mashed potato and sour cream recipe
The Best mashed potato and sour cream recipe
Creamy Mashed Potatoes with Sour Cream
A rich, velvety mash that pairs perfectly with roasted vegetables or grilled meats. The addition of sour cream keeps it light yet indulgent.
🥘Ingredients
- 4 large russet potatoes (about 2 lbs)
- 2 tbsp unsalted butter
- ½ cup whole milk (or unsweetened almond milk)
- ½ cup sour cream
- 1 tsp salt
- ¼ tsp black pepper
👨🍳Directions
-
1
Peel the potatoes and cut them into even chunks. Boil in salted water until fork-tender, about 15–20 minutes. Drain well. -
2
While potatoes cook, melt the butter in a saucepan over medium heat. Add milk and simmer for 2 minutes until slightly thickened. -
3
Return the potatoes to the pot, add the melted butter mixture, sour cream, salt, and pepper. Mash until smooth and creamy, about 5–7 minutes.
🔧Equipment
- Large pot
- Mashers or potato ricer
- Mixing bowls
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Mashed Potatoes with Sour Cream Works
❓ Frequently Asked Questions About Creamy Mashed Potatoes with Sour Cream
How do I know when the potatoes are fully cooked?
Peel the potatoes and boil them in salted water until they’re tender enough to pierce easily with a fork. This usually takes about 15–20 minutes. If you prefer softer potatoes, cook them slightly longer, but avoid overcooking, as they’ll turn mushy when mashed.
Can I use frozen potatoes instead of fresh ones?
Yes, frozen potatoes work well, but thaw them completely before cooking. If they’re still slightly icy, you may need to mash them with a little extra butter or cream to achieve the right texture.
What if my sour cream isn’t at room temperature?
Let the sour cream sit at room temperature for about 10–15 minutes before using it. Cold sour cream can create a grainy texture when mixed into the mashed potatoes, so warming it slightly helps smooth out the consistency.
How can I make this dish extra creamy without adding more sour cream?
For extra richness, stir in a pat of softened butter (about 2 tablespoons) or a splash of heavy cream (½ cup) while the potatoes are still hot. This adds creaminess without altering the tangy flavor of the sour cream.
Can I prep the mashed potatoes ahead of time?
You can mash the potatoes and store them in an airtight container in the fridge for up to 24 hours. Reheat gently in a saucepan with a splash of milk or butter until steaming hot before mixing in the sour cream.
