Craving mashed potatoes but want to switch it up a bit? These sour cream mashed potatoes are the perfect solution! Adding sour cream to traditional mashed potatoes makes them extra creamy and flavorful. This recipe is simple yet delicious. You can make them ahead of time, and they reheat perfectly. Serve them with your favorite entree for a satisfying meal.
Step By Step Instructions
Cut the potatoes into evenly-sized pieces (about an inch or so thick), and transfer them to a large saucepan.
Butter – Unsalted butter provides the best flavor for mashed potatoes. You can also use salted butter, but adjust the salt amount in the recipe accordingly.
Half and Half – Half and half is a combination of milk and cream. It is a good choice for mashed potatoes because it provides richness and creaminess without making them too heavy.
Milk – Whole milk provides the best flavor for mashed potatoes. You can also use reduced fat or skim milk, but they will not be as flavorful.
Sour Cream – choose full-fat sour cream, as low-fat sour cream liquefies when heated and will not give you the same creamy texture.
Salt – Seasoning is essential for flavorful mashed potatoes. You can use any salt, but kosher or sea salt is best. If you are using salted butter, start with 1/4 teaspoon and add more to taste.
Fill the pot with cold water until the water line is about an inch above the potatoes. Season the water with salt. I use about a tablespoon.
Bring the water to a boil over high heat, then reduce heat to medium-high to maintain the boil, and continue cooking for 10 to 12 minutes, or until a fork inserted in the potato goes in easily.
The key to making these mashed potatoes is to cook the potatoes until they are soft. This will help them absorb the butter and milk mixture, which gives them a creamy texture.
Add the sour cream and mash the drained potatoes into the butter mixture with a ricer or potato masher.
Combine by gently stirring with a wooden spoon or spatula to incorporate. The potatoes will gradually absorb the liquid and turn into a creamy mixture.
Add more butter or sour cream, a bit at a time, until the mixture reaches your desired creaminess and consistency. Taste for seasoning and add salt as needed before serving.
Freezing instructions: You can make sour cream mashed potatoes ahead of time and freeze them for later. Cook according to the recipe place the mashed potatoes in a freezer-safe container and freeze for up to three months.
Thaw overnight in the refrigerator.
To Reheat: Place in a covered dish in the microwave on 50% power for 5 to 7 minutes, stirring every 2 minutes or until heated through. You can also reheat them in a 350°F oven for 15 to 20 minutes or until heated.
Leftover Mash Potatoes can dry out and need additional milk to return to their original creaminess.
Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
