Creamy Mashed Potatoes with Sour Cream Recipe (2024)

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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.

Creamy Mashed Potatoes with Sour Cream Recipe (1)

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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.

Creamy Mashed Potatoes with Sour Cream Recipe (2)
Creamy Mashed Potatoes with Sour Cream Recipe (3)

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. 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 withpats of butter. Perfect with meatloaf, fried fish, salisbury steak,fried chicken,smothered chicken orsalmon 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 thepotatoes, 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 greatadditions. You could explore bacon, shallots, or cheese! Parmesan is my fav! So delish!

Creamy Mashed Potatoes with Sour Cream Recipe (4)

Sour Cream Mashed Potatoes

April Boller Wright

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 30 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Dinner

Cuisine American

Servings 5 people

Ingredients

  • 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
  • 1/2 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

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Creamy Mashed Potatoes with Sour Cream Recipe (2024)

FAQs

Why do people put sour cream in 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!

Is milk or sour cream better for mashed potatoes? ›

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.

Is it better to use cream cheese or sour cream in mashed potatoes? ›

You can use regular or whipped cream cheese, depending on your preference. Allow it to come to room temperature before mixing to ensure it blends smoothly into the potatoes. Sour cream - Contributes moisture to the mashed potatoes, helping to prevent them from becoming dry or overly starchy.

How long can mashed potatoes with sour cream sit out? ›

Mashed potatoes can sit out for two hours at room temperature. Any longer than that, they can enter the “danger zone,” which are unsafe temperatures that promote the growth of bacteria. If temperatures go above 90 °F, mashed potatoes can only sit out for one hour.

Why do restaurant mashed potatoes taste better? ›

Instead of regular milk, pro chefs generally use a generous helping of buttermilk and plenty of half-and-half or (even better) heavy cream in their potatoes. If you think the bartenders up front are pouring heavy, they've got nothing on the cooks in the back who are in charge of the mashed potatoes.

Is buttermilk or heavy cream better for mashed potatoes? ›

Buttermilk mashed potatoes have the same consistency as traditional mashed potatoes. Buttermilk is substituted for the typical milk, half and half, or heavy cream. Buttermilk lends them a slight tang while keeping the overall dish a tad bit lighter, due to its lower fat content.

Is half and half or heavy cream better for mashed potatoes? ›

Is milk or cream better for mashed potatoes? I use half-and-half: it gives the potatoes the perfect creamy texture and rich taste. As a half-and-half substitute, you could also use heavy cream or whole milk. Whichever you use, just start with a little and add more as you need it.

Can you use sour cream in place of milk in mashed potatoes? ›

Yes, you can substitute sour cream for all milk. But you won't get that “tang” associated with sour cream. Also, the milk quantity is really just a starting point. You can add more milk for thinner potatoes or less milk for thicker mashed potatoes.

What can I sub sour cream for in mashed potatoes? ›

Here are the top 10 sour cream substitutes you can use in the kitchen.
  • Yogurt. Yogurt is your best substitute for sour cream. ...
  • Mayonnaise. Mayo is a great sour cream substitute. ...
  • Buttermilk. ...
  • Crème Fraîche. ...
  • Cream Cheese. ...
  • DIY Sour Cream. ...
  • Kefir. ...
  • Mexican Crema.
Feb 21, 2023

Why are my mashed potatoes too creamy? ›

Too much liquid: This is the most common reason. In the mashing process you may have added too much milk or broth. Boiled too long: Boiling your potatoes for too long can make them water-logged, which (you guessed it) can contribute to runny mashed potatoes.

Should milk be cold or warm for mashed potatoes? ›

Always Warm the Dairy First

For the very best result every time, always gently warm the butter and milk before adding to the potatoes, rather than adding cold dairy straight from the fridge. Here's why: Warm dairy is absorbed faster and more easily, with less stirring than its cold counterpart.

Can I eat mashed potatoes that sat out overnight? ›

How Long Can Food Sit Out? The U.S. Department of Agriculture (USDA) food and safety basics states cooked food can be left at room temperature up to two hours. If the temperature outside (or inside your house) is 90°F or above, you should cut that time in half.

Is it OK to eat mashed potatoes that were left out overnight? ›

If they are unccoked, they shouldn't go bad overnight. Baked should also be fine. If mashed with butter and/or milk, depending on how warm it was, they may start to go bad.

Can you make mashed potatoes ahead of time and reheat them? ›

Make-ahead mashed potatoes are a great option for the holidays. You can do nearly everything — boil, peel, and mash; stir in milk and salt — up to two days ahead. Before serving, reheat. Adding butter at the last minute makes them taste freshly mashed.

What is the purpose of sour cream? ›

Sour cream is commonly used as a condiment on foods, or combined with other ingredients to form a dipping sauce. It can be added to soups and sauces to help thicken and make them creamy, or in baking to help increase the moisture level over and above using milk.

What does sour cream do in cooking? ›

Sour cream is one of the fattiest dairy products; the extra fat content (for example, adding sour cream to a cake instead of milk) will make the cake moister and richer, says Wilk. "Fat, in any form (butter, lard, cream, etc.) shortens gluten strands, which essentially leads to the most tender baked goods," she adds.

What does adding sour cream to food do? ›

More Moist and Flavorful Batters and Doughs

Of course, sour cream can be used to enhance more than texture. It adds body and fermented flavor to these extra-flaky buttermilk biscuits and all five of our cornbread variations. We even throw it into sweet potato pancakes to offset the sweetness with some sour tang.

Can you replace milk with sour cream in mashed potatoes? ›

Sour cream is much richer than milk and it could make your potatoes too rich (per The Kitchn). Adding a touch of sour cream to your potato recipe can add a bit of richness and some zip without taking away from the texture you may be desiring when making mashed potatoes.

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