Sour Cream Mashed Potatoes

This creamy Sour Cream Mashed Potatoes recipe is made with russet potatoes, sour cream, butter and milk. They turn out incredibly fluffy and light and they make a perfect side dish to serve for busy weeknight meals, Sunday family dinners and holiday feasts. 

You’ll only need a handful of ingredients to make these simple mashed potatoes with sour cream and they pull together in about 30 minutes.

Why You Will Love This Recipe

• Simple To Make. These sour cream mashed potatoes are super easy to make and they pull together in about 30 minutes. They’re great potatoes to whip up on busy weeknights with little fuss. They’re made with simple ingredients, but they are so good (pure comfort food). 
• Family Favorite. Your family will love how deliciously creamy and fluffy these mashed potatoes are.
• Great For Sharing. This recipe is perfect to make for special occasions and holiday feasts to share with family and friends! 

Sour Cream Mashed Potatoes Recipe Ingredients

• Russet Potatoes. We use peeled russet potatoes for this recipe.
• Butter. Use unsalted butter. We season the potatoes with salt, so no need for salted butter. Or use salted butter and add salt sparingly to taste if you like. 
• Milk. We use whole milk. You can use cream if you want. If you don’t have milk (or cream) on hand, save 1 cup of the liquid that you boiled the potatoes in and use that to mash the potatoes with instead. You can also use a little chicken broth to mash the potatoes with if you want to add another layer of flavor.
• Seasoning. Season with salt and fresh ground black pepper to taste.
• Chives.  Garnish with snipped chives if you like. 

Find printable recipe with the measurements below.

How To Make Mashed Potatoes With Sour Cream

1. Boil Potatoes. The potatoes are cut into 1-inch cubes and then they’re simmered in a pot of water for about 15-20 minutes, or until they are fork tender. Drain the potatoes, reserving 1 cup of the liquid they cooked in. Put the pot back on the stove on low heat and dry the potatoes for 1-2 minutes to remove excess liquids.
2. Heat Milk WITH Butter. While the potatoes are drying out, heat the milk in a small saucepan and add the slices of butter until the butter is melted and the mixture is just warmed through. Don’t let it come to a simmer. You just want it heated through.
3. Mash Potatoes. Use a hand potato masher to mash the potatoes with. You can use a hand mixer if you like, just be careful not to over-mash the potatoes or they’re turn gummy on you. Add just enough of the warm milk into the potatoes a little at a time until you achieve the desired consistency.  Season with salt and freshly ground black pepper to taste. 
4. Garnish. Garnish with snipped chives if you like.

Tips For Making The Best Mashed Potatoes

• Cut the potatoes into pieces of similar size (roughly 1″ chunks) so they all cook at the same time.
• Drain the cooked potatoes well.
• Dry the cooked potatoes well. After draining the potatoes, put the pot back on the burner over low heat and dry the potatoes 1-3 minutes to absorb all of the liquid. Be sure to turn the potatoes a couple of times so they all get dry and to prevent them from burning on the bottom.
• Add the warmed milk with melted butter to the potatoes slowly as you mash, only adding enough to achieve desired consistency.
• Use reserved liquids that the potatoes were boiled in instead of milk or cream for lighter mashed potatoes. Again, only adding enough to achieve desired consistency. 
• Don’t over-mash the potatoes or they’re turn sticky and gummy.

Serving Suggestions

You can serve these creamy mashed potatoes with sour cream with just about anything you want, but a few of our favorites are our Grilled Lemon Chicken, Air Fryer Chicken Thighs, Baked BBQ Chicken Thighs, and Marinated Greek Chicken.  These creamy sour cream mashed potatoes are also great to make for holiday meals. Make them a day in advance and reheat them when you’re ready to serve dinner.

Storing And Reheating Leftovers

• Store leftover potatoes in an airtight container in the refrigerator. If properly stored, they should last up to 5 days.
• To reheat any leftovers, heat 2-3 tablespoons of butter and a splash of milk to a skillet, add the potatoes and reheat them slowly over low heat until they’re heated through.

More Potato Recipes

• Yukon Gold Mashed Potatoes
• Mashed Red Potatoes
• Roasted Red Potatoes
• Boursin Mashed Potatoes
• Red Potato Salad
• Breakfast Potatoes 
• Deviled Egg Potato Salad

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Yield: 8 servings

Sour Cream Mashed Potatoes

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

This creamy Sour Cream Mashed Potatoes recipe is made with russet potatoes, sour cream, butter and milk. They turn out incredibly fluffy and light and they make a perfect side dish to serve for busy weeknight meals, Sunday family dinners and holiday feasts. 

Ingredients

• 5 pounds Russet potatoes, peeled and cut into 1-inch cubes
• 1/2 cup butter
• 1/2 cup whole milk
• 1 cup sour cream
• Salt and pepper to taste
• 2-3 tablespoons fresh chives, snipped

Instructions

1. Cut the potatoes into 1-inch cubes. Put the potatoes into a large pot and add enough cold water to just cover the potatoes. Add 1/2 teaspoon salt to the pot and bring to a boil. Cook for 12-15 minutes or until the potatoes are fork tender. Drain the pot and reserve 1 cup cooking liquid if you're using it instead of whole milk. Return the potatoes to a pot and heat over low heat for 1-2 minutes to absorb all of the liquid left in the pot. Be careful not to burn the potatoes.
2. While the potatoes are drying out, heat the milk in a small saucepan and add the slices of butter until the butter is melted and the mixture is just warmed through. Don't let it come to a simmer. You just want it heated through.
3. Use a hand potato masher or electric hand mixer to mash the potatoes with. Add just enough of the warm milk into the potatoes a little at a time until you achieve the desired consistency.  Season with salt and freshly ground black pepper to taste. 
4. Garnish with snipped chives if you like.

Notes

Tips For Making The Best Sour Cream Mashed Potatoes

• Cut the potatoes into pieces of similar size (roughly 1″ chunks) so they all cook at the same time.
• Drain the cooked potatoes well.
• Dry the cooked potatoes well. After draining the potatoes, put the pot back on the burner over low heat and dry the potatoes 1-3 minutes to absorb all of the liquid. Be sure to turn the potatoes a couple of times so they all get dry and to prevent them from burning on the bottom.
• Add the warmed milk with melted butter to the potatoes slowly as you mash, only adding enough to achieve desired consistency.
• Use reserved liquids that the potatoes were boiled in instead of milk or cream for lighter mashed potatoes. Again, only adding enough to achieve desired consistency. 
• Don't over-mash the potatoes or they're turn sticky and gummy.

Storing And Reheating Leftovers

• Store leftover potatoes in an airtight container in the refrigerator. If properly stored, they should last up to 5 days.
• To reheat any leftovers, heat 2-3 tablespoons of butter and a splash of milk to a skillet, add the potatoes and reheat them slowly over low heat until they’re heated through.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 461Total Fat: 19gSaturated Fat: 12gUnsaturated Fat: 8gCholesterol: 53mgSodium: 155mgCarbohydrates: 64gFiber: 6gSugar: 5gProtein: 9g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.