Creamy and fluffy like classic mashed potatoes but with the tasty tang of sour cream, this is a dish you’ll make on repeat!
I am a potato gal through and through. I like ‘em baked, mashed, fried, roasted, and pretty much any other way you can prepare them. It’s the one vegetable that I always serve when I’m hosting, too, since I don’t think I’ve ever met a person who didn’t like potatoes. When it comes to veggies, it really is the ultimate crowd-pleaser.
Mashed potatoes is one of my go-to side dishes. Though I love the classic version, sometimes I like to shake things up and toss in an unexpected ingredient like sour cream. It gives the typically rich and creamy dish a nice tangy kick—not in an overly strong way, but in a subtle “mmm, what’s that I’m tasting?” type of way.
Apart from being a side dish that is universally loved, the best part about making mashed potatoes is that it takes less than 30 minutes. Plus, it’s a super economical recipe to boot!
Are Sour Cream Mashed Potatoes Healthy?
While potatoes contain some fiber and nutrients, they are high in carbohydrates. This recipe is also high in fat and calories, since it contains indulgent ingredients like butter, whole milk, and sour cream. Therefore, it’s best to limit your portions and enjoy this dish in moderation. You can lower the fat content in this dish by using low-fat versions of milk and sour cream. You could even substitute the milk with veggie or chicken broth. This recipe is already gluten-free, but if you’d like to make a vegan version, you can substitute the whole milk, butter, and sour cream with dairy-free alternatives (be sure to use unsweetened plant milk).
What Are The Best Type Of Potatoes To Use?
When it comes to making mashed potatoes, the starchier varieties like russet, Idaho, and Yukon Gold are your best option. You can either choose one of these varieties or use a mixture. The starch in them breaks down more easily than waxy potatoes, yielding a fluffier and creamier texture when they are mashed. These potato varieties also have a low moisture content, which allows them to absorb more of the butter, milk, and sour cream. This results in much more flavorful mashed potatoes!
How Do I Store Leftovers?
Allow your mashed potatoes to cool completely, and then transfer any leftovers to an airtight container. You can store them in the fridge for up to 4 days. Mashed potatoes can also be frozen for up to 2 months (the USDA says they’ll dry out and develop ice crystals if frozen any longer than that). Allow them to thaw in the fridge overnight before reheating. To reheat, it’s best to transfer them to a baking dish, add a splash of milk to loosen them a bit, cover it with foil, and bake at 350°F until warmed through. You can also warm them in the microwave, in 2-minute increments, until warm.
Serving Suggestions
Because mashed potatoes are such a classic side dish, you can pair them with almost anything. I highly recommend serving these sour cream mashed potatoes with other classic fare like Meatloaf, Rosemary Steak, or Roasted Chicken. Add in a few other tasty sides like Honey-Glazed Carrots and Garlic-Parmesan Green Beans, and you’ve got yourself a wonderfully flavorful meal that the whole crowd will love!
Recipe
Ingredients
- 2 pounds Yukon Gold potatoes
- 1/2 cup whole milk
- 4 tablespoons unsalted butter plus extra for serving
- 1/4 cup sour cream
- 3/4 teaspoon fine sea salt plus extra, to taste
- 1 tablespoon chives finely chopped, optional
- Freshly ground black pepper optional
Instructions
- Peel the potatoes and cut them into 1-inch pieces. Submerge in cold water until you’re ready to cook (to prevent browning).
- Place the potatoes in a large pot, cover with 1 inch of cold water, and bring to a boil. Reduce to a simmer and cook for 10-15 minutes until fork-tender.
- While the potatoes are boiling, heat the milk and butter in a small saucepan until the butter melts and the milk steams. Do not let it boil. Cover to keep warm.
- Drain the cooked potatoes, return them to the pot and set over low heat for 1 minute to evaporate excess moisture. Mash the potatoes coarsely to break them up.
- Turn off the heat. Gradually add the warm milk and butter mixture while mashing until you achieve your desired consistency.
- Stir the sour cream and sea salt into the mashed potatoes. Adjust the seasoning to taste.
- Transfer the mashed potatoes to a serving bowl, top with a pat of butter, and garnish with chives and black pepper (optional).
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