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Sour Cream Mashed Potatoes

Sour cream mashed potatoes are made with Yukon Gold potatoes, butter, whole milk, and tangy sour cream for a creamy, mostly smooth side dish. Simmer the potatoes until a fork slides easily into the largest pieces, then mash and stir in the warm dairy mixture.
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Prep Time 15 minutes
Cook Time 21 minutes
Total Time 36 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 421
Ingredients Method Notes

Ingredients
  

  • 3 lb Yukon Gold potatoes peeled and cut into 1 1/2-inch chunks
  • 4 qt cold water or enough to cover the potatoes by 1 inch
  • 1 tbsp kosher salt divided
  • 1 tsp kosher salt divided; remaining teaspoon
  • 6 tbsp unsalted butter
  • 0.5 cup whole milk
  • 0.75 cup sour cream
  • 0.5 tsp freshly ground black pepper

Method
 

  1. Put the potatoes in an 8-quart pot and add the cold water to cover them by 1 inch.
  2. Stir 1 tablespoon of the salt into the water.
  3. Bring the water to a boil over high heat.
  4. Reduce the heat to maintain a gentle simmer and cook for 15–20 minutes, until a fork slides easily into the largest pieces.
  5. Drain the potatoes and return them to the pot.
  6. Let the potatoes steam dry for 1 minute.
  7. While the potatoes drain, warm the butter and milk in a 1-quart saucepan over low heat until the butter has melted and the mixture is steaming, 2–3 minutes.
  8. Mash the potatoes until mostly smooth.
  9. Stir in the butter-milk mixture, sour cream, remaining 1 teaspoon salt, and pepper until combined.

Notes

For the smoothest texture, mash the potatoes while hot and stir just until combined. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended because the texture may become grainy. For a dairy-free variation, use plant-based butter, milk, and sour cream.