Sour cream mashed potatoes are a tangy twist on our favort mashed potatoes recipe!
Buttery potatoes are mashed until smooth with sour cream, butter, and seasonings. They’re so rich and velvety smooth with so much flavor.
Keep this recipe close; everyone will ask for them again and again.
Easy & Creamy Mashed Potatoes
- Simple ingredients with great flavor!
- Sour cream adds extra tang to buttery mashed potatoes.
- They can be prepared a couple of days ahead and reheated right before serving. So easy!
- No holiday is complete without homemade mashed potatoes. They’re a hearty side that goes with any main dish protein and they can be kept warm for hours in a Crock Pot!
- Make it into a crowd-pleasing mashed potato casserole and share at a potluck! Spread the finished recipe in a casserole dish and cover with cheddar cheese and bacon bits and place them under the broiler until the cheese is melted and bubbly.
Ingredients for Sour Cream Mashed Potatoes
Potatoes – Use Yukon Gold or starchy potatoes like Russets or Idahoans. Peel them for a fluffier texture or keep the peels on for a rustic look. Red potatoes are less starchy but will work.
Sour Cream – Sour cream gives these mashed potatoes a smooth and slightly tart flavor. Greek yogurt can be substituted for sour cream for fewer fats and calories.
How to Make Mashed Potatoes with Sour Cream
- Cook the cut potatoes and garlic in salted water (per the recipe below). Drain well.
- Place the potatoes back in the pot and mash them with butter.
- Add the sour cream and mash to desired consistency.
- Stir in chives and season before serving hot.
Tips for the Best Mashed Potatoes
- Cut potatoes into equal pieces so they cook at the same rate. Once potatoes are cooked, pour them into a colander and let them drain for about 5 minutes, this ensures they stay light and fluffy.
- Leave skins on for a rustic look or remove them for a smoother result.
- Hand mashers or potato ricers are superior for creating the fluffiest potatoes, electric mixers will break down the starches and might make them gummy.
Keep leftover sour cream mashed potatoes covered in the refrigerator for up to 4 days. Reheat on the stovetop with a little milk or cream to loosen them up.
Freeze portions in zippered bags for up to 4 weeks.
Leftover Mashed Potatoes?
Did you make these Sour Cream Mashed Potatoes? Be sure to leave a rating and a comment below!
Sour Cream Mashed Potatoes
Creamy and tangy mashed potatoes with butter, garlic, and sour cream!
Peel the potatoes if desired *see note.
Quarter the potatoes, place in a pot of cold salted water with the garlic. Bring to a boil, reduce heat to a simmer and cook uncovered 15 minutes. Drain very well.
Add the melted butter to the potatoes and mash with a hand masher. Add sour cream and continue mashing to reach desired consistency. Stir in chives and season with salt and pepper. Serve hot.
*For a smoother mashed potato, peel the potatoes either before or after boiling.
Yukon gold potatoes have a thin skin and can be left on for a more rustic dish. If using russet potatoes, they should be peeled.
Don’t worry too much about the size of the chopped garlic, it will cook enough to flavor the potatoes and mash along with them.
Use a hand masher, these can be mashed smooth or left a little bit chunky for a “smashed potatoes” recipe.
Drain the potatoes well for the best consistency.
To Make Ahead
Follow the recipe below and allow the sour cream potatoes to cool completely. Once cooled, store in an air-tight container in the refrigerator for up to 4 days. Heat in the oven or microwave.
Calories: 741 | Carbohydrates: 87g | Protein: 13g | Fat: 40g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 115mg | Sodium: 164mg | Potassium: 2109mg | Fiber: 10g | Sugar: 9g | Vitamin A: 1325IU | Vitamin C: 92mg | Calcium: 210mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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