Sour Cream Mashed Potatoes Recipe
Make the creamiest Sour Cream mashed potatoes! This easy recipe is buttery, fluffy, and tangy, perfect for weeknights or holiday dinners.
Servings: 6
Calories: 306kcal
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 potatoes with cold water to ensure they cook evenly, avoiding hard centers. Place on the stovetop over medium heat and allow them to come to a boil. Continue boiling until fork-tender, about 20–25 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!
Video
Notes
- Salt the water generously before boiling for maximum flavor.
- Check potatoes often; once fork-tender, they’re ready. Overboiling makes them watery.
- Mash until smooth, but avoid over-mixing to prevent a gummy texture.
- If the mash feels stiff, add a splash of warm milk until creamy.
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
