Sour Cream Mashed Potatoes are the creamy, buttery side dish for every roast, meatloaf and holiday table. Russet potatoes are boiled until tender, then mashed with warm milk, a whole stick of melted butter and half a cup of sour cream, which gives them a hint of tang. They serve 6 and are ready in 30 minutes.
How to make it: Boil cubed russets in salted water until fork tender, drain them well, and mash with warm milk, melted butter, sour cream, salt and pepper just until smooth. Don’t overmix, and add more butter, not milk, if they need loosening.
Why You’ll Love It
- A hint of tang: sour cream makes them rich and creamy with a little tang.
- Five ingredients: potatoes, milk, butter, sour cream and salt and pepper.
- 30 minutes: 15 minutes of prep and 15 on the stove.
- Make-ahead friendly: they can be made and chilled up to 2 days before serving.
Ingredient Notes
Russet potatoes: Three pounds, scrubbed, peeled and cut into 1-inch cubes. Yukon gold potatoes work too.
Whole milk: One cup, warmed in the microwave before it goes in.
Butter: One stick, melted, plus a few pats for the top if you like.
Sour cream: Half a cup. Let it sit out while the potatoes cook so it isn’t fridge-cold.
Salt and pepper: Kosher salt and black pepper, added to taste. Chopped chives or parsley make a pretty garnish.
Ingredients
- 3 pounds russet potatoes, scrubbed, peeled and cut into 1-inch cubes
- 1 cup whole milk, warmed
- 8 tablespoons butter (1 stick), melted
- 1/2 cup sour cream
- Kosher salt and black pepper, to taste
- Butter pats and chopped parsley or chives, optional, for garnish
How to Make Sour Cream Mashed Potatoes
1. Boil the potatoes. Put the potatoes in a large pot of lightly salted cold or room-temperature water, with the water 2 inches above the potatoes. Boil for 10 minutes, or until fork tender.
2. Drain. Drain the potatoes in a colander to remove as much water as possible, then return them to the pot.
3. Mash. Pour the warm milk and melted butter over the potatoes, add the sour cream and a few pinches of salt and pepper, and mash just until smooth and creamy. Don’t over-process them; if they need more moisture, add a little more melted butter, not milk.
4. Season and serve. Taste and add more salt and pepper, without overmixing. Garnish with pats of butter and fresh parsley or chives if you like, and serve warm.
How to Keep Mashed Potatoes Creamy, Not Gummy
Great mashed potatoes come down to three things: dry potatoes, warm dairy and a light hand with the masher.
Get rid of the water. Drain the potatoes well in a colander. For even fluffier potatoes, return them to the hot pot, cover it and let them sit for 5 minutes so the extra moisture steams off.
Warm the dairy. Warm the milk until it is hot but not boiling, and let the sour cream and butter come to room temperature while the potatoes cook.
Mash just until smooth. Stop as soon as they are smooth and creamy. Over-processing the potatoes gives them a gummy texture, so skip the extra stirring.
Loosen with butter. If they need more moisture, add a little more melted butter rather than more milk. If they are much too thick, add hot milk a little at a time.
How much sour cream? It depends on how tangy you like them. Here’s how different amounts line up:
| Potatoes | Sour cream | Milk |
|---|---|---|
| 3 pounds russets (this recipe) | 1/2 cup | 1 cup, warm |
| 3 pounds Yukon gold or russet | 3/4 cup | 1/2 cup, hot |
| 2 pounds russets | 3/4 cup | None |
| 4 pounds Yukon gold | 1 1/2 cups | Only as needed |
Tips for Success
Russet or Yukon gold?
Either works. This recipe uses russets, and Yukon golds work with the same method.
Should the water be cold or boiling when the potatoes go in?
Start them in cold or room-temperature salted water, with about 2 inches of water over the potatoes, then bring it to a boil.
Variations
- Sour cream and chive: stir in 2 tablespoons of minced chives, parsley or thyme for a tangy potato that tastes like the inside of a twice-baked potato.
- Parmesan: add finely grated Parmesan and a pinch of white pepper.
- Extra creamy Yukon gold: mash 4 pounds of Yukon golds with 1 1/2 cups full-fat sour cream and 8 tablespoons softened butter, adding warm milk only as needed.
- No milk: mash 2 pounds of russets with just 4 tablespoons butter and 3/4 cup sour cream.
Storage & Reheating
To get ahead, make the mashed potatoes and chill them up to 2 days before serving. For leftovers, USDA FSIS says to refrigerate within 2 hours in shallow, covered containers and eat them within 3 to 4 days, or freeze them for 3 to 4 months. Reheat until they reach 165°F.
What to Serve With It
Mashed potatoes belong under gravy: try ground beef and gravy over mashed potatoes or Salisbury steak with mushroom gravy, or set them next to Old Fashioned Momma’s meatloaf with smothered green beans. Got leftovers? Turn them into garlic Parmesan mashed potato cups or cheesy mashed potato puffs.
Frequently Asked Questions
Why put sour cream in mashed potatoes?
Sour cream makes mashed potatoes creamy and adds a hint of tang. With more of it, and chives, they taste like the filling of a twice-baked potato.
How much sour cream should you add to mashed potatoes?
This recipe uses 1/2 cup for 3 pounds of potatoes. For more sour cream flavor, use 3/4 cup for the same amount, or up to 1 1/2 cups for 4 pounds.
Is it better to use milk or sour cream in mashed potatoes?
You can use both, as this recipe does. Or skip the milk and mash with butter and sour cream alone, as in the no-milk variation above.
Can I make them ahead?
Yes. Make and chill them up to 2 days ahead, then reheat until hot all the way through.
Final Notes
Pull the sour cream and butter out of the fridge when you put the potatoes on to boil, so everything is warm when it’s time to mash. If you make these, tell me in the comments how they turned out.
Sour Cream Mashed Potatoes
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Ingredients
- 3 pounds russet potatoes scrubbed, peeled and cut into 1-inch cubes
- 1 cup whole milk warmed
- 8 tablespoons butter 1 stick, melted
- 1/2 cup sour cream
- kosher salt and black pepper to taste
- butter pats and chopped parsley or chives optional, for garnish
Instructions
- Put the potatoes in a large pot of lightly salted cold or room-temperature water, with the water 2 inches above the potatoes. Boil for 10 minutes, or until fork tender.
- Drain the potatoes in a colander to remove as much water as possible, then return them to the pot.
- Pour the warm milk and melted butter over the potatoes, add the sour cream and a few pinches of salt and pepper, and mash just until smooth and creamy. Don't over-process them; if they need more moisture, add a little more melted butter, not milk.
- Taste and add more salt and pepper, without overmixing. Garnish with pats of butter and fresh parsley or chives if you like, and serve warm.
