Sour Cream Mashed Potatoes
These Sour Cream Mashed Potatoes are lightly tangy and satisfyingly rich. They’re a fantastic option for making decadent and creamy mashed potatoes without using heavy cream.
Servings 6 to 8 servings
Calories 322kcal
Equipment
- 1 Large pot
- 1 Potato masher
- 1 Microwave-safe measuring cup, or microwave-safe dish to heat milk in
Ingredients
- 8 tablespoons (112g) butter salted or unsalted is fine
- ¾ cup (180g) sour cream
- 3 pounds russet or Yukon Gold potatoes peeled and chopped into roughly 1/2-inch pieces
- 1 tablespoon table salt plus more as needed
- ½ cup milk divided
- Pepper to taste
Instructions
- Before preparing any of your other ingredients, cut butter into 1-inch pieces and set both the butter and your measured-out sour cream in a warm spot in your kitchen.
- Place the cut potatoes in a large pot and add water until the potatoes are completely submerged. Add salt and bring the pot to a boil and then reduce heat and bring the water down to a good simmer. Cook until the potatoes are tender—you should be able to easily mash a piece against the side of the pot with a fork, about 10-15 minutes.
- In the last couple minutes of cooking time for the potatoes, heat all of the milk in the microwave until it is steaming hot but not boiling.
- Drain the potatoes, add the cubed butter, and use a potato masher to mash the potatoes*. Stir in ¼ cup of the warmed milk and all of the sour cream.
- Taste and add more warmed milk, salt, and pepper as needed.
- To keep them warm, cover the potatoes until you’re ready to serve them. Enjoy!
Notes
*If using a mill or ricer, process the cooked potatoes first and then stir in the butter.
Approximate nutritional information is for 7 servings.
Nutrition
Calories: 322kcal