Traditional mashed potatoes get an extra dose of luxe flavor from sour cream.
Serves6 to 8Makes7 to 8 cupsPrep15 minutes to 25 minutesCook30 minutesWe independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Mashed potatoes are one of my top comfort foods, and I love an ultra-smooth, creamy version laden with butter and cream or milk. They’re also a blank canvas when I feel like changing it up a bit, and one of the easiest additions is some sour cream. The thick, tangy dairy is a natural in mashed potatoes, adding a subtle tangy flavor. Sour cream mashed potatoes are as easy to make as regular mashed potatoes, and you can channel some sour cream-and-onion vibes with a sprinkle of chives or scallions at the end.
Why Should You Use Sour Cream in Your Mashed Potatoes?
Sour cream adds a little bit of tangy flavor and a boost of richness to mashed potatoes. It’s a fun change from the standard milk or cream and butter combo usually flavoring mashed taters. You can even try your hand at making homemade sour cream from heavy cream!
How to Make Sour Cream Mashed Potatoes
Sour Cream Mashed Potatoes Recipe
Traditional mashed potatoes get an extra dose of luxe flavor from sour cream.
Prep time 15 minutes to 25 minutes
Cook time 30 minutes
Makes 7 to 8 cups
Serves 6 to 8
Nutritional Info
Ingredients
- 3 pounds
russet potatoes (5 to 6 large)
- 1 tablespoon
plus 2 teaspoons kosher salt, divided, plus more as needed
- 1 1/3 cups
whole or 2% milk
- 4 tablespoons
(1/2 stick) unsalted butter
- 1/2 cup
full-fat sour cream
- 1 tablespoon
finely chopped fresh chives or scallion greens (optional)
Instructions
Peel and cut 3 pounds russet potatoes into 1 1/2-inch chunks. Place in a large saucepan or pot and add enough cold water to cover by about 1 inch. Add 1 tablespoon of the kosher salt and bring to a boil over medium-high heat. Reduce the heat to maintain a simmer and cook until the potatoes are knife tender, about 15 minutes.
Drain the potatoes in a colander. Add 1 1/3 cups whole or 2% milk, 4 tablespoons unsalted butter, and the remaining 2 teaspoons kosher salt to the now-empty pot. Place over medium-low heat, stirring occasionally, until the butter is melted.
Pass the potatoes through a ricer into the pot, or return the potatoes to the pot and mash with a potato masher until desired consistency. Gently stir to combine. Add 1/2 cup sour cream and gently stir until combined. Taste and season with more kosher salt as needed. Transfer to a serving bowl and garnish with 1 tablespoon finely chopped fresh chives or scallion greens if desired.
Recipe Notes
Make ahead: The potatoes can be peeled and placed in the pot with the water and kosher salt and kept at room temperature for up to 4 hours before cooking.
Storage: Leftover mashed potatoes can be refrigerated in an airtight container for up to 4 days.
