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.
- Category: Side Dish, Thanksgiving, Holiday, Potluck
- Method: Stovetop
- Cuisine: American
Keywords: sour cream mashed potatoes, homemade mashed potatoes, mashed potato recipe