Oh, let me tell you about my absolute favorite way to make mashed potatoes – with a glorious dollop of sour cream stirred right in! These sour cream mashed potatoes are my go-to side dish for everything from weeknight dinners to holiday feasts because they’re impossibly creamy with just the right tangy kick. I’ve been making this version for years after discovering how that simple addition of sour cream transforms ordinary potatoes into something extraordinary. Trust me, once you try these, you’ll never go back to plain old mashed potatoes again. They’re rich enough to stand alone but still pair perfectly with everything from roast chicken to steak.
Why You’ll Love These Sour Cream Mashed Potatoes
Let me count the ways these creamy dreamy potatoes will steal your heart:
- Ultra-creamy and rich – That sour cream works magic, giving them a velvety texture that’ll make you swoon
- Simple, pantry-friendly ingredients – Just potatoes, sour cream, butter, and milk – stuff you probably have right now!
- Ready in 30 minutes – Faster than ordering takeout, but oh so much more satisfying
- Perfect for holidays or weeknights – Fancy enough for Thanksgiving, easy enough for Tuesday’s meatloaf
Honestly, these might just become your new potato obsession – they’re that good.
Ingredients for Sour Cream Mashed Potatoes
Here’s everything you’ll need to make these dreamy potatoes – and yes, every single ingredient matters! I’ve learned through many batches that quality makes all the difference here.
- 2 lbs Yukon Gold potatoes – peeled and cubed (these give the creamiest texture)
- 1/2 cup full-fat sour cream – trust me, don’t skimp on the fat here
- 1/4 cup butter – real butter only, please!
- 1/4 cup milk – whole milk works best
- 1 tsp salt – plus more to taste
- 1/2 tsp black pepper – freshly ground if you’ve got it
See? Nothing fancy – just good, honest ingredients that work together beautifully.
How to Make Sour Cream Mashed Potatoes
Okay, let’s get to the good stuff – turning these simple ingredients into the creamiest, dreamiest mashed potatoes you’ve ever tasted. I’ve made this recipe so many times I could do it in my sleep, but I’ll walk you through each step carefully so yours turn out perfect on the first try!
Step 1: Cook the Potatoes
First things first – peel and cube those Yukon Golds into 1-inch pieces (roughly the same size so they cook evenly). Toss them into a big pot and cover with cold water – about an inch above the potatoes. Now here’s my secret – add a generous pinch of salt to the water (about 1 tablespoon). It seasons the potatoes from the inside out! Bring to a boil, then reduce to a simmer for 15-20 minutes. You’ll know they’re ready when a fork slides in effortlessly – no resistance means they’re perfectly tender.
Step 2: Mash and Combine
Drain those beauties well and return them to the warm pot (off the heat). Here’s where the magic happens! Add the butter first – I like to cut it into chunks so it melts faster. Mash gently until the butter’s incorporated. Now add the sour cream in dollops, mashing as you go. Pour in the milk gradually – you might not need it all depending on how creamy you like them. Keep mashing until smooth, but don’t go crazy – overworking makes them gluey. A few small lumps are totally fine!
Step 3: Adjust Consistency
Now taste and adjust – more salt? A bit more pepper? If they seem too thick, add milk a tablespoon at a time until perfect. Remember, they’ll thicken slightly as they cool. I like mine creamy but still able to hold their shape on a fork. Give one final gentle stir, then serve immediately while they’re still steaming hot. Oh, and don’t be surprised when everyone asks for seconds!
Tips for Perfect Sour Cream Mashed Potatoes
After making these more times than I can count, here are my can’t-live-without tips:
- Warm your milk first – Cold milk cools the potatoes down too fast and makes them harder to mash smoothly
- Don’t overwork them – Stop mashing once they’re creamy! Overdoing it releases too much starch and gives you gluey potatoes
- Use a potato ricer for ultra-smooth – If you’re fancy and own one, it makes the dreamiest texture
- Taste and adjust – Potatoes need more salt than you think! Add a pinch at a time until the flavors really sing
Follow these and you’ll get perfect potatoes every single time – promise!
Variations for Sour Cream Mashed Potatoes
Once you’ve mastered the basic recipe, try these delicious twists that’ll make your sour cream mashed potatoes even more special:
- Garlic lovers: Stir in 2-3 minced garlic cloves sautéed in butter – it adds incredible depth of flavor
- Herby goodness: Fold in a handful of fresh chives or parsley right before serving for color and freshness
- Cheesy delight: Mix in 1/2 cup shredded cheddar or Parmesan for an extra rich, savory kick
- Roasted garlic magic: Squeeze in a whole head of roasted garlic – it’s sweet, mellow, and oh-so-delicious
The best part? You can’t really go wrong – just follow your tastebuds!
Serving Suggestions
These luscious sour cream mashed potatoes are the ultimate sidekick to so many dishes! I love them piled next to juicy roast chicken, smothered in gravy with meatloaf, or as the perfect bed for saucy short ribs. For a pretty finish, top with a pat of melting butter and a sprinkle of fresh chives – simple but oh so satisfying!
Storage and Reheating
Got leftovers? Lucky you! These sour cream mashed potatoes keep beautifully in the fridge for 3-4 days in an airtight container. When reheating, add a splash of milk to bring back that creamy texture – I like to warm them gently on the stovetop. Whatever you do, don’t nuke them on high in the microwave or they’ll dry out. Trust me, I learned that the hard way – patience gives you the best results!
Nutritional Information
Now, I’m no nutritionist, but if you’re curious about what’s in these dreamy spuds, here’s the scoop! Keep in mind these are estimates – your exact numbers might vary depending on your ingredients (like how much butter you sneak in – no judgment here!).
Per serving (about 1/2 cup):
- 220 calories – totally worth every one!
- 12g fat – that’s where all the creamy goodness comes from
- 25g carbs – hello, comfort food!
- 4g protein – who knew potatoes could pack a little protein punch?
Remember, life’s too short to count calories in mashed potatoes – just enjoy every creamy, buttery bite!
FAQ About Sour Cream Mashed Potatoes
Got questions? I’ve got answers! Here are the most common things people ask me about these dreamy potatoes:
Can I use Greek yogurt instead of sour cream?
You bet! Plain Greek yogurt works in a pinch, but it’ll give a slightly tangier taste. Stick to full-fat for best results – the low-fat versions can make your potatoes watery.
Help! My potatoes are lumpy – what do I do?
No panic! Warm them back up with a splash of milk and give them another mash. If you’ve got a ricer or food mill, now’s the time to bust it out – it’ll smooth those lumps right out.
Can I make these ahead of time?
Absolutely! Make them up to a day before, then reheat gently with extra milk. They might thicken in the fridge, but that’s nothing a little stirring can’t fix.
What potatoes work best?
Yukon Golds are my ride-or-die – creamy texture, buttery flavor. Russets work too, but they’ll be fluffier rather than creamy. Just don’t use waxy potatoes like red bliss – wrong texture entirely!
Why are my potatoes gluey?
Ah, you probably overworked them! Too much mashing releases starch – next time, go gentler and stop once they’re smooth. Warm milk helps prevent this too.
Final Thoughts
Give these sour cream mashed potatoes a try – I promise they’ll become your new favorite comfort food! Let me know how yours turn out in the comments below. Happy mashing!
Print31 Secrets to Perfect Sour Cream Mashed Potatoes (Creamy Heaven)
Creamy mashed potatoes made with sour cream for extra richness and tang.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 lbs potatoes, peeled and cubed
- 1/2 cup sour cream
- 1/4 cup butter
- 1/4 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Boil potatoes in salted water until tender, about 15-20 minutes.
- Drain potatoes and return to the pot.
- Add sour cream, butter, milk, salt, and pepper.
- Mash until smooth and creamy.
- Serve warm.
Notes
- Use Yukon Gold or Russet potatoes for best texture.
- Adjust milk for desired consistency.
- For extra flavor, add minced garlic or chives.
Nutrition
- Serving Size: 1/2 cup
- Calories: 220
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
