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Mashed Potatoes with Sour Cream Recipe

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4.3 from 4 reviews

This classic Mashed Potatoes with Sour Cream recipe delivers creamy, flavorful potatoes perfect as a comforting side dish. Made with Russet or Yukon Gold potatoes, butter, cream, garlic, scallions, and rich full-fat sour cream, these mashed potatoes are velvety smooth with a slight tang and savory depth. Ideal for family dinners and holiday gatherings, they’re quick to prepare and easily customizable with extra butter or seasoning to taste.

Ingredients

Potatoes and Dairy

  • 3 pounds Russet or Yukon Gold potatoes (peeled)
  • 1/2 cup butter (1 stick)
  • 1/4 cup heavy/whipping cream
  • 1 cup sour cream (full fat)

Flavorings

  • 2 cloves garlic (minced)
  • 1/2 cup scallions (chopped)
  • 1/2 teaspoon salt
  • Pepper (to taste)

Instructions

  1. Prep the potatoes: Peel the potatoes unless using Yukon Golds, which can be left unpeeled after thoroughly scrubbing. Cut into halves or thirds if large. Place them in a large pot of salted water and bring to a boil. Cook until a sharp knife can pierce the potatoes easily, about 15-20 minutes.
  2. Prepare the cream mixture: When the potatoes are nearly done, combine butter, heavy cream, minced garlic, chopped scallions, salt, and pepper in a small saucepan over low heat. Stir until the butter has melted and the mixture is warmed through, then remove from heat.
  3. Mash the potatoes: Drain the potatoes and return them to the hot pot. Pour in the warm cream and butter mixture. Mash the potatoes until mostly smooth, then fold in the sour cream carefully to avoid over-mashing and creating gluey texture.
  4. Serve: Serve immediately with extra pats of butter on top if desired for additional richness and flavor.

Notes

  • Use Yukon Gold potatoes for a naturally buttery flavor and creamier texture that works well unpeeled.
  • Be careful not to over-mash the potatoes after adding sour cream to prevent a gluey consistency.
  • Adjust salt and pepper to taste based on preference.
  • For a lower-fat option, reduce butter and cream, or substitute with milk.
  • Leftovers can be refrigerated up to 3 days and reheated gently with added cream or milk.

Find it online: https://yumntasty.com/mashed-potatoes-with-sour-cream-recipe/