Description
Elevate your dinner table with these incredibly creamy and tangy sour cream mashed potatoes. By swapping traditional heavy cream for rich, cultured sour cream, you achieve a velvet-smooth texture and a sophisticated flavor profile. Perfect for any hearty meal, these potatoes are light, airy, and seasoned to perfection. This reliable recipe ensures a fluffy consistency that is never gummy, making it the ultimate comfort food side dish for home cooks of all levels.
Ingredients
3 lbs Russet potatoes, peeled and cubed into 1-inch chunks
1 cup full-fat sour cream
1/2 cup unsalted butter, softened
1/4 cup whole milk, warmed
1.5 tsp sea salt
0.5 tsp freshly cracked black pepper
Instructions
Place cubed potatoes in a large pot and cover with cold water by at least two inches.
Add one teaspoon of salt to the water to season the potatoes.
Bring to a boil over medium-high heat, then reduce to a simmer for 15-20 minutes until fork-tender.
Drain the potatoes thoroughly in a colander and return them to the warm pot for two minutes to evaporate excess moisture.
Mash the potatoes using a hand masher or a ricer until they reach desired consistency.
Fold in the softened butter, warm milk, and sour cream using a silicone spatula until fully incorporated.
Season the mixture with the remaining salt and black pepper while stirring gently until uniform.
Notes
Start with cold water when boiling potatoes to ensure even cooking throughout. Ensure milk is slightly warmed before adding so it does not cool down the potatoes. For the fluffiest results, use a potato ricer instead of a masher. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 20
- Category: Baking
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 2g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg