Fluffy Mashed Potatoes with Sour Cream Recipe

HOW LONG TO BOIL POTATOES?

As a general rule of thumb, I suggest 20-25 minutes, or until the potatoes are soft enough to pierce easily with a fork.
It is also important that the water you use to boil your potatoes in is cold – this ensures even cooking of your potato.

Using warm water may lead to the center of your potatoes remaining hard even after the outside gets nice and soft! It is also important to add salt to the water you boil your potatoes in.

Since potatoes absorb water as they cook, using salted water seasons the potatoes as they cook, making them nice and flavorful and preventing them from getting bland.

I added about 1.5 tablespoons of salt to the water and added more once the potatoes were mashed.  If you want more control of the salt then I suggest adding 1 tablespoon salt to the cold water.

HOW TO FREEZE SOUR CREAM MASHED POTATOES?

You can absolutely freeze any extras you make for later.

Freezer bags -  Put  2 cups of sour cream mashed potatoes into each freezer bag, flatten it with your hands then squeeze out any extra air, zip up the bag, and then store in your freezer.

FYI, The flattening step is important to ensure even freezing.

Reheat - You can use your stovetop, microwave, oven, or even slow cooker.

Stovetop - Place the potatoes over low heat in a covered pan, stirring occasionally, until the potatoes are fully thawed. To keep them creamy, add milk if needed.

Microwave - Put your potatoes on a microwave-safe dish and cover, then heat on 50% power until the potatoes are fully thawed. If you are using your oven, place the potatoes in an oven-safe dish, and heat at 350º F for 20-30 minutes until heated through. Again, stir occasionally to ensure even heating.

Slow cooker, heat the potatoes on low until heated through. 

HOW TO MAKE HOMEMADE MASHED POTATOES 

1. 1. 1. Simply skin or peel your russet potatoes and cut them into quarters.  Make sure the potatoes are around the same size so they can cook evenly. Then place your potatoes into a pot of cold, salted water. Bring to a boil using medium high heat.(pic 1) 
         
      2. Boil the potatoes for 20-25 minutes, or until they are tender enough to pierce with a fork. Drain the water.Add the hot milk, butter, & sour cream (pic 2). 
           
      3. Using a masher, ricer, or electric hand mixer, mash the potatoes just until they’re creamy, fluffy and smooth. Remember not to overwork the starch!  Add salt and pepper for taste. (pic 3-4) Add any of the suggested additions above like herbs or cheese or put your own twist on it! 
         
      4. Serve with pats of butter. Perfect with meatloaf, fried fish, salisbury steak , fried chicken , smothered chicken or salmon cakes.

TIPS FOR CREAMY MASHED POTATOES

• Salt - You must salt your water. Salting the water is crucial step in flavorful potatoes. I usually use about 1.5 tablespoons of salt. 

• Sour cream - Most mashed potato recipes call for milk and butter, but sour cream makes the final product even more flavorful, creamy and tang! 

• Butter IS your friend when it comes to potatoes. You know butter makes everything better, especially in mashed potatoes. For rich flavor don't skimp on butter. 

• Hot milk rather than room temperature milk should be used in this mashed potato recipe. Adding cold milk straight from the refrigerator cools down the potatoes and may reduce the creaminess of your final product! The colder liquid also doesn’t get absorbed into the potatoes as fully as warm milk does.

• Mash - when mashing the potatoes, you can use any kind of masher you may have handy, whether it be a hand masher, a ricer, or an electric hand mixer, but be careful not to over-mix or overwork your potatoes or your spuds will become gummy.  But fear not. You can make gummy potatoes work. I found a genius gummy potato idea that I MUST TRY!

• Add-ins: Fresh herbs and other flavors are a great and easy way to add more flavor to your mash! Garlic (a classic!), chives, basil, rosemary, thyme, and parsley are some other great additions. You could explore bacon, shallots, or cheese! Parmesan is my fav! So delish!
  
  

  Sour Cream Mashed Potatoes

  April

  Fluffy Mashed potatoes with sour  cream just screams “comfort food” and brings back memories of warm family gatherings. And it seems like everybody has their own version. There are so many different varieties! It can get overwhelming! But no worries, this easy recipe will become your best fluffy and creamy mash recipe. Perfect to make any day! 

  5 from 28 votes

  Print Recipe Pin Recipe

  Prep Time 10 mins

  Cook Time 25 mins

  Total Time 30 mins

  Course Dinner

  Cuisine American

  Servings 5 people

  Ingredients

    

  1x2x3x

  • 1 /2 cup milk Do not add all the milk at once. Add slowly then stir then add more as needed. Adding too much will make runny potatoes.
  • 3 lbs yukon potatoes or russet potatoes (peeled and quartered)
  • 8 tbsp butter softened
  • ½ cup sour cream plus additional 3 tbsp
  • salt and pepper for taste

  Instructions

   

  • Add the peeled and quartered potatoes to a large pot. Fill the pot up with just enough cold water to cover the potatoes. Set the stove to medium high heat. Cook until the potatoes are soft enough to pierce easily with a fork. Drain. 
  • Place the potatoes back into the pot and cover the potatoes for about 5 mins. Heat up the milk until it's hot. 
  • Pour half of the hot milk (see notes), softened butter and sour cream into the pot and mash until you get your desired consistency. If the mash is too thick, add a bit more milk until you get your desired consistency. Season with salt and pepper. Serve with pats of butter. 

    Sharing is caring, so please share this recipe, so other people can enjoy it!

  Notes

  TIPS TO MAKE SOUR CREAM MASHED POTATOES

   

  • My secret ingredient is sour cream. Most mashed potato recipes call for milk and butter, but sour cream makes them so creamy with just enough tang. It also helps to cut down on the rich flavor.  
  • Salt - Salt the water. Salting the water is crucial step in flavorful potatoes. I usually use about 1.5 tablespoons of salt.  
  • Hot milk rather than room temperature milk should be used in this recipe.  
  • Gradually add enough milk. You may need need the entire amount. Add just enough milk to make it smooth and creamy.  
  • Adding cold milk straight from the refrigerator cools down your potatoes and may reduce the creaminess of your final product!
    The colder liquid also doesn’t get absorbed into the potatoes as fully as warm milk does.
     
  • When mashing your potatoes, you can use any kind of masher you may have handy, whether it be a hand masher, a ricer, or an electric hand mixer, but be careful not to over-mix or overwork your potatoes or your creamy mashed potatoes will become gummy!  
  • For a personal twist and more flavor, fresh herbs and other flavors are some great add-ins.  
  • Some herbs that go great with sour cream mashed potatoes are garlic (a classic!), chives, basil, rosemary, thyme, and parsley. Other additions you could explore are bacon, shallots, or Parmesan.
     
    
    FREEZER AND REHEAT TIPS

  Freezer bags -  Put  2 cups of sour cream mashed potatoes into each freezer bag, flatten it with your hands then squeeze out any extra air, zip up the bag, and then store in your freezer.

   

  FYI, The flattening step is important to ensure even freezing.

   

  Reheat - You can use your stovetop, microwave, oven, or even slow cooker to reheat the mashed potatoes.

   

  Stovetop - Place the mashed potatoes over low heat in a covered pan, stirring occasionally, until the potatoes are fully thawed. To keep them creamy, add milk if needed.

   

  Microwave - Put your potatoes on a microwave-safe dish and cover. Heat on 50% power until the potatoes are fully thawed.

   

  Oven, place the potatoes in an oven-safe dish, heat at 350º F for 20-30 minutes until heated through. Stir occasionally to ensure even heating.

   

  Slow cooker, heat the potatoes on low for until heated through. 

  Keyword creamy mashed potatoes, mashed potatoes, sour cream mashed potatoes

  Tried this recipe?Let us know how it was!

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