Sour Cream Mashed Potatoes

Creamy, fluffy, and full of rich flavor, these sour cream mashed potatoes are the perfect easy, make-ahead side dish for any family dinner or holiday meal.

Course Side Dish

Cuisine American

Keyword creamy mashed potatoes, fluffy mashed potatoes, make ahead mashed potatoes, mashed potatoes with sour cream, sour cream mashed potatoes

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 261kcal

Author Blair Lonergan

Equipment

Potato ricer or potato masher

Ingredients

3 lbs. Yukon Gold potatoes, peeled and cubed into 1-inch pieces
Kosher salt and freshly-ground black pepper, to taste
6 tablespoons salted butter, diced at room temperature (plus extra for topping)
1 ½ cups half-and-half, whole milk, or heavy cream, at room temperature
½ cup sour cream, at room temperature
2 tablespoons chopped fresh chives, plus extra for garnish

Instructions

Place potatoes in a large pot. Add enough cold water to cover the potatoes by about 1 inch. Add plenty of salt to the water. Bring to a boil over high heat. Once the water boils, reduce the heat so that the water is simmering. Simmer uncovered until the potatoes are very tender when pierced with a knife, about 10-12 minutes. Drain the potatoes really well; return them to the pot.
Turn the stove to low heat and gently shake the pan of potatoes over the low flame for about 1 minute, just to make sure that any excess moisture evaporates. You want really dry potatoes!
Use a potato masher, potato ricer, or food mill to mash the potatoes. Add the butter and enough half-and-half or milk until the potatoes are very creamy (you might not need all of the milk, so add it gradually and stop when the potatoes reach the desired consistency). Whisk in the sour cream and chives until completely combined.
Taste and season with salt and pepper. Transfer to a serving bowl and top with additional butter or chives, if desired.

Notes

Use Yukon Gold potatoes for the creamiest texture with less risk of gumminess.
Salt the water generously; it should taste like the ocean.
Cut potatoes into uniform 1-inch cubes for even cooking.
Drain well and dry the potatoes in the pot over low heat for 1 minute before mashing.
Use a potato ricer or hand masher. I don't recommend a food processor or blender.
Bring all dairy to room temperature before adding to prevent separation or cooling.
Add milk gradually until you reach the desired consistency. Start with 1 cup and add more as needed.
Don't overmix after adding dairy. Stir just until combined to prevent a gluey texture.
Make ahead: Store covered in the refrigerator for up to 3 days. Reheat in a 350°F oven for 25-30 minutes, adding a splash of milk or cream.

Nutrition