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A bowl of creamy mashed potatoes with melted butter and garnished with parsley
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5 from 30 votes

Sour Cream Mashed Potatoes

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! 
Course Dinner
Cuisine American
Keyword creamy mashed potatoes, mashed potatoes, sour cream mashed potatoes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 5 people
Author April Boller Wright

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 immediately
    Sharing 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:

  1. Salt the Water:
    • Always salt the cooking water for flavorful potatoes. Use about 1 ½ tablespoons of salt for every 3 pounds of potatoes.
  2. 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.
  3. 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.
  4. Mash Carefully:
    • Use a hand masher, ricer, or electric hand mixer, but avoid overworking the potatoes, as this can make them gummy.
  5. 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:

  1. Stovetop:
    • Place potatoes in a covered pan over low heat, stirring occasionally. Add milk as needed to maintain creaminess.
  2. Microwave:
    • Transfer potatoes to a microwave-safe dish and cover. Heat at 50% power until fully thawed and warmed, stirring occasionally.
  3. Oven:
    • Place potatoes in an oven-safe dish, cover, and heat at 350°F for 20-30 minutes. Stir occasionally to ensure even heating.