Sour Cream Mashed Potatoes

Creamy sour cream mashed potatoes made with Yukon gold potatoes, butter, and whole milk. This easy mashed potato recipe is perfect for holiday dinners, weeknight meals, or as a classic side dish for Thanksgiving or Christmas. Get smooth, rich mashed potatoes with simple ingredients and tips for the best texture and flavor.

Creamy, rich, and loaded with comforting flavor, these sour cream mashed potatoes are the perfect side dish for any meal. Yukon gold potatoes give a buttery texture, while sour cream adds tang and depth. They’re simple, satisfying, and always a crowd-pleaser.

Ingredients

• 4 lbs Yukon gold potatoes (about 10 medium), peeled and cut into 1-inch chunks
• 1 1/4 cups whole milk
• 8 Tbsp unsalted butter, plus more for serving if desired
• 1/2 cup sour cream
• 1 1/2 tsp fine sea salt, plus more to taste
• 2 Tbsp finely chopped chives (optional, for garnish)
• Freshly ground black pepper (optional, for garnish)

Instructions

1. Prep the Potatoes:
   Peel and cut the potatoes into 1-inch pieces. Place them in a bowl of cold water to prevent browning until ready to cook.
2. Boil the Potatoes:
   Transfer potatoes to a large pot and add enough cold water to cover them by about 1 inch. Bring to a boil over medium-high heat, then reduce to a gentle boil and cook for 10–12 minutes, or until the potatoes are easily pierced with a fork.
3. Heat Milk and Butter:
   While the potatoes are cooking, combine the milk and butter in a small saucepan. Heat over low until the butter is melted and the milk is steaming. Do not let it boil. Remove from heat and cover to keep warm.
4. Drain and Dry:
   Once the potatoes are tender, drain them thoroughly. Return them to the pot and place over very low heat for 1 minute to let excess moisture evaporate.
5. Mash the Potatoes:
   While still hot, coarsely mash the potatoes using a masher or electric hand mixer. Gradually drizzle in the warm milk and butter mixture, continuing to mash until the desired texture is reached—creamy or slightly chunky depending on your preference. Be careful not to overmix, as this can make the potatoes gluey.
6. Add Sour Cream and Season:
   Stir in the sour cream and salt. Taste and adjust seasoning as needed.
7. Serve:
   Keep covered until ready to serve. Spoon into a serving bowl, top with a pat of butter, and garnish with chives and freshly cracked black pepper if desired.

---

Tips

• Don’t let boiled potatoes sit before mashing—mash while hot for the best texture.
• Always warm your milk and butter before adding to the potatoes to keep them fluffy.
• Drying potatoes briefly over heat after draining helps prevent watery mash.

Variations and Substitutions

• Use cream cheese instead of sour cream for extra richness.
• Swap Yukon gold with Russet potatoes for a fluffier mash.
• For dairy-free, use plant-based milk and butter alternatives.
• Add roasted garlic, grated parmesan, or fresh herbs for extra flavor.

FAQs

Can I make mashed potatoes ahead of time?
Yes, prepare them up to 2 days in advance and reheat gently on the stovetop or in the oven with a splash of milk.

How do I prevent mashed potatoes from getting gluey?
Avoid overmixing. Use a masher or low-speed hand mixer and stop as soon as smooth.

Can I freeze sour cream mashed potatoes?
Yes, though the texture may change slightly. Store in an airtight container and thaw in the fridge before reheating.

Serving Suggestions

• Perfect alongside roast chicken, turkey, steak, or meatloaf.
• Great with gravy, cranberry sauce, or buttery peas.
• Ideal for holiday dinners or cozy weeknight meals.

Why You’ll Love This Recipe

• Classic comfort with a creamy twist from sour cream.
• Easy to make with simple, pantry-friendly ingredients.
• Versatile and pairs with almost any main dish.
• Smooth, flavorful, and always satisfying.