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Overhead view of mashed potatoes in white bowl topped with butter and parsley on grey surface.
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5 from 1 vote

Sour Cream Mashed Potatoes Recipe

These sour cream mashed potatoes are buttery, creamy, and tangy. Made with Yukon Gold or Russet potatoes, butter, sour cream, and milk, they’re a comforting side for everyday dinners and holiday meals.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American
Keyword: mashed potatoes, sour cream mashed potatoes
Servings: 6
Calories: 306kcal
Author: LaKita Anderson

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.
    Overhead view of ingredients needed to make recipe in separate bowls.
  • 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.
    Ingredients to make mashed potatoes in large white mixing bowl.
  • 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.
    Milk added to other ingredients in mixing bowl.
  • Taste and adjust the seasoning if needed. Serve warm.
    Overhead view of mashed potatoes in large white mixing bowl.

Video

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.

Nutrition

Calories: 306kcal | Carbohydrates: 29g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 530mg | Potassium: 690mg | Fiber: 2g | Sugar: 3g | Vitamin A: 627IU | Vitamin C: 9mg | Calcium: 70mg | Iron: 1mg
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