Fluffy Mashed Potatoes with Sour Cream Recipe
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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.
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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.
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These potatoes were amazing! Thanks for the recipe!
I really appreciate you giving my recipe a try. Thank you for your support!
This is an a amazing recipe. For years we just had boiled potato and now this is the only way the want the potatos. I’m now trying a few herbs to change it up. I figure not bad for an old mechanic. If you or anyone have any ideas on what to add I love to hear it. Although they taste great on their own. Thanks again.
Thank you for your support! Glad you enjoyed it!!
I cannot wait to try these. Have never tried sour cream in my mashed potatoes. Going to make tomorrow
night. Thank you!
Hope you enjoy it!!
Don’t need a diatribe on your personal history with potatoes. Just want to see a recipe.
That’s what the jump to recipe button above is for!
No need to be a jerk. Just skip to the recipe at the bottom. This is a blog, after all. Go buy a cookbook if you’re going to be a turd.
I made these with added minced garlic as they cooked for a potluck two days in advance; I tasted the finished potatoes then froze the remainder. When I got to the pot luck venue, I took out the frozen potatoes that I had allowed to thaw in the refrigerator, opened the bag and was sure I had a failure with the runny “stuff” that looked like anything *but* mashed potatoes. Remarking that we might have potato soup for lunch, I went ahead and poured the contents into an overproof bowl, stirred them a bit, and put them in the over at 325.
About an hour and a half later, i opened the oven door to discover lovely mashed, and even creamy potatoes–no need for soup bowls. 🙂
At the end of the potluck, the serving bowl was so empty that it almost looked like it had been licked clean. What a success!
Carole thank you so much for the great feedback! I’m happy everyone enjoyed it 🙂
I’m half Irish, mashed potatoes are genetically essential to my sense of wellbeing and comfort. This is a great recipe as we are a family of 4, and historically 2 family members didn’t like mash – until I used this recipe. I’m delighted to say that they are now mash converts which also means that I get to enjoy it more often as well. Thank you very much for sharing it.
Im super happy you and your family (especially the mashed potato haters lol) enjoyed it! Thank you!