. They may also be placed in a saucepan on the stovetop over medium low heat until warmed. If you need to add some additional milk while heating to loosen them up a little bit, then you may do that a little at a time until the desired consistency is reached. 

Freezing. These potatoes can be frozen. Store them in a freezer-safe container or freezer bag, and store them in the freezer for up to 1 month. The night before you plan on eating them, transfer them to the refrigerator and allow them to thaw overnight. They can also be reheated from frozen in a baking dish in the oven at 350 degrees F. until warmed thoroughly, about 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 comments, questions, or other delicious ways to enjoy these Creamy Mashed Potatoes? Please share them in the comments below!

📖 Recipe