These homemade sour cream mashed potatoes are what I serve for every holiday. Always a huge hit with friends and family, they are flavorful, creamy, and a must make side dish all year round.

 

If you are here looking for a tried and true mashed potatoes with sour cream recipe, you are in the right place.

Mashed potatoes are a classic Thanksgiving side dish but are also great served along so many other things like meatloaf, baked chicken, and more.

This recipe for mashed potatoes is easy to make, only takes a few basic ingredients, and leftovers can be frozen.

Ingredients needed

• Potatoes – Yukon Gold potatoes, Idaho potatoes, or Russet potatoes are the best for mashed potatoes.
• Butter – I prefer using unsalted butter so I can control the sodium but feel free to use salted butter.
• Milk – This helps make extra creamy potatoes.
• Sour cream – Gives a nice tang and creaminess to the mashed potatoes. You can use full fat or low-fat sour cream.
• Salt and ground black pepper – Seasoning for potatoes.

How to make sour cream mashed potatoes

Step one: Clean and peel the potatoes. Cut them into small chunks, about 1-inch in size. Try to keep them close to even in size. Place them in a large pot and then cover with cold water. Add in 1 tablespoon of salt.

Step two: Bring the potatoes to a boil. Boil for about 15-20 minutes. Drain the water and return potatoes to the pot.

Step three: While the potatoes are sitting in the warm pot, place butter and milk in a small saucepan. Warm over medium-low heat until butter is melted. Pour the mixture over the hot potatoes in the pot.

Step four: Using a potato masher, mash a little and then add in sour cream, remaining salt, and pepper. Continue mashing until you reached your desired consistency. Serve them warm.

Recipe tips for the best mashed potatoes

• Be sure to try cutting the potatoes similar in a size to ensure they boil evenly.
• Don’t over boil the potatoes. You don’t want them to break down too much before mashing. I like to test them by poking with a fork. If the for pierces the potato easily, they are ready to drain.
• Make sure to drain the cooked potatoes well and then return to the hot pot.
• Don’t over mash the potatoes to avoid them getting a gummy texture.
• Warming the milk and butter helps them absorb better into the potatoes.

Variations

Potatoes – For the ultimate mashed potatoes I recommend using Yukon Gold, Idaho, or Russet potatoes because they are starchy and have a fluffy texture.

Milk – Whole milk or half and half will give you rich, creamy potatoes. You can substitute with 2% milk or a plain plant-based milk.

Sour cream – You can substitute sour cream with plain Greek yogurt which also has a creamy texture and tangy flavor.

Mix-ins – Try adding in chopped chives, green onions, roasted garlic, shredded cheese, grated Parmesan cheese, or crumbled bacon for added flavor.

How to store leftovers

Store: Let the leftovers cool off before storing in an airtight container in the refrigerator for up to 4 days.

Freeze: These leftover potatoes can be frozen. Let them cool and then scoop into freezer bags. Zip the bag and then press flat for easy freezer storage.

Reheat: Leftovers can be reheated in the:

• Microwave in 1 minute intervals until heated through.
• Oven at 350 degrees F for about 20 minutes.
• Stove in a large pot over medium heat.
• Slow cooker on low heat until heated through.

If you have leftovers, they can be used for things like shepherd’s pie and this list of recipes using leftover mashed potatoes.

What to serve with mashed potatoes with sour cream

These potatoes make a wonderful side dish to many things like:

• Crockpot turkey tenderloin with gravy
• Pork tenderloin
• Ribeye steak
• Baked salmon
• Copycat KFC bowls
• Air fryer meatloaf
• Thin cut pork chops

Did you make this recipe? Let me know how it turned out in the comments.

More potato recipes

• Easy baked potato
• Seasoned french fries
• Party potato casserole
• Potato salad