Hands down, this is the best sour cream mashed potatoes recipe you’ll find! For me, the flavor and texture of this traditional side dish stir up memories of the mashed potatoes recipe Grandma used to make for Thanksgiving dinner. No one could cook up a holiday meal like my Grandma Mercie. Every dish was picture perfect, and she would whip up enough food to feed an army. Today I invite you to follow along with me here as I share my family’s secrets for making creamy, fluffy sour cream mashed potatoes from scratch. Get your fork ready! There’s mouth-watering deliciousness coming your way…
MAKING MASHED POTATOES FROM SCRATCH
When making this traditional side dish from scratch it’s an absolute must to select the best potatoes for mashing. I highly recommend two types: Russet (baking) potatoes and Yukon Gold. Here in California these are staple potato varieties. But depending on where you live, these potato varieties may not be available. If you don’t have Russet potatoes or Yukon Gold potatoes, experiment with the ones you find at your local market. When switching up ingredients it’s always best to test-drive a recipe in a small amount before committing to making a larger batch to serve family and friends for the holidays.
When I’m at my second home in Puerto Vallarta, Mexico, Russet potatoes and Yukon Gold are not available. There’s just one main type of potato found everywhere. It’s small, round, with a light-yellow thin peel and it’s basically all we have to work with over there. When I’m in Mexico, I’ll add a punch of flavor to my sour cream mashed potatoes by gently folding in a large handful of shredded mild cheddar cheese to the warm potatoes. Once the cheese melts in…mmmm…the taste is mouthwatering fabulous!
INGREDIENTS FOR SOUR CREAM MASHED POTATOES
These are all the ingredients you’ll need to make these flavorful sour cream mashed potatoes from scratch: Russet potatoes or Yukon Golds, whole milk, salted butter, sour cream, and salt and pepper to taste. For a garnish I use a few leaves of parsley, but that’s optional. This mashed potatoes recipe is super simple and easy to make – just the way I like it. I know you’ll love it too!
HOW TO MAKE THE BEST MASHED POTATOES
To make sour cream mashed potatoes begin by filling a large pot halfway up with cold water. Heavily salt the water. When you do a taste test of the salted water it should taste like you’re wading into the ocean on a bright sunny day. Peel, rinse and cut the potatoes into small 1-inch chunks. This doesn’t have to be exact, but the pieces should all be of similar size. This will ensure that all the potatoes cook quickly and evenly. As you cut up the potatoes, add them to the cold pot of water. Once all of the potatoes have been cut and added to the pot, place the pot on a stovetop burner. Over high heat, bring the water to a boil. Lower the heat to medium and allow the potatoes to simmer for about 10-15 minutes or until the potatoes are fork tender and easily fall apart.
In the meantime, add the milk and butter to a small saucepan and melt the butter over medium heat. Do not allow the butter/milk mixture to boil! When the potatoes are done, drain the water from the pot and allow the potatoes to sit in a colander for a few minutes to make sure the liquid has been fully drained off. Add the potatoes back to the hot empty pot. Start by pouring just 3/4 of the milk/butter mixture over the potatoes. Mash the potatoes with a potato masher while also gently incorporating the buttery liquid into the mashed potatoes.
Add more of the milk/butter mixture as needed. You want your mashed potatoes to be creamy, not soupy! If your potatoes still need a bit more liquid – add more butter not more milk! Finally, add in the sour cream as well as salt and pepper to taste. Keep in mind that overly stirred mashed potatoes can turn gluey and gummy in texture – so don’t over process them. Transfer the mashed potatoes to a lovely serving bowl. Garnish your flavorful side dish with a few leaves of parsley and a large pat of butter right in the middle. Serve your fluffy sour cream mashed potatoes while they’re still warm with delicious homemade gravy. So darn scrumptious!
SOUR CREAM MASHED POTATOES RECIPE > SHOP THIS POST
I love my beautiful hard-anodized stockpot with lid. It’s so versatile! I used it today to make this yummy mashed potatoes recipe. About every three years I replace my non-stick cookware. When I notice that my pots and pans have started to peel or have a series of scratches it’s time to refresh! Another item that needs replacing every few years is a potato peeler. Luckily this is a very low-cost item, especially when ordered through Amazon.
Today I invite you to follow along with me here as I share my family’s secrets for making creamy, fluffy sour cream mashed potatoes from scratch.
- 4 + 1/2 pounds Russet (baking) potatoes, scrubbed, peeled and cut into 1-inch cubes
- 1 + 1/2 cups whole milk
- 8 tablespoons butter, plus a little more to dot on top
- 1 cup sour cream
- Sea salt, to taste
- Black pepper, to taste
- Optional garnish: fresh parsley
- Fill a large pot halfway up with cold water. Heavily salt the water. Add in the cubed potatoes. Add more water on top of the potatoes, if needed, so that the water completely covers the potatoes. I like to leave an extra 2-inches of water over the potatoes. Place the pot on the stovetop over high heat. Bring the water to a boil.
- Lower the temperature to medium heat and allow the potatoes to simmer for about 10-15 minutes, or until the potatoes are fork tender and easily fall apart. Drain the water from the pan and transfer the potatoes to a colander so they can fully drain.
- Add the milk and butter to a small saucepan. Melt the butter over low heat. Once the butter has melted, remove the pan from heat. You don’t want the liquid to boil!
- Return the potatoes to the hot empty pot. Pour just 3/4 of the butter/milk mixture over the potatoes. Add the salt and pepper to taste. Mash the potatoes using a potato masher while also gently incorporating the butter/milk liquid into the potatoes. Add more of the butter/milk mixture, as needed. Add in the sour cream and briefly mix. Do not over process the potatoes or the texture can become gummy and gluey. If more moisture is needed for your mashed potatoes, add more butter not more milk!
- Garnish your sour cream mashed potatoes with fresh parsley. Serve this yummy side dish warm.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish, Thanksgiving, Holiday, Potluck
- Method: Stovetop
- Cuisine: American
Keywords: sour cream mashed potatoes, homemade mashed potatoes, mashed potato recipe
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SOUR CREAM MASHED POTATOES > YOUR THOUGHTS
What are your family’s favorite side dishes for Easter, Thanksgiving and Christmas? What do you think of this scrumptious sour cream mashed potatoes recipe? I’d love to hear your thoughts in the comments below!