Sour Cream Mashed Potatoes Recipe
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5.0
66 reviews
Excellent
Sour Cream Mashed Potatoes Recipe
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Sour Cream Mashed Potatoes are filled with richness and flavor, especially when topped with butter and fresh chives. This easy potato side dish is sure to be requested again and again.
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Ingredients
- 4 lbs Yukon gold potatoes 10 medium, peeled and cut into 1-inch thick pieces
- 1 1/4 cup whole milk
- 8 Tbsp unsalted butter plus more to serve if desired
- 1/2 cup sour cream
- 1 1/2 tsp fine sea salt plus more to taste
- 2 Tbsp finely chopped chives optional, to garnish
- freshly ground black pepper optional, to garnish
Instructions
- Peel and cut potatoes into 1-inch chunks. Keep them in cold water until you are ready to cook to prevent browning then transfer potatoes into a large pot and add enough cold water to cover the potatoes with 1-inch of water. Bring to a boil over medium-high heat then reduce heat to a low boil and cook for 10-12 minutes, or until potatoes are easily pierced with a fork without resistance.
- Meanwhile, in a small saucepan, heat milk together with the butter until butter is melted and milk just starts to steam (do not boil). Remove from heat and cover to keep warm.
- Once potatoes are fork-tender, drain potatoes well and transfer them back to the pot, set them over very low heat for 1 minute to evaporate any extra steam. Coarsely mash potatoes right away with a potato masher or an electric hand mixer to break them up (don’t wait to mash or they can turn gummy).
- Turn off the heat and while mashing, drizzle in the hot milk and butter mixture, adding it to your desired texture. Adding more milk will make the potatoes creamier and less milk will give you thicker potatoes. Mash or beat until your potatoes are smooth. Don’t overbeat or potatoes can become gluey.
- Mash in the sour cream and salt, adding more salt to taste as needed. Keep covered with lid until ready to serve then transfer to a serving bowl, drizzle with butter and garnish with freshly cracked black pepper and chives if desired.
Notes
- Boiling times can vary depending on how large you cut your potato pieces. The potatoes are ready when they can be easily pierced with a fork. Here are some guidelines:
- 1-inch pieces: 10-12 minutes once the water has come to a boil.
- Quartered potatoes (1 1/2”-thick): 15-18 minutes
- Whole peeled medium potatoes: 20-25 minutes
Nutrition Information
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Calories
318kcal
(16%)
Carbs
42g
Protein
6g
(12%)
Fat
14g
(22%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.5g
Cholesterol
40mg
(13%)
Sodium
478mg
(20%)
Potassium
1048mg
(30%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
496IU
(10%)
Vitamin C
45mg
(50%)
Calcium
99mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Calories | 318kcal | 16% |
| Carbs | 42g | |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 40mg | 13% |
| Sodium | 478mg | 20% |
| Potassium | 1048mg | 22% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 496IU | 10% |
| Vitamin C | 45mg | 50% |
| Calcium | 99mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
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Overall Rating
5.0
66 reviews
Excellent
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