Yummy, Fluffy and Easy Mashed Potatoes With Sour Cream
If you are looking for a staple as your go-to for mashed potatoes, then this tasty but easy mashed potatoes with sour cream recipe is what you need!
I love a good side of mashed potatoes. This easy mashed potatoes with sour cream is a perfect side dish to so many foods and rightfully so. It’s light and fluffy, creamy and smooth.
A good mashed potatoes recipe boils down to two things: texture and flavor. If you master these two, you master the art of the mashed potato.
And lucky for you, I have the simplest method to mastering both the texture and flavor below.
This post is about how to make easy mashed potatoes with sour cream.
Yummy, Fluffy and Easy Mashed Potatoes With Sour Cream
What kind of potatoes should I use?
To make mashed potatoes, you can use either russet potatoes or Yukon gold potatoes. But they do differ in texture and that is important to note because it depends on your preference.
Russet potatoes are a bit more starchy but lighter. Yukon gold potatoes have a waxy texture but are creamier by nature.
I use russet potatoes in this recipe, but you can definitely substitute half of the russet potatoes for Yukon gold potatoes and still end up with an incredible dish.
What do I need to make these mashed potatoes with sour cream?
To make this recipe you need:
- Potatoes: All russet potatoes or a combination of half russet and half Yukon gold potatoes.
- Salt and pepper: To bring out the flavor of the potatoes.
- Butter: To add a decadent layer to the mashed potatoes.
- Whole milk: To add creaminess and help meld the dish together.
- Sour cream: To add flavor and creaminess.
How do I make this easy mashed potatoes recipe?
First, wash and peel the potatoes. Then cut them into evenly-sized chunks (about 1-2 inches in size). The smaller the size of the chunk, the faster it will cook.
Put them in a large pot. Add water and some salt to the pot. The water should be about 2 inches above the potatoes.
Set the heat to high and bring it to a boil. Once it boils, lower the temperature to medium or medium-low and let it simmer until tender (without a lid). The potatoes are done when you poke it with a fork and it pierces through without resistance.
Drain the potatoes and return them to the pot on low heat.
While the potatoes are boiling, prepare the milk mixture.
In a smaller saucepan on medium-low heat: add the milk, butter, salt and pepper. Cook until the milk warms up and the butter melts.
Add the mixture and sour cream to the potatoes and mash gently with a potato masher to incorporate. *Be sure not to overly mash as this will result in gummy or sticky potatoes!
If you are worried about over-mashing or you want a super smooth consistency with absolutely no chunks, you can use a potato ricer instead of a masher.
If you decide to use a potato ricer, run the potatoes through the ricer first, then stir in the milk mixture and sour cream.
The result should be a light, fluffy, smooth and creamy dish of mashed potatoes!
These mashed potatoes taste great alongside dishes like:
🖤 Let me know in the comments if you plan on making this or if you did. I love hearing from you!
🖤 Sharing is caring! Please pin or share this so others can enjoy the recipe too 😀
🖤 Thank you for visiting and happy cooking! 🙂
This post was about how to make yummy and easy mashed potatoes with sour cream.
Yummy, Fluffy and Easy Mashed Potatoes With Sour Cream
Ingredients
- 5 pounds russet potatoes or half russet half Yukon gold potatoes
- ½ cup butter (one stick)
- 1 ½ cups whole milk
- ¾ cup sour cream
- 2 teaspoons salt
- 1/2 teaspoon black pepper
Instructions
- First, wash the potatoes. Then peel them and cut them into evenly-sized chunks. Put them in a large pot.Add water and some salt to the pot. The water should be about 2 inches above the potatoes.
- Set the heat to high and bring to a boil.Once it boils, lower the temperature to medium or medium-low and let it simmer until tender.
- While the potatoes are boiling, prepare the milk mixture. In a smaller saucepan on medium-low heat, add the milk, butter, salt and pepper. Cook until the milk warms up and the butter melts.
- Check the potatoes. The potatoes are done when you poke it with a fork and it pierces through without resistance.Drain the potatoes and return to the pot on low heat.
- Add the mixture and sour cream to the potatoes and mash gently with a potato masher to incorporate. *Be sure not to overly mash as this will result in gummy or sticky potatoes! (Refer to the notes for further info).
- Taste and adjust for salt or pepper, if necessary. Top with chives if desired and serve.
- Enjoy!
Notes
- If you are worried about over mashing or you want a super smooth consistency with absolutely no chunks, you can use a potato ricer instead of a masher.
- If you decide to use a potato ricer, run the potatoes through the ricer first, then stir in the milk mixture and sour cream.
- If you want creamier mashed potatoes, stir in another 1/2 cup of sour cream.
I made these mashed potatoes to go with meatloaf and my whole family loved them! I followed the recipe exactly and they came out fluffy and delicious. These are now my go-to mashed potatoes…just perfect!
Hi Naomi, thank you for sharing!