The Best Sour Cream Mashed Potatoes
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.
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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