Our Sour Cream Mashed Potatoes are easy to prepare and sure to impress. Whether it’s a weekday dinner or a special occasion, this dish will bring comfort and flavor to your table. Be prepared that everyone will ask for seconds!
Our creamy and delicious mashed potatoes have just the right amount of rich butter, tangy sour cream, and garlicky chives.
You are going to love our homemade mashed potatoes with sour cream.
Sour Cream Mashed Potatoes Recipe Highlights
- Ultra creamy mashed potatoes recipe that is as easy as it is delicious.
- We use simple, fresh, everyday items like potatoes, sour cream, and butter.
- It's a comfort food classic that's perfect for family dinners or special occasions.
- Easy side dish that's also perfect for big holidays such as Thanksgiving or Christmas dinner.
- You can easily double up if you need to feed a larger crowd.
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
POTATOES - I chose Yukon Gold potatoes because of their buttery flavor and smooth texture, which make them ideal for mashing into creamy, delicious mashed potatoes. Yukon Gold potatoes have a good balance of moisture and starch, allowing them to absorb flavors like butter and sour cream beautifully without becoming too dry or crumbly.
You can also use Russet potatoes or even a mix of Russet and Red potatoes for a similarly creamy texture with a slight sweetness that complements the richness of the other ingredients.
SOUR CREAM - Adds a rich tanginess that enhances the overall flavor of the mashed potatoes, giving them a luxurious texture. I used full-fat sour cream. In German, we say "Wenn schon, denn schon." which means if you're already doing, let's do it right!
BUTTER - Brings a silky richness that melds perfectly with the potatoes, ensuring each bite is deeply satisfying.
MILK - Thin the consistency to make your potatoes perfectly creamy. Adjust the amount of milk to suit your texture preference. You can use skim or 2% but to give this recipe that extra bit of creaminess, I prefer to use whole milk.
CHIVES - Provide a mild, onion-like freshness that cuts through the richness, adding a pop of color and flavor.
How To Make Sour Cream Mashed Potatoes
Please check the printable recipe card below for more detailed instructions.
- Boil potatoes until tender, about 12-15 minutes.
- Drain the potatoes and return them to the pot.
- Add sour cream, butter, and half a cup of milk; mash until combined.
- Gradually mix in more milk to reach the desired consistency.
- Stir in chives, salt, and pepper.
Serving Suggestions
CHICKEN - Our Sour Cream Mashed Potatoes are the perfect complement to a variety of chicken dishes such as our Crock Pot Chicken and Stuffing, Marry Me Chicken, Creamy Cast Iron Chicken Thighs, and many other chicken dishes.
BEEF - Serve alongside a grilled steak for a classic combination that never fails. These mashed potatoes are also the perfect side dish for our Air Fryer Steak Bites and Crock-Pot Salisbury Steak.
VEGETABLE - Pair with a colorful vegetable medley of broccoli, carrots, and roasted tomatoes for a lighter, balanced meal.
FISH - Ideal with fish, such as our air fryer salmon or cod, where the mild flavor of the potatoes perfectly accompanies the delicate fish.
Planning and Leftovers
STORE - To keep your Sour Cream Mashed Potatoes fresh, store them in an airtight container in the refrigerator. They will stay delicious for up to three days. Always ensure they are cooled to room temperature before storing to maintain optimal freshness.
FREEZE - I don't recommend freezing the leftovers.
REHEAT - To reheat, place the mashed potatoes in a pot over low heat, stirring occasionally. If they seem dry, add a little milk or butter to bring back their creamy texture. You can also reheat them in the microwave, stirring every minute to ensure even heating.
Recipe Success Tips
These tips will help you take our recipe to the next level so you can truly say that you know how to make the best Sour Cream Mashed Potatoes.
CHOOSE THE RIGHT POTATOES - Opt for Yukon Gold or a mix of Yukon Gold and Russet potatoes for the creamiest, most flavorful mashed potatoes.
PROPER SEASONING - Season generously with salt and pepper during mashing to enhance the natural flavors of the potatoes and the richness of the sour cream and butter.
ADJUST CONSISTENCY - Gradually add milk to achieve the desired creaminess. Start with less and add as needed to ensure your mashed potatoes are neither too dry nor too wet.
GENTLE HEATING - When reheating, do so gently to keep the texture smooth. Avoid high heat, which can affect the flavor and creaminess.
FRESH CHIVES - Stir in fresh chives at the end of cooking to maintain their bright color and flavor, giving a fresh, oniony bite that cuts through the richness of the dish. And yes, this is one of those recipes where I think using fresh herbs does make a difference.
Commonly Asked Questions
Can I Use A Hand Mixer Or Stand Mixer?
In short, yes you can. I like using a potato masher, but you do whatever works best for you. There's no one perfect mashed potato consistency - except for the one you enjoy best.
What About Adding Bacon?
Technically, I suppose you could, but in this case, I think you'd be better off using another recipe, such as our Twice Baked Potato Casserole, which rivals this recipe. Make both, and let me know in the comments which one is your favorite.
More Easy and Delicious Potato Side Recipes
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Sour Cream Mashed Potatoes
Ingredients
- 5 pounds Yukon gold potatoes peeled and chopped into 1-inch cubes
- 1 cup sour cream
- 4 tablespoons butter unsalted
- 1-2 cups milk
- 4 tablespoons chives chopped
- Salt and pepper to taste
Instructions
- Add the potatoes to a large pot and cover with cold water. Place the pot on a stovetop and, over medium-high heat, bring the potatoes to a boil. Once boiling reduce the heat reduce the heat and allow the potatoes to cook at a simmer for 12-15 minutes until fork-tender.
- Drain the potatoes and return them to the pot. Add the cooked potatoes back to the warm pot. Add sour cream, butter, and ½ cup of milk.
- Mash the potatoes with a potato masher until the ingredients are well combined and the large lumps are broken up.
- Switch to a wooden spoon and add remaining milk a few tablespoons at a time, stirring to mix it in well after each addition. Continue to add milk until the potatoes reach your desired consistency.
- Stir in the chives, and season the potatoes with salt and pepper to taste.