Sour Cream Mashed Potatoes
User Reviews
5
Sour Cream Mashed Potatoes
Description
This recipe starts with peeled and quartered russet potatoes cooked until very tender in heavily salted boiling water. The potatoes are drained and combined with melted butter infused with minced garlic, adding a subtle aromatic note throughout. Cream cheese and sour cream contribute a creamy tang and richness, while milk is added to reach the desired smooth consistency.
The potatoes are mashed with a traditional potato masher, leaving them mostly smooth but with some texture remaining. Kosher salt and black pepper are adjusted to taste, providing balanced seasoning. Garnishes like chopped parsley, chives, or additional butter slices add color and flavor finishing touches.
These mashed potatoes work well as a warming side dish to a variety of entrées and can be adapted according to texture preference, using a ricer for completely smooth results or leaving occasional lumps for a rustic feel.
Keeping peeled potatoes submerged in water during prep prevents browning. While whole milk is suggested, low-fat milk, half-and-half, or heavy cream can be substituted for differing richness. The recipe accommodates personal texture preferences through choice of mashing tool.
Ingredients
- 4 pounds russet potato peeled and cut into quarters
- 1/4 cup butter
- 1 1/2 teaspoons garlic minced
- 8 ounces cream cheese room temperature, cut into small cubes
- 1/2 cup sour cream room temperature
- 1 cup milk room temperature or warm, whole milk works best
- 1 1/2 teaspoons kosher salt or more to taste
- 1/2 teaspoon black pepper or more to taste
- 2 tablespoons parsley optional garnish, chopped, and/or
- 2 tablespoons chives optional garnish, chopped, and/or
- butter optional garnish, slices
Instructions
- Bring a large pot of heavily salted water to a boil.
- Add the potatoes and cook for 20 minutes or until potatoes are very tender.
- Drain the potatoes, then place them back into the pot.
- Place the butter and garlic in a small bowl. Microwave the bowl in 30 second increments until the butter is melted.
- Add the melted butter mixture, cream cheese, sour cream, milk, salt and pepper to the pot of potatoes.
- Mash the potatoes with a potato masher until they're mostly smooth. You can also use a potato ricer if you prefer.
- Taste the potatoes and add more salt and pepper if desired.
- Transfer the potatoes to a serving dish.
- Top with parsley or chives and additional butter if desired, then serve.
Notes
- Keep peeled potatoes submerged in water during preparation to prevent browning.
- Whole milk is recommended but low fat milk, half and half, or heavy cream work well as substitutes.
- Use a potato masher for some texture or a potato ricer for completely smooth mashed potatoes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Calories | 338kcal | 17% |
| Carbohydrates | 34g | 11% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 57mg | 19% |
| Sodium | 498mg | 21% |
| Potassium | 774mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 633IU | 13% |
| Vitamin C | 11mg | 12% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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