These Sour Cream Mashed Potatoes are creamy, buttery and so easy to make. Made with Yukon gold potatoes, sour cream and warm milk, these are a go-to side dish that never disappoints.
They are perfectly seasoned with salt and freshly cracked black pepper, have a smooth texture, are flavorful, and ready to serve with just about anything.
This recipe puts a little twist on classic mashed potatoes by adding in sour cream for an extra creamy, slightly tangy finish. The warm milk and melted butter mix in easily, giving you that perfect texture without a lot of fuss. Whether you're making them for a holiday dinner, a weeknight meal, or your Thanksgiving dinner menu, these mashed potatoes are always a solid choice.
Serve them alongside roast chicken, grilled steak, or your favorite protein. No matter the occasion, these mashed potatoes are comfort food done right.
If you are looking for more mashed potato recipes, check out our: Roasted Cheesy Garlic Mashed Potatoes, Creamy Yukon Gold Mashed Potatoes or Loaded Mashed Potatoes.
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Why We Love This Recipe
- Creamy: The blend of sour cream, warm milk and butter creates a smooth, rich texture that makes these mashed potatoes extra creamy without being heavy.
- Simple: With just a handful of simple ingredients and easy, straightforward steps, this recipe comes together quickly. There are no fancy tools or techniques needed.
- Versatile: These mashed potatoes pair well with just about any main dish, making them perfect for everything from a casual dinner to a festive holiday meal.
Ingredients
Here are the ingredients you will need for this mashed potatoes recipe:
- Potatoes: You will need 3 pounds of yukon gold potatoes.
- Butter: Use unsalted butter.
- Milk: I prefer to use warm whole milk for the best flavor and texture.
- Sour cream: For the best flavor and texture, stick with full-fat sour cream. It gives richness and a slight tang that balances out the butter.
- Salt & black pepper
See recipe card below for quantities.
Instructions
Let's make the best mashed potatoes together!
- Step 1: Place the peeled potatoes in a large pot and cover them with cold water. Bring to a boil, then season with ½ tablespoon salt. Cook until the potatoes are tender, about 20–25 minutes.
- Step 2: Drain the potatoes and return them to the pot.
- Step 3: Gently mash with a potato masher.
- Step 4: Add the remaining salt, butter, milk, sour cream, and black pepper. Stir until the texture is smooth and creamy to your liking. Serve with a pat of butter on top.
Substitutions and Variations
Here are some common recipe substitutions and variations for the best potatoes.
- Sour cream: Use plain Greek yogurt or cream cheese for a similar tangy flavor. Both will give you a creamy texture with slightly different flavors.
- Yukon gold potatoes: Yukon golds are creamy, but russet potatoes will give you a fluffier texture if that’s what you prefer.
- Additions: For extra flavor, stir in some roasted garlic or sautéed garlic. Add a pop of freshness with fresh chives, parsley or thyme stirred in at the end. Stir in shredded cheddar, Parmesan, or even a mix of cheeses.
Equipment
Here is some kitchen equipment you will need for this easy recipe. You can find all of these products on Amazon.
Top Tips
Here are some expert tips to make this mashed potato recipe:
- Start with cold water: Adding potatoes to cold water and then bringing it to a boil helps them cook more evenly and prevents the outside from getting mushy before the inside is done.
- Salt the water: Just like pasta, potatoes need seasoning while they cook. Salting the water adds flavor from the inside out.
- Don’t over-mash: Once the potatoes are tender, mash just until smooth. Overworking them can make them gummy or gluey.
- Go extra smooth: If you like super smooth mashed potatoes, use a potato ricer instead of a masher.
FAQ
Nope, peeling is totally optional. If you like a more rustic texture, feel free to leave the skins on, making sure to give the potatoes a good scrub beforehand. Yukon golds have thin, tender skins that blend in well when mashed.
Yes, you can make them a day or two ahead. Just store them in an airtight container in the fridge, then reheat gently on the stove or in the microwave with a splash of milk to loosen them up.
You can keep mashed potatoes warm by placing them in a covered dish in a low oven (around 200°F) or in a slow cooker on the warm setting. Add a little extra milk or butter if they start to dry out.
Pairing
These are my favorite dishes to serve with these mashed potatoes:
The Best Sour Cream Mashed Potatoes
Equipment
- Large Pot
- Potato Masher
Ingredients
- 3 lb Yukon gold potatoes peeled
- 6 tablespoons unsalted butter
- ½ cup whole milk warmed
- 1 cup sour cream
- 1 tablespoon salt divided
- Freshly cracked black pepper to taste
Instructions
- Place potatoes in a large pot and cover with cold water. Bring to a boil and season with ½ tablespoon salt. Cook until tender, about 20-25 minutes. Drain and return to the pot.
- Gently mash potatoes with a potato masher. Add remaining ½ tablespoon of salt, unsalted butter, warmed milk, sour cream and freshly cracked black pepper. Continue to stir until consistency is to your liking.
- Serve with a pat of butter.
Notes
Recipe Storage and Reheating:
Here are storage instructions for these creamy mashed potatoes.- Refrigerator Storage: Store leftover mashed potatoes in an airtight container in the fridge for up to 4 days.
- Freezer Storage: Freeze mashed potatoes in a freezer-safe container or zip-top bag for up to one month, then thaw in the fridge overnight before reheating.
- Reheating Instructions: Reheat gently on the stovetop or in the microwave, adding a splash of milk and a little butter to bring back the creamy texture.
Did You Make This Recipe?
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