Sour Cream Mashed Potatoes Recipe
User Reviews
5
Sour Cream Mashed Potatoes Recipe
Description
This recipe calls for peeling and cutting Yukon gold potatoes, which are boiled in salted water until easily pierced by a fork. While boiling, a mixture of warmed whole milk and melted butter is prepared to incorporate into the potatoes. After draining, the hot potatoes are mashed coarsely and combined with the milk and butter blend for a creamy texture.
Sour cream adds a tangy note and richness, enhancing the potatoes' flavor and moisture. Optional garnishes such as finely chopped chives and freshly ground black pepper lend color and a mild fresh bite to the dish.
Cooking times depend on potato chunk size, usually 10-12 minutes for 1-inch pieces. Testing doneness by fork penetration ensures the right texture for mashing without gummy results.
Ingredients
- 4 lbs potato 10 medium, peeled and cut into 1-inch thick pieces, Yukon gold variety
- 1 1/4 cup milk whole
- 8 Tbsp butter plus more to serve if desired, unsalted
- 1/2 cup sour cream
- 1 1/2 tsp salt plus more to taste, fine sea salt
- 2 Tbsp chives optional, to garnish, finely chopped
- black pepper optional, to garnish, freshly ground
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
- Boil potatoes until easily pierced by a fork; 1-inch pieces take about 10-12 minutes after boiling begins.
- Adjust boiling time if using larger potato chunks or whole potatoes.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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