Sour Cream Mashed Potatoes

Swap buttermilk for sour cream in this decadent side dish.

Sour Cream Mashed Potatoes

Caitlin Bensel; Food Styling: Torie Cox

Active Time:
20 mins
Total Time:
55 mins
10 to 12

Mashed potatoes are one of those comfort food dishes that can take a meal from boring to brilliant with one scoop. And when you want that creamy mash to be a perfect foil for a rich protein, like a braised dish or roast, upping the flavor factor on the spuds themselves can be essential.

Most mashes use a combination of milk and butter for their creaminess, and while they add richness and texture, they don't add a ton of flavor. Sour cream, with its tartness, brings some brightness and punch to your mashed potatoes, as well as a wonderful velvety texture. This version uses no liquid milk or cream, but rather just sour cream and butter to create a decadent side dish that will quickly become a family favorite. It is luxurious enough for holiday meals, but easy enough for a weeknight dinner. If you're not serving a crowd, feel free to cut the recipe in half for a smaller family.


  • 5 lb. Yukon gold potatoes, peeled and cut into one-inch cubes

  • 2 Tbsp, plus 2 tsp. kosher salt

  • 1 cup (2 sticks) unsalted butter, cut into cubes and at room temperature

  • 1 cup sour cream

  • 3/4 tsp. ground white pepper

  • 1/4 cup minced chives or sliced scallion greens (optional)


  1. Place cubed potatoes in a large pot, and cover by one inch with cold water. Add 2 Tbsp. kosher salt to the water; stir to dissolve. Bring water to boil over medium-high heat, and cook until potatoes are very tender, 16 to 22 minutes. Use a slotted spoon or sieve to remove the potatoes to a colander to drain completely. Do not discard the hot potato water. Return the pot to the stove, and reduce heat to low. 

  2. Place butter in the bottom of a large bowl. Use a food mill or ricer to break down the drained potatoes over the butter. (If you like a chunkier mash, you can put the drained potatoes in the bowl with the butter and use a masher.) Use a large spoon or rubber spatula to blend the butter into the potatoes. Add the sour cream, and fold together gently. If the potatoes are too stiff for your liking, add one spoonful of the warm potato water at a time to loosen it up. Stir in remaining salt and pepper. Add chives or scallions if you want for color and flavor.

Potato Tip

Don’t be rough when mixing or folding ingredients with the potatoes. Overworking the potatoes can make them gluey.

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