Sour Cream Mashed Potatoes
These homemade sour cream mashed potatoes are creamy, buttery, and simple to make. With just a few simple ingredients, this easy recipe makes the perfect side dish for Thanksgiving dinner, holiday gatherings, or any family meal.
Why You’ll Love This Recipe
- Super Simple: Made with just five ingredients — potatoes, butter, milk, sour cream, salt, and pepper — all simple ingredients that come together to create the best mashed potatoes with a rich, creamy texture and buttery flavor.
- Comfort Food: There’s nothing quite like a bowl of warm, buttery mashed potatoes. If you love comfort food, you’ll also enjoy my Loaded Mashed Potatoes with Cream Cheese — they’re just as cozy and delicious.
- Classic Food: A timeless side dish that fits any occasion — from family weeknight dinners to family gatherings and Thanksgiving dinner. This mashed potato recipe is a classic that everyone looks forward to.
Ingredients
- 2 pounds of potatoes (Yukon Golds, Russet, or Idaho)
- 1/4 cup whole milk (use a splash of milk more if needed)
- 8 tablespoons of butter
- 1/2 cup full-fat sour cream (the best sour cream gives the creamiest results)
- Kosher salt and black pepper, to taste
- Optional: fresh chives or fresh parsley for garnish
Kitchen Essentials: (affiliate links) large pot | my pottery dishes (use code rockyhedge10 to save)
How to Make Sour Cream Mashed Potatoes
- Peel and quarter the potatoes, then place the potatoes in a large pot. Cover with cold water and add a generous pinch of kosher salt.
- Bring to a boil over high heat, then reduce to medium heat and cook until fork tender, about 15–20 minutes.
- While the potatoes cook, heat the milk and butter together in a small saucepan over medium-low heat until hot (but not boiling). This helps them blend smoothly and gives a silky, creamy texture.
- Drain the potatoes well and transfer them to a large bowl.
- Mash using a potato masher, hand mixer, electric mixer, or potato ricer until smooth.
- Pour the warm milk and melted butter mixture over the hot potatoes, then stir in the sour cream. Mix until creamy, adding a little milk if needed.
- Season with black pepper and kosher salt to taste. Garnish with fresh chives or fresh parsley before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat over medium-low heat with a splash of milk or heavy cream to restore the creamy texture. Freeze extras in freezer bags for easy make-ahead sides.
Recipe Tips
- Use Hot Milk: Warm the milk and butter together before mixing them into the potatoes. Using hot milk helps create a smooth, creamy texture without cooling down the hot potatoes.
- Don’t Over-Mash the Potatoes: Too much mixing can release too much starch, leading to a gummy texture.
- Salt the Potato Water: Always add kosher salt to the cold water before boiling. It seasons the potatoes from the inside out.
- The Kind of Potatoes to Use: For the best mashed potatoes, stick with Yukon Gold potatoes or Russet potatoes. Yukon Golds give a rich, creamy consistency, while Russets make a light and fluffy mash.
- Keep Potatoes Warm for a Holiday Meal: Transfer them to a slow cooker or crock pot on low heat. You can also keep them warm in a baking dish or oven-safe dish at 200 degrees F until serving.
- How to Reheat: Place leftover mashed potatoes in a casserole dish or pan over medium-low heat. Stir in a splash of milk or a bit of heavy cream to bring back that creamy mashed potatoes consistency.
- Freeze: Put leftover mashed potatoes in freezer bags for later use in shepherd’s pie.
What to Serve with Mashed Potatoes
Mashed potatoes are the perfect base for a variety of meals. Here are some ideas to pair them with:
- Buttermilk Fried Chicken: Crispy, golden chicken with tender, juicy meat pairs beautifully with creamy mashed potatoes.
- Hamburger Gravy: Spoon rich, savory hamburger gravy over mashed potatoes for a cozy, hearty meal.
- Meatloaf: The buttery, fluffy potatoes soak up all the juices for an indulgent dinner.
- Shepherd’s Pie: Use leftover mashed potatoes as a topping for a rich and comforting casserole.
Sour Cream Mashed Potatoes
Creamy, buttery, and easy to make, these Sour Cream Mashed Potatoes are the ultimate comfort food. Made with Yukon Gold potatoes, butter, milk, and full-fat sour cream, they’re perfect for Thanksgiving dinner, holiday meals, or simple family weeknight dinners. Fluffy, smooth, and full of rich flavor, this mashed potatoes recipe is a must-have side dish for any holiday table.
Equipment
- 1 large pot
Ingredients
- 2 pounds of potatoes Yukon Golds, Russet, or Idaho
- 1/4 cup whole milk
- 8 tablespoons of butter
- 1/2 cup full-fat sour cream
- Kosher salt and black pepper to taste
- Optional: fresh chives or fresh parsley for garnish
Instructions
- Peel and quarter the potatoes, then place the potatoes in a large pot. Cover with cold water and add a generous pinch of kosher salt.
- Bring to a boil over high heat, then reduce to medium heat and cook until fork tender, about 15–20 minutes.
- While the potatoes cook, heat the milk and butter together in a small saucepan over medium-low heat until hot (but not boiling).
- Drain the potatoes well and transfer them to a large bowl.
- Mash using a potato masher, hand mixer, electric mixer, or potato ricer until smooth.
- Pour the warm milk and melted butter mixture over the hot potatoes, then stir in the sour cream. Mix until creamy, adding a little milk if needed.
- Season with black pepper and kosher salt to taste. Garnish with fresh chives or fresh parsley before serving.
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About Sarah
Wife. Mother. From-Scratch Cook. Homemaker.
I’m Sarah, the creator of Rocky Hedge Farm, where I share my love for simple living, homemade meals, and creating a cozy home. As a wife and mother, I’m passionate about slowing down, cooking from scratch, and finding joy in the everyday moments of life. From DIY projects and family-friendly recipes, I hope to inspire others to embrace a life rooted in simplicity and warmth.
