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Mashed potatoes might be a classic side dish, but I’m here to tell you why adding sour cream changes everything. Every time I serve these Sour Cream Mashed Potatoes, even my pickiest dinner guests ask for the recipe. They’re rich and creamy, but it’s not just the sour cream that makes them special – it’s a simple technique that transforms them from good to “I need seconds.”
I start with Yukon Gold potatoes for their naturally buttery flavor, then steam them instead of boiling. This might sound odd, but trust me – steaming keeps the potatoes from getting waterlogged, making them incredibly fluffy and tender. Add smooth sour cream and a hint of garlic, and you’ve got mashed potatoes that work just as beautifully for a random Tuesday as they do for Thanksgiving dinner.
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Ingredients for Sour Cream Mashed Potatoes
- Yukon Gold Potatoes: These are perfect for their naturally buttery flavor. Look for firm ones with smooth skin – skip any with green spots or sprouts.
- Butter: I use whatever I have on hand – salted or unsalted both work well. If using unsalted, you’ll just need to add a bit more salt to taste.
- Garlic: Fresh garlic makes a big difference in this recipe. Choose plump, firm cloves and avoid any that feel soft or have started sprouting. Feel free to add an extra clove if you love garlic.
- Milk: Whole milk gives the creamiest result, but 2% works in a pinch. Anything lower fat will miss out on the richness.
- Sour Cream: Full-fat sour cream is a must for the luxurious texture you want – light sour cream just doesn’t give the same results.
- Chives: Fresh chives add such a nice pop of color and mild onion flavor. Look for bright green ones that aren’t wilted. Green onion tops make a good substitute.
- Sea Salt: I prefer fine sea salt because it dissolves easily, but kosher salt (about twice the amount) works just as well.
Recipe Tip
- Why Steam Instead of Boil?: Steaming Yukon Gold potatoes preserves their natural buttery flavor and keeps them from getting waterlogged. No steamer? You can still boil them – just keep a close eye to avoid mushy potatoes (see specific timing in recipe notes).
- Getting the Most from Your Garlic: I’ve found that garlicky butter is key to the flavor here. Keep the heat low when melting the butter with garlic – this lets the garlic infuse without any risk of burning.
- Texture Options: Want silky smooth potatoes? Press them through a food mill or potato ricer. For a more rustic texture, stick with a potato masher. Both are delicious, it just depends on your preference.
- Making Them Your Own: The beauty of these potatoes is how easily you can adjust them. I like to add more sour cream or milk, a splash at a time, until they’re exactly how I want them – you can do the same to get your perfect consistency.
- Don’t Skip the Chives: Fresh chives make these potatoes look as good as they taste. Sprinkle them on just before serving for the best flavor and that pop of green.
Recipe Options
- Potato Swap: Russet potatoes make a great stand-in for Yukon Golds. They’re more starchy, but still give you that fluffy texture everyone loves. Just be extra careful not to overwork them when mashing.
- Roasted Garlic vs. Fresh: Want to take the garlic flavor deeper? Try roasted garlic instead of fresh. It adds a sweeter, more mellow flavor that’s especially nice for holiday meals.
- Tangy Twist: Greek yogurt can replace the sour cream if that’s what you have on hand. The taste will be slightly tangier, and you’ll get extra protein as a bonus.
- Richness Level: Looking for extra indulgence? Swap the whole milk for half-and-half or heavy cream. Start with the same amount as milk and adjust until you hit the perfect creaminess.
- Fresh Herb Options: While chives are classic, fresh parsley, dill, or green onions each bring their own personality to the dish. Parsley adds brightness, dill brings a subtle anise note, and green onions give a bit more punch.
- Spice It Up: A pinch of white pepper adds warmth without changing the color. Black pepper works too if you don’t mind the specks – it actually adds nice visual interest.
- Cheese Please: For special occasions, try folding in some freshly grated Parmesan or Pecorino. Just a handful makes these potatoes even more irresistible.
How to Store and Reheat
Store the mashed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat them in a saucepan over low heat, stirring occasionally until warmed through. If the consistency becomes too thick, add a splash of milk or broth while gently stirring.
These mashed potatoes have earned their permanent spot in my recipe collection for good reason. While they’re perfect for holiday gatherings, I find myself making them on regular weeknights too. The extra few minutes it takes to steam the potatoes and infuse the butter is always worth it. Make them once, and I bet you’ll be looking for excuses to make them again.
Serve With
- Bacon Wrapped Chicken Thighs
- Crispy Baked Chicken Cutlets
- Meatloaf with Oatmeal
- Cast Iron Pork Chops
- Crispy Cod Fish Cakes
- Lemon Garlic Butter Shrimp
More Incredible Mashed Potato Recipes
How to Make Sour Cream Mashed Potatoes
Steam Yukon Gold potato cubes over boiling water until they’re fork tender, roughly 25 to 30 minutes. As they soften, heat butter in a pan, adding garlic till it’s aromatic. Mix in milk and salt, warming briefly.
Push potatoes through ricer or mash in a bowl; mix with the butter blend and sour cream, and stir. Top with chives and serve.
Sour Cream Mashed Potatoes
Video
Ingredients
- 2 pounds Yukon Gold potatoes peeled and cut into 1-inch cubes (~6 medium potatoes)
- 4 tablespoons butter 1/4 cup
- 2 large cloves garlic minced
- 1/2 cup whole milk
- 1/2 teaspoon fine sea salt plus more to taste
- 1/4 cup sour cream plus more to taste
- minced chives for garnish, optional
Instructions
- Place raw Yukon Gold potato cubes in a large steamer basket over a large pot of boiling water. Cover and steam until very tender, 25 to 30 minutes.
- When potatoes are almost tender, melt butter in a small saucepan. Add garlic; cook and stir until fragrant, about 1 minute (or longer for a more mellow garlic flavor, but don't let it brown). Add whole milk and salt; stir until just heated through. Remove from heat.
- Press hot potatoes through a food mill or ricer into a large bowl (recipe note #3). Pour butter mixture over and add sour cream; stir until well combined. Garnish with chives if desired and serve.
Notes
- If you don’t have a steamer or want to make more mashed potatoes at once, you can boil the potatoes instead. Directions: To a large pot, add cubed potatoes and enough cold water to cover by 1-inch. Bring to boil over high heat. Reduce heat and let summer until potatoes are tender. Drain and proceed with recipe.
- If you’re serving these for a holiday meal, and need more servings, you can double or even triple this recipe. Click on the Servings number near the top of this recipe card and slide it to the right until you reach the number of servings you’d like, the ingredient amounts will adjust accordingly.
- If you don’t have a ricer or a food mill, use a potato masher to mash potatoes to your desired consistency before adding butter mixture and sour cream.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love using butter and sour cream, too! I have a feeling I use even more of both than you do!!!
Looks absolutely delicious and inviting! I love the combination of potatoes and sour cream. Sour cream makes mashed potatoes rich yet lighter at the same time.