Sour Cream Mashed Potatoes

If you love mashed potatoes, you'll definitely want to try this sour cream version! It's just as quick as the regular version, but sour cream adds an extra delicious dimension by nicely balancing the heaviness. Serve them as a side for Thanksgiving turkey, Christmas ham, or weeknight meatballs!

Course Side Dish

Cuisine North American

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 356kcal

Author Emmeline Kemperyd

Equipment

Large pot*
Measuring cups
Potato masher
Measuring spoons*

Ingredients

Cheesy Mashed Potatoes

2 lb potatoes peeling optional, cut in smaller pieces
1 tablespoon salt for seasoning potato boiling water
¼ cup salted butter
¼ cup cream or milk/half and half; hot
¼ cup sour cream
½ teaspoon fine table salt or according to taste
½ teaspoon ground black pepper or according to taste

US Customary - Metric

Instructions

To start, boil the potatoes in a large pot with salted water until tender, then drain them. Meanwhile, heat the milk until almost boiling.
2 lb potatoes, 1 tablespoon salt, ¼ cup cream
Mash the potatoes, then add butter and keep mashing until the butter is melted and well mixed in.
¼ cup salted butter
Add sour cream and mix until well incorporated.
¼ cup sour cream
Add hot milk slowly, and mix in between. Add more until you've reached your desired consistency. Then taste test and season with salt and pepper as needed.
½ teaspoon fine table salt, ½ teaspoon ground black pepper

Notes

Storing: Store leftovers in the fridge in an airtight container for up to 4 days.

Freezing: Store leftovers in the freezer in an airtight container for up to 1 month.

Reheating in microwave: Reheat leftovers in the microwave in 30-second increments, mixing between each segment.

Nutrition