Buttery potatoes are mashed until smooth with sour cream, butter, and seasonings. They’re so rich and velvety smooth with so much flavor. Keep this recipe close; everyone will ask for them again and again.
Ingredients for Sour Cream Mashed Potatoes
Potatoes – Use Yukon Gold or starchy potatoes like Russets or Idahoans. Peel them for a fluffier texture or keep the peels on for a rustic look. Red potatoes are less starchy but will work. Sour Cream – Sour cream gives these mashed potatoes a smooth and slightly tart flavor. Greek yogurt can be substituted for sour cream for fewer fats and calories.
How to Make Mashed Potatoes with Sour Cream
Tips for the Best Mashed Potatoes
Cut potatoes into equal pieces so they cook at the same rate. Once potatoes are cooked, pour them into a colander and let them drain for about 5 minutes, this ensures they stay light and fluffy. Leave skins on for a rustic look or remove them for a smoother result. Hand mashers or potato ricers are superior for creating the fluffiest potatoes, electric mixers will break down the starches and might make them gummy.
Storing Leftovers
Keep leftover sour cream mashed potatoes covered in the refrigerator for up to 4 days. Reheat on the stovetop with a little milk or cream to loosen them up. Freeze portions in zippered bags for up to 4 weeks.
Leftover Mashed Potatoes?
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