Sour Cream Mashed Potatoes

The moment I think about comfort food, Sour Cream Mashed Potatoes come rushing to my mind. Growing up, they were a staple on our family dinner table, especially during chilly winter nights. I remember my grandmother standing over the stove, the rich aroma of boiling potatoes filling the kitchen, while she lovingly mashed them with just the right amount of butter and sour cream. It was her secret to achieving that creamy texture we all craved. Now, I find myself recreating this dish not just for myself but for my family as well. Whether it’s a holiday gathering or a cozy weeknight dinner, these mashed potatoes never fail to impress. They embody warmth and nostalgia, reminding me of the love that goes into every bite.

Essential Ingredients for Sour Cream Mashed Potatoes

When it comes to Sour Cream Mashed Potatoes, the ingredients play a crucial role in achieving that delightful flavor and texture. Each component complements the others, creating a harmonious blend that’s simply irresistible. The star of the show is undoubtedly the Yukon Gold potatoes, known for their creamy texture. Pairing these with room temperature butter, sour cream, and milk gives the dish its signature richness. Let’s dive into these essential ingredients:

• 3 pounds Yukon Gold potatoes: These potatoes are the perfect choice for mashing due to their buttery flavor and smooth texture.
• 4 tablespoons unsalted butter: Room temperature butter melts seamlessly into the potatoes, adding richness and flavor.
• ½ cup sour cream: This ingredient adds a tangy creaminess that takes the mashed potatoes to the next level.
• ¾ cup milk: Using whole milk or 2% enhances the creaminess. Adjust the amount to reach your desired consistency.
• 1 teaspoon salt: Essential for bringing out the flavors in the potatoes.
• ¼ teaspoon ground black pepper: A hint of pepper adds depth and enhances the overall taste.
• 1 tablespoon chopped chives: For garnish, these add a pop of color and a mild onion flavor.

Sour Cream Mashed Potatoes Instructions

Making Sour Cream Mashed Potatoes is a delightful experience that fills your kitchen with warmth and an amazing aroma. Follow these steps to create your own creamy masterpiece:

1. Begin by peeling the Yukon Gold potatoes. You can use a vegetable peeler for this task. Once peeled, dice them into approximately 1-inch chunks. This size helps them cook evenly and quickly.
2. Place the diced potatoes into a large pot and fill it with enough water to cover them completely. I usually use cold water to start. This helps to cook the potatoes evenly.
3. Place the pot on medium-high heat and bring the water to a boil. Keep an eye on it, as it can boil over if you’re not careful.
4. Once boiling, reduce the heat to a simmer. Let the potatoes cook uncovered for about 10 minutes, or until they can be easily pierced with a fork. You want them tender but not falling apart.
5. Once the potatoes are cooked, drain the water using a colander. Be cautious, as steam will escape when you pour out the water.
6. Immediately transfer the drained potatoes to the bowl of a stand mixer. If you don’t have a stand mixer, you can keep them in the pot and use a potato masher.
7. Mash the potatoes using a masher or the paddle attachment of the stand mixer on low speed. It is crucial to mash the potatoes while they are still hot to prevent them from becoming gummy.
8. Add the butter, sour cream, half of the milk, salt, and ground black pepper to the mashed potatoes. This is where the magic happens.
9. Switch the stand mixer to medium speed and whip the potatoes until they are just smooth. Gradually add the remaining milk as needed. Keep a close eye; you don’t want to overwhip them, as this can make them gluey.
10. If you’re not serving immediately, cover the bowl with a lid or plastic wrap to keep the mashed potatoes warm. When ready to serve, garnish with chopped chives for that final touch.

Customization Ideas

If you want to get creative with your Sour Cream Mashed Potatoes, here are some fun ideas to enhance your dish:

• Storage: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave.
• Freezing: You can freeze these mashed potatoes for up to two months. Thaw them in the refrigerator before reheating.
• Garlic Infusion: For a delicious twist, add roasted garlic or garlic powder for extra flavor.
• Herb Variations: Mix in fresh herbs like parsley, rosemary, or thyme for an aromatic touch.
• Cheese Lovers: Stir in your favorite cheese, such as cream cheese or cheddar, for a creamy, cheesy version.
• Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes for a little heat.

What to Pair With Sour Cream Mashed Potatoes

When it comes to serving Sour Cream Mashed Potatoes, the options are plentiful. Here’s how you can enjoy this comforting dish:

• Roasted Meats: These mashed potatoes are the perfect accompaniment to roasted chicken, beef, or turkey. They soak up gravies beautifully!
• Vegetarian Dishes: Pair them with hearty vegetarian options like stuffed bell peppers or mushroom risotto for a filling meal.
• Holiday Feasts: No holiday dinner is complete without these mashed potatoes on the table. They’re a crowd-pleaser during Thanksgiving and Christmas gatherings.
• Casual Meals: Serve them alongside grilled meats or burgers for a laid-back dinner that still feels special.
• Storage Tips: Keep any leftover mashed potatoes in the fridge, and they’ll be great for a quick meal later in the week.
• Seasonal Pairing: During the colder months, enjoy these mashed potatoes with roasted root vegetables or a hearty winter salad.

FAQ

Conclusion

There’s something truly special about Sour Cream Mashed Potatoes that captures the essence of comfort food. Their creamy texture and rich flavor make them a staple at our family meals. I encourage you to try making them yourself; you won’t be disappointed. It’s more than just a recipe; it’s a tradition filled with warmth and love.

Sour Cream Mashed Potatoes

Indulge in the ultimate comfort food with these Sour Cream Mashed Potatoes. They're creamy, rich, and incredibly easy to prepare, making them perfect for any occasion. Experience the delightful taste of buttery potatoes combined with tangy sour cream, guaranteed to make your next meal unforgettable.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 6 servings

Course: Side Dishes

Cuisine: American

Calories: 290

Ingredients Equipment Method Notes

Ingredients

  

• 3 pounds Yukon Gold potatoes
• 4 tablespoons unsalted butter room temperature
• ½ cup sour cream room temperature
• ¾ cup milk whole or 2%, room temperature (start with less and add as needed)
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• 1 tablespoon chopped chives for garnish

Equipment

• Large Pot
• Cutting Board
• Saucepan
• Chef's Knife
• Mixing Bowl
• Peeler

Method

 

1. Begin by peeling the Yukon Gold potatoes. You can use a vegetable peeler for this task. Once peeled, dice them into approximately 1-inch chunks. This size helps them cook evenly and quickly.
2. Place the diced potatoes into a large pot and fill it with enough water to cover them completely. I usually use cold water to start. This helps to cook the potatoes evenly.
3. Place the pot on medium-high heat and bring the water to a boil. Keep an eye on it, as it can boil over if you're not careful.
4. Once boiling, reduce the heat to a simmer. Let the potatoes cook uncovered for about 10 minutes, or until they can be easily pierced with a fork. You want them tender but not falling apart.
5. Once the potatoes are cooked, drain the water using a colander. Be cautious, as steam will escape when you pour out the water.
6. Immediately transfer the drained potatoes to the bowl of a stand mixer. If you don’t have a stand mixer, you can keep them in the pot and use a potato masher.
7. Mash the potatoes using a masher or the paddle attachment of the stand mixer on low speed. It is crucial to mash the potatoes while they are still hot to prevent them from becoming gummy.
8. Add the butter, sour cream, half of the milk, salt, and ground black pepper to the mashed potatoes. This is where the magic happens.
9. Switch the stand mixer to medium speed and whip the potatoes until they are just smooth. Gradually add the remaining milk as needed. Keep a close eye; you don’t want to overwhip them, as this can make them gluey.
10. If you're not serving immediately, cover the bowl with a lid or plastic wrap to keep the mashed potatoes warm. When ready to serve, garnish with chopped chives for that final touch.

Notes

• Room Temperature Ingredients: Ensure that the butter, sour cream, and milk are at room temperature. This helps in achieving a smooth texture.
• Mashing Technique: It's important to mash the potatoes when they're hot; otherwise, they can turn gummy.
• Whipping Caution: Be careful not to overwhip the potatoes; it’s better to have a slightly chunky texture than to end up with gluey mashed potatoes.
• Seasoning Adjustment: You can adjust the salt and pepper according to your taste. Start with the recommended amounts and then tweak it as needed.

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Meet Hailey Anderson

My passion is creating food that nourishes your body without sacrificing flavor. I’m our main recipe developer for vibrant salads, smoothies, and feel-good breakfasts. When I’m not blending or chopping, I’m right alongside Brooke and Jenna, helping to cook and test our new dinner and dessert recipes. I’m a firm believer in balance!