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How to Make the Best Mashed Potatoes

Best Sour Cream Mashed Potatoes

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5 from 8 reviews


These are the best sour cream mashed potatoes. They’re warm, buttery and creamy with a hint of tang. These are the fluffy mashed potatoes Grandma would serve for Thanksgiving dinner.


Units Scale
  • 3 pounds Russet potatoes, scrubbed, peeled and cut into 1-inch cubes
  • 1 cup whole milk, warmed in the microwave
  • 8 tablespoons (1 stick) butter, melted
  • 1/2 cup sour cream
  • Kosher salt, to taste
  • Black pepper, to taste
  • Optional garnishes: pats of butter, and fresh parsley or chives (chopped)


  1. Add potatoes to a large pot of lightly salted (cold or room temperature) water on stovetop. The water level should be 2 inches above the potatoes. Boil potatoes for 10 minutes, or until fork tender.
  2. Drain the potatoes in a colander to remove as much water as possible, then return them to the pot.
  3. Pour warm milk and butter over the potatoes. Add in the sour cream, and a few pinches of salt and pepper. Mash just until smooth and creamy, or until they reach the desired consistency. It’s very important not to over-process the potatoes or they can develop a gummy texture. If more moisture is needed, add more melted butter (not milk).
  4. Taste the potatoes. Add more salt and pepper to taste. But again, be careful not to overmix.
  5. If desired, garnish the top with pats of butter, and fresh parsley or chives. Serve warm.


Make-Ahead Mashed Potatoes: Transfer to an airtight container and refrigerate overnight, or freeze for up to 1 month. To reheat cold mashed potatoes (not frozen), transfer to a baking dish and rewarm in a 350°F oven for 18 to 20 minutes, or until heated through. For frozen potatoes, thaw in the fridge overnight before reheating.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Sides
  • Method: Stovetop
  • Cuisine: American