Sour Cream Mashed Potatoes

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5 from 4 votes
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes

These Sour Cream Mashed Potatoes are exceptional. There are a few secrets to getting the best results and this mashed potatoes recipe will ensure that yours turn out perfect every time.  The trick is to use the right equipment and to add the right ingredients.

Sour Cream Mashed Potatoes

Once you make these Sour Cream Mashed Potatoes, you will never go back to making them any other way. They are creamy and delicious and perfect every time.

If you want to try something a little different, give these Savory Mashed Sweet Potatoes a try. The flavor is incredible. And, if you need a great tutorial check out How to Boil Potatoes.


MORE POTATO RECIPES YOU MIGHT LIKE

Instant Pot Potato Soup | Roasted Spicy Sweet Potatoes | Loaded Cheesy Mashed Potato Casserole


What We Love About This Mashed Potatoes without Milk Recipe

Making the best mashed potatoes is not hard.  In fact, it’s quite easy.  There are only a few simple ingredients and the process isn’t complicated.But, some people just seem to have a knack for making perfect mashed potatoes every single time.  They’re not lumpy or gummy or runny.  They’re perfectly light, fluffy and heavenly.

  • 25 Minute Side: Perfect for Thanksgiving, Christmas or any night are perfect for this Pinterest worthy recipe.
  • Easy Ingredients: All found in pantry or the fridge.
  • Family Friendly: This easy stovetop recipe is a hit with everyone big and small.
  • Adaptable: Can make it low-carb, or free, dairy free, or replace the sour cream with cream cheese. It is very versatile.
  • Makes Great Leftovers: Can eat them the next day, make additional dishes or freeze the leftovers.

Ingredient Notes

  • Potatoes: Three pounds of russet potatoes. Peel and cut. Yukon Gold Potatoes are also a great choice. They are the perfect texture.
  • Salt: Around a teaspoon of salt or to taste.
  • Butter: Salted or unsalted butter.
  • Sour Cream: A full fat sour cream but you can use a low fat version can be great in this recipe.
  • Half and Half: You can use a low fat or fat free version.
  • All Purpose Blend: A wonderful blend of garlic, pepper and other seasoning.
Potatoes before they are cooked.

Equipment Needed

How to Make Sour Cream Mashed Potatoes

These are the basic steps for making fluffy mashed potatoes. Please refer to the recipe card below for more detailed instructions and nutrition information.

Cooked potatoes and mashed potatoes.

STEP 1: IN A POT

First, put potatoes into a large pot filled with cold water and then add enough water to cover the potatoes and then add salt.

STEP 2: COOK

Then cover and bring to a boil; boil potatoes for about 15 minutes or until fork tender. You can tell if they’re done by sticking a fork into one of the pieces. If it comes out easily, the potatoes are done.

STEP 3: DRAIN

Next, drain the potatoes and mash the potatoes into a large bowl using a potato ricer.Stir in butter, half and half, sour cream and All Purpose Seasoning. You can add more half and half to reach your desired consistency.Taste for seasoning and add more All Purpose Seasoning if desired.

Prep and Storage Tips for Sour Cream Mashed Potatoes

HOW TO MAKE THIS RECIPE AHEAD OF TIME

The mashed potatoes can be made in advance and then rewarm the potatoes per the instructions below.

HOW TO STORE THESE DELICIOUS MASHED POTATOES RECIPE

Store the leftover mashed potatoes in the refrigerator for up to a week.

HOW TO FREEZE THIS RECIPE

Freeze the mashed potatoes on a tray lined with parchment paper and scoop out individual portions and then place in a freezer bag or airtight container. The potatoes will last for up to four months.

Frequently Asked Questions about Mashed Potatoes with Sour Cream

HOW TO MAKE THIS RECIPE HEALTHIER?

Of course you can use low fat or fat free diary to make this recipe healthier. Also, try using a salt substitute.

HOW TO KEEP THE POTATOES FROM OXIDIZING?

Once the potatoes are peeled and cut, immediately put them into cold water.  This will prevent from oxidizing and getting a pinkish tint.  I usually put them right into a large pot of salted water.  But, if you want to prep them ahead of time, you can store them in a bowl of cold, salted water in the refrigerator.

CAN THIS RECIPE BE DOUBLED OR HALVED?

Indeed, this recipe below can be adjusted to for a half version or even double or triple the recipe from the card below.

HOW TO KEEP MASHED POTATOES WARM?

Keep mashed potatoes warm until you’re ready to eat by placing a heat resistant bowl on top of a pot of simmering water -similar to a double boiler.

ARE MASHED POTATOES SAFE FOR YOUR DOG TO EAT?

While normal potatoes are safe for your dog to consume, the addition of salt, cream, butter etc. will make them very unhealthy for your dog to eat.

HOW MANY MASHED POTATOES SHOULD YOU PREPARE PER PERSON?

It is a good rule of thumb, plan on a half of pound of potatoes per person.

Sour Cream Mashed Potatoes

Expert Tips for Making This Whipped Potatoes Recipe

  • Potato Type: Potatoes with more starch will turn into lighter, fluffier mashed potatoes.  The really soak up the ingredients and turn into the creamiest mashed potatoes.
  • More Flavor: Feel free to add chicken broth or vegetable broth for more flavor.
  • Variation tip: Fresh herbs such as thyme, rosemary or garlic cloves add tons of great flavor for garlic mashed potatoes.
  • Alternate ingredient: Replace the sour cream with greek yogurt to lower the calories.
  • Top: Top with crispy bacon, sundried tomatoes, green onions, cheese, chives or sauteed onions.
  • No Ricer: Use a hand mixer or potato masher.

What to Serve with Sour Cream Mashed Potatoes Recipe

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Click below to leave a review and rating!

best mashed potatoes
5 from 4 votes

Sour Cream Mashed Potatoes

Yield: 8 servings
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
These Sour Cream Mashed Potatoes are exceptional. There are a few secrets to getting the best results and this mashed potatoes recipe will ensure that yours turn out perfect every time.  The trick is to use the right equipment and to add the right ingredients.
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Ingredients

  • 3 pounds Russet potatoes, peeled and cut into small pieces
  • Water
  • 1 teaspoon salt
  • 1/4 cup butter
  • 1/4 cup sour cream
  • 2/3 cup half and half
  • 1 teaspoon All Purpose Seasoning

Instructions

  • Put potatoes into a large pot filled with cold water.
  • Add enough water to cover the potatoes.
  • Add salt.
  • Cover and bring to a boil; boil potatoes for about 15 minutes or until cooked through. You can tell if they’re done by sticking a fork into one of the pieces. If it comes out easily, the potatoes are done.
  • Drain the potatoes and mash the potatoes into a large bowl using a potato ricer.
  • Stir in butter, half and half, sour cream and House Seasoning Blend. You can add more half and half to reach your desired consistency.
  • Taste for seasoning and add more House Seasoning if desired.

Expert Tips

 
  • Potato Type: Potatoes with more starch will turn into lighter, fluffier mashed potatoes.  The really soak up the ingredients and turn into the creamiest mashed potatoes.
  • More Flavor: Feel free to add chicken broth or vegetable broth for more flavor.
  • Variation tip: Fresh herbs such as thyme, rosemary or garlic cloves add tons of great flavor for garlic mashed potatoes.
  • Alternate ingredient: Replace the sour cream with greek yogurt to lower the calories.
  • Top: Top with crispy bacon, sundried tomatoes, green onions, cheese, chives or sauteed onions.
  • No Ricer: Use a hand mixer or potato masher.

Estimated Nutritional Information

Calories: 228kcal | Carbohydrates: 32g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 359mg | Potassium: 754mg | Fiber: 2g | Sugar: 2g | Vitamin A: 306IU | Vitamin C: 10mg | Calcium: 63mg | Iron: 2mg
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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Course: Side Dish
Cuisine: American
Keyword: potatoes, Thanksgiving

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9 thoughts on “Sour Cream Mashed Potatoes”

  1. 5 stars
    You’re right, these are the best mashed potatoes. Thank you for a wonderful recipe and the tips. Everyone loved them them when I served them for Thanksgiving.

    Reply
  2. I’ve not used a potato ricer before! 🙂 Does it take long to make mashed potatoes that way vs. using a hand mixer to beat them? 🙂

    Also, would you mind adding a link back to Kitchen Tip Tuesdays? Thank you! 🙂

    Tammy

    Reply
    • Hi Tammy — I’ve found that it takes about the same time to use the ricer vs hand mixer. The benefit is that you will NEVER have a lump in your potatoes if you use the ricer. They turn out extremely creamy and smooth. I’ve used the ricer to make potatoes for 20+ people and it was any more cumbersome than try to do the job with a hand mixer.

      I hope this helps!

      Thanks for reading!

      Reply
  3. i like that idea! i usually use my stand mixer…add sauteed butter and onions, a little salt, fat free cream, and fresh mozzarella. they never need gravy!

    Reply
  4. I have never tried a potato ricer, I use a potato masher for “smashed potatoes” and sometimes use a hand mixer when I add milk to make them smoother!

    Reply

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