Creamy Sour Cream Mashed Potatoes Recipe in 30 Minutes

Let me tell you about my absolute favorite way to make mashed potatoes – sour cream mashed potatoes. I’ve been perfecting this recipe for years, ever since my grandma showed me how that tangy dollop of sour cream transforms ordinary spuds into something magical. Trust me, once you try these creamy, dreamy potatoes with their perfect balance of rich butter and that subtle zing from the sour cream, you’ll never go back to plain old mash. The secret’s in how the sour cream adds both incredible texture and flavor – it’s like giving your mashed potatoes a cozy sweater and a bright smile at the same time.

Ingredients for Sour Cream Mashed Potatoes

Here’s what you’ll need to make these heavenly potatoes – and yes, every single ingredient matters! I always use:

• 4 large russet potatoes (about 2 lbs), peeled and cubed – their starchiness creates the perfect fluffy texture
• 1/2 cup full-fat sour cream – trust me, don’t skimp here
• 1/4 cup unsalted butter – the real deal, none of that margarine stuff
• 1/4 cup whole milk – warmed slightly so it blends in smoothly
• Salt and pepper to taste – I’m generous with both

That’s it – simple ingredients that work magic together when treated right. Pro tip: measure everything before you start cooking.

How to Make Sour Cream Mashed Potatoes

Okay, let’s turn these simple ingredients into the creamiest, dreamiest mashed potatoes you’ve ever had! Here’s exactly how I do it:

1. First, toss your cubed potatoes into a big pot of cold, well-salted water (like the ocean!). Bring it to a boil over high heat, then reduce to a simmer. Let those potatoes cook for 15-20 minutes until they’re fork-tender – you should be able to slide a fork in with zero resistance.
2. Drain those beauties well in a colander, then return them to the hot pot. This helps evaporate extra moisture – soggy potatoes make sad mashed potatoes!
3. Now for the magic: add your butter first and let it melt into the hot potatoes. Then comes the sour cream and warm milk (cold milk makes lumps – no thanks!).
4. Mash it all together until smooth. I like using an old-fashioned potato masher for perfect texture – not gluey like overworked potatoes can get. Taste and adjust salt and pepper until it makes your taste buds sing!

Tips for Perfect Sour Cream Mashed Potatoes

• Warm your milk first – cold milk can make the potatoes gluey
• Don’t over-mash or you’ll release too much starch
• Let the potatoes steam dry for a minute after draining
• Add toppings like chives or extra butter just before serving

Why You’ll Love These Sour Cream Mashed Potatoes

Oh my goodness, let me count the ways these potatoes will steal your heart:

• That unbelievably creamy texture – like eating a cloud with butter
• The tangy-sweet magic sour cream adds (it’s a total game-changer)
• How simple they are to make – just 5 ingredients and 30 minutes!
• They disappear fast at potlucks (I always make a double batch now)
• That gorgeous golden color from the butter and sour cream combo

Seriously, these aren’t just mashed potatoes – they’re memory makers. Every bite takes me back to family dinners at Grandma’s table.

Ingredient Substitutions & Variations

Got an ingredient missing or want to mix things up? No problem! Here are my favorite ways to tweak these sour cream mashed potatoes:

• Out of sour cream? Greek yogurt works beautifully for that tang – just use the same amount.
• For extra flavor, swap regular butter for garlic butter or herb-infused butter.
• Need dairy-free? Try coconut cream instead of sour cream and olive oil for butter.
• Feeling fancy? Stir in roasted garlic or caramelized onions at the end.
• Want it richer? Use buttermilk instead of regular milk – holy yum!

The best part? These potatoes are basically a blank canvas for your creativity!

Serving Suggestions for Sour Cream Mashed Potatoes

These dreamy potatoes pair perfectly with just about anything! My absolute favorites? Juicy roasted chicken, holiday turkey, or a thick steak. They’re also magical with meatloaf or smothered in rich gravy. For vegetarian meals, try them with roasted mushrooms or garlicky greens. Honestly, I’ve been known to eat them straight from the pot with a spoon – no judgment here!

Storing and Reheating

Leftovers? (Lucky you!) Store these sour cream mashed potatoes in an airtight container in the fridge for 3-4 days. To reheat, stir in a splash of milk and warm gently on the stove or in the microwave, stirring often to keep them creamy. Freezing works too – just thaw overnight in the fridge before reheating. Pro tip: they’ll be slightly less fluffy after freezing, but still delicious when you need that potato fix!

Nutritional Information

Just so you know – nutrition varies based on your specific ingredients. But per serving (about 1 cup), you’re looking at roughly 220 calories, 12g fat, 25g carbs, and 4g protein. Not too shabby for something this delicious!

FAQs About Sour Cream Mashed Potatoes

Can I use low-fat sour cream?
You can, but full-fat gives the creamiest texture and richest flavor. Low-fat versions work in a pinch, but you might need to add a bit more butter to compensate for the missing richness. My grandma always said “fat equals flavor” with mashed potatoes!

What potatoes work best?
Russets are my go-to for their fluffy texture when mashed. Yukon Golds work well too if you prefer slightly creamier potatoes. Avoid waxy varieties like red potatoes – they’ll give you gluey results instead of that perfect cloud-like texture. For more potato inspiration, check out this guide on how to make the best potato salad.

Can I make these ahead?
Absolutely! Prepare them up to 2 days in advance. Store covered in the fridge, then reheat with a splash of milk while stirring. The sour cream actually helps them stay creamy when reheated – one of my favorite things about this recipe!

Why are my mashed potatoes gluey?
You probably overworked them! Stop mashing once they’re smooth. Also, make sure your potatoes are properly drained and dry before mashing – excess water is the enemy of perfect texture. If you are interested in avoiding gluey results, learning about the science behind starchy potatoes can be helpful.

Did you try these sour cream mashed potatoes? I’d love to hear how they turned out for you! Leave a comment below telling me your favorite way to enjoy them – was it with Sunday roast chicken? Holiday turkey? Or straight from the pot like I sometimes do? If this recipe brought a little extra joy to your table, consider sharing it with friends who need more creamy potato goodness in their lives. Happy mashing, friends – may your potatoes always be fluffy and your sour cream always be tangy!

Print