Fluffy Mashed Potatoes with Sour Cream Recipe
This post may contain affiliate links. See my full disclosure here.
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 mashed potatoes recipe with sour cream will become your best recipe. Perfect with smothered oxtails ,crispy lemon parmesan and herb tuna patties Juicy Dry rub roast chicken garlic butter Brazilian steak, southern fried fish or instant pot grape jelly meatballs.
Your mind is a powerful thing. When you fill it with positive thoughts,
your life will start to change. ~ Unknown
NEVER MISS A RECIPE
Join our newsletter and stay up to date on all the newest recipes guaranteed to add a burst of flavor to your inbox.
SOUR CREAM MASHED POTATOES
I grew up eating mashed potatoes A LOT. It’s one of my favorite American classic foods. Perfect anytime, whether it be after work, weekends, family gatherings or the holidays. Mashed potatoes with sour cream are so good y’all. The tangy flavor of the sour cream cuts down the richness. I love the versatility of mashed potatoes. Simply make with butter or dress them up with herbs, garlic or cheese. Homemade fluffy mash is truly the best!
WHY THIS FLUFFY MASH POTATOES RECIPE WORKS
It only uses 5 ingredients. The recipe is super simple. The addition of sour cream makes this mash slightly tangy and so very good. It’s also freezer friendly. Using hot milk, softened butter and sour cream makes the most creamy mash ever.
My family can’t get enough of it. If you love sour cream, you will love this mashed potatoes recipe! If you hate the thought of peeling potatoes use THIS.
WHAT KIND OF POTATOES TO USE?
Potatoes come in all shapes and sizes, but they generally fall into three categories:
starchy, waxy, and “all-purpose” which are somewhere in between. Your best bet for fluffy mash is the starchy kind.
Starchy potatoes fall apart after cooking more easily than waxy potatoes, meaning you’ll get smoother fluffier potatoes than if you tried to use a waxy variety.
In general, yukon gold, russet or Idaho potatoes work the best for sour creamed mashed potatoes. These potatoes are your classic large, brown potato.
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
- 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)
- 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).
- 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!
- 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
Ingredients
- 3 lbs yukon potatoes or russet potatoes (peeled and quartered)
- 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.
- 8 tbsp unsalted butter softened
- 10 tbsp sour cream or 1/2 cup plus 2 tbsp
- salt and pepper for taste
Instructions
Cook potatoes
- Add the peeled and quartered potatoes to a large pot. Fill the pot with enough cold water to just cover the potatoes. Place the pot on medium-high heat and bring to a boil. Cook for 20-25 minutes, or until the potatoes are fork tender. Drain the potatoes thoroughly.
Steam the Potatoes
- Return the drained potatoes to the pot. Cover with a lid and let them sit for 5 minutes. This step helps remove excess moisture for fluffier mashed potatoes.
Mash potatoes
- Heat the milk in the microwave until hot (but not boiling). Add half of the hot milk, softened butter, and sour cream to the potatoes. Mash using a potato masher or ricer until smooth and creamy. If the mashed potatoes are too thick, add more hot milk a little at a time, stirring after each addition, until you reach your desired consistency.
Season and serve
- Stir in salt and pepper to taste. Transfer to a serving bowl and top with pats of butter for extra richness. Serve immediatelySharing is caring, so please share this recipe, so other people can enjoy it!
Notes
Tips for Perfect Sour Cream Mashed Potatoes
Why Sour Cream?
- Sour cream is the secret to ultra-creamy mashed potatoes with a slight tang. It balances the richness of the butter and makes the flavor pop.
Key Tips for Success:
-
Salt the Water:
- Always salt the cooking water for flavorful potatoes. Use about 1 ½ tablespoons of salt for every 3 pounds of potatoes.
-
Use Hot Milk:
- Warm the milk before adding it to the potatoes. Hot milk helps maintain the creamy texture and is absorbed better than cold milk. Adding cold milk can cool down the potatoes and reduce their creaminess.
-
Add Milk Gradually:
- Add milk a little at a time, stirring as you go. You may not need the full amount—just enough to achieve a smooth, creamy consistency.
-
Mash Carefully:
- Use a hand masher, ricer, or electric hand mixer, but avoid overworking the potatoes, as this can make them gummy.
-
Add Flavor:
- Enhance your mashed potatoes with fresh herbs like garlic, chives, basil, rosemary, thyme, or parsley. You can also mix in ingredients like bacon, shallots, or Parmesan for a personalized touch.
Freezing and Reheating Mashed Potatoes
Freezing Tips:
- Portion the Potatoes:
- Scoop 2 cups of mashed potatoes into freezer bags. Flatten the bags to remove excess air before sealing. Flattening ensures even freezing and easy stacking in your freezer.
Reheating Options:
-
Stovetop:
- Place potatoes in a covered pan over low heat, stirring occasionally. Add milk as needed to maintain creaminess.
-
Microwave:
- Transfer potatoes to a microwave-safe dish and cover. Heat at 50% power until fully thawed and warmed, stirring occasionally.
-
Oven:
- Place potatoes in an oven-safe dish, cover, and heat at 350°F for 20-30 minutes. Stir occasionally to ensure even heating.
YOU MAY ALSO LIKE:
These are the best mashed potatoes! I love the sour cream addition. My family also grew up eating tons of mashed potatoes during the holidays, so this definitely took me back.
I think it would taste great with some Indian bread too. Fabulous share☺
This mashed potatoe looks so scrumptious. I just want to grab some from the screen. I love mashed potato. Though never tried with sour cream. Will try this for sure.
I’ve never used sour cream in mashed potatoes but yours look so delicious I definitely want to try it. Thanks for the tip about hot/warm milk too!
This is a winning recipe! It’s a family favorite and I love how simple it is to make. Plus, you can freeze it ahead of time. How cool is this!
Award-winning mashed potatoes – no doubt! The consistency, the texture and the looks – everything is top-notch and worth a million other mashed potatoes recipes!
Thank you so much Mimi 🙂 !
I also love sour cream in my mashed potatoes. I love the tanginess and creaminess the sour cream adds to this recipe.
I like the addition of sourcream to mashed potatoes that will give hint of tanginess to the recipe. Good mashed potato recipe is always best treat.
These mashed potatoes look SO creamy and dreamy! That’s what makes them so good, right? Can’t wait to try this recipe!
Thank you so much Lesli!
Sour cream in mashed potatoes – oh so yum. This is simply the best looking mashed potatoes. So light, fluffy and delicious! I cant wait for weekend to make some mashed potatoes!
There are few things more delicious than a big fluffy bowl of mashed potatoes and these look spectacular. I really love your tips for freezing leftovers too.
You’re welcome Jenni!
Are these mashed potatoes not just the epitome of home-style comfort food? I make mashed potatoes often, but I never use hot/warmed milk in them. I bet this would help keep them warm and help to reduce the risk of getting gluey mashed potatoes too. Can’t wait to try it your way!
Hot milks makes a difference and I find it’s easier to mash. Thanks Byron!
mashed potatoes with sour cream is the BEST. I have one complaint though….i can’t seem to eat the potatoes off the screen…LOL. They look so amazing I’m just sitting over here drooling.
LOL! They are pretty drool worthy huh? Thank you Danielle! 🙂
I love using sour cream in mashed potatoes, this sounds so buttery and delicious I want it in my belly now!
You’re right it is buttery haha and delicious! Thank you so much Mari!
It has been a long time since I added sour cream to mashed potatoes. LOVE IT. I have finally convinced hubby to enjoy sour cream. Now that he finally does, I need to start adding it to more foods….like this.
You have to try it! It’s sooooo good!
Sour cream mashed potatoes are a family favorite all year round! Your gorgeous images have me thinking of heading to the store to buy a bag of potatoes to make a fluffy batch for this evening’s dinner.
Sour cream is the only way I enjoy mashed potatoes…unless I have gravy then I can do without the sour cream. I may just make some for dinner tonight! Thank you so much Denay!