Sour Cream Mashed Potatoes take a classic side dish to new heights. These creamy potatoes are the perfect accompaniment to any main course, transforming the humble potato into a star on the dining table. Made with Yukon Gold potatoes, this dish offers a natural, buttery flavor enhanced by the addition of smooth sour cream and a hint of garlic.
What sets these mashed potatoes apart is the method. Steaming ensures they retain their moisture and flavor, making them incredibly fluffy and tender. They bring a perfect blend of comfort and sophistication to any meal, from festive holiday feasts to simple family dinners.
Ingredients for Sour Cream Mashed Potatoes
- Yukon Gold Potatoes: Look for firm potatoes with smooth, unblemished skin. Avoid any with green spots or sprouts.
- Butter: Feel free to use unsalted butter, but you may need to add more salt to taste.
- Garlic: Choose plump, firm cloves with tight skins. Avoid those that feel soft, shriveled, or have begun to sprout.
- Milk: Use whole milk for the creamiest consistency.
- Sour Cream: Opt for full-fat sour cream for the best texture and flavor.
- Chives: Look for fresh, bright green chives that aren't wilted or browned at the tips.
- Sea Salt: Choose one with a consistent, fine texture that dissolves easily, enhancing flavors without overpowering.
- Steaming over Boiling: Steaming the Yukon Gold potatoes helps retain their natural flavor and moisture, giving you a fluffier result. If you don't have a steamer, boiling is an option, but keep a close watch to avoid overcooking (see directions in recipe notes).
- Infusing the Butter: When melting the butter and adding garlic, be sure to use a low flame. This allows the butter to take on the garlic's aroma without burning either component.
- Consistency Control: For smoother mashed potatoes, press the potatoes through a food mill or potato ricer. If you prefer a chunkier texture, use a potato masher instead.
- Adjusting Creaminess: If you want an even creamier texture, you can adjust the amount of sour cream or milk. Add a little at a time until you reach your desired consistency.
- Freshness Factor: Chives add a burst of color and a subtle oniony flavor. For the best taste, sprinkle freshly minced chives just before serving.
- If you don't have Yukon Gold potatoes, Russet potatoes are a good alternative. They also yield a fluffy texture when mashed.
- To give the dish a richer flavor, try using roasted garlic instead of fresh garlic.
- If you want a tangier taste, Greek yogurt can stand in for sour cream.
- For a richer and creamier texture, replace whole milk with half-and-half or heavy cream. Adjust the quantity to achieve your desired consistency.
- Instead of chives, you can garnish with freshly chopped parsley, dill or green onions for a different herbaceous touch.
- Add a hint of spice by mixing in a pinch of white or black pepper.
- For an extra layer of richness, fold in some grated Parmesan or Pecorino cheese.
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.
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How to Make Sour Cream Mashed Potatoes
Steam Yukon Gold potato cubes over boiling water until they're soft, 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
- 2 pounds Yukon Gold potatoes peeled and cut into 1-inch cubes (~6 medium potatoes)
- 4 tablespoons butter ¼ cup
- 2 large cloves garlic minced
- ½ cup whole milk
- ½ teaspoon fine sea salt plus more to taste
- ¼ cup sour cream plus more to taste
- minced chives for garnish, optional
- 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.
- 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.