Creamy Mashed Potatoes with Sour Cream

Creamy Mashed Potatoes with Sour Cream is a comforting mashed potatoes recipe made with russet potatoes, butter, sour cream, and warm milk for a smooth side dish with creamy texture, simple stovetop cooking, and 30-minute prep. The potatoes are boiled until tender, riced for a light texture, then stirred with butter and sour cream until rich and fluffy.

If you like this potato dish recipe, you may also love our Creamy Three Cheese Scalloped Potatoes, Loaded Twice-Baked Potatoes, or our Instant Pot Baby Red Potatoes.

Why We Love This Recipe

• Creamy Texture: The combination of butter and sour cream creates a rich, creamy consistency. If you're looking for another rich and satisfying dish, try our Beef Stroganoff (No Mushrooms)-traditionally served over pasta but just as delicious spooned over these buttery mashed potatoes!
• Simple Ingredients: Uses basic pantry staples.
• Quick and Easy: Ready in just 30 minutes, perfect for busy weeknights.
• Family Favorite: Loved by kids and adults alike.

Sour Cream Mashed Potato Ingredients

• Russet Potatoes: Perfect for mashing due to their starchy texture. Leftover russets? Make these Irish Pub Nachos.
• Whole Milk: Adds a creamy texture; warm it before adding.
• Unsalted Butter: Softened to mix easily; provides richness.
• Sour Cream: Adds a tangy flavor and extra creaminess.
• Kosher Salt: Enhances the overall flavor.
• Black Pepper: Adds a hint of spice.
• Garlic (optional): For an additional layer of flavor.

A full ingredient list with exact measurements can be found in the recipe card below.

Substitutions & Variations

• Whole Milk: Substitute with half and half for a rich flavor.
• Sour Cream: Greek yogurt can be used for a healthier version.

How to Make Creamy Mashed Potatoes with Sour Cream

STEP 1: Cook the Potatoes

Place the diced potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat and cook until tender, about 15-20 minutes. Drain well.

STEP 2: Rice the Potatoes

Return the drained potatoes to the pot. Using a potato ricer, process the potatoes back into the pot.

STEP 3: Add Butter, Milk, and Sour Cream

Add the softened butter first, then sour cream to the riced potatoes. Stir until melted and incorporated. Gradually add the warmed milk, stirring continuously until the potatoes reach the desired creamy consistency.

STEP 4: Season and Serve

Stir in the kosher salt and black pepper. If using, add the minced garlic for extra flavor. Mix well. Serve warm.

Storage

Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended. When reheating, add a splash of milk to restore creaminess.

Recipe FAQs

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📖 Recipe

Creamy Mashed Potatoes with Sour Cream

Jami Powell

Creamy Mashed Potatoes with Sour Cream is a comforting mashed potatoes recipe made with russet potatoes, butter, sour cream, and warm milk for a smooth side dish with creamy texture, simple stovetop cooking, and 30-minute prep. The potatoes are boiled until tender, riced for a light texture, then stirred with butter and sour cream until rich and fluffy.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

1x2x3x

Course Side Dish

Cuisine American, Southern

Servings 6

Calories 202 kcal

Equipment

• ▢
  Large Pot
• ▢
  Potato ricer
• ▢
  Wooden spoon or spatula
• ▢
  Measuring cups

Ingredients

  

1x2x3x

• ▢ 6 medium russet potatoes peeled and diced in large chunks
• ▢ ½ cup whole milk warmed
• ▢ 4 tablespoons unsalted butter softened
• ▢ ⅕ cup sour cream
• ▢ 1 teaspoon kosher salt
• ▢ ½ teaspoon black pepper
• ▢ 2 cloves garlic minced (optional)

Garnish

• ▢ dried parsley and a drizzle of olive oil or butter optional

Instructions

 

• Place the diced potatoes in a large pot and cover them with cold water. Add a pinch of salt. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 15-20 minutes. Drain well.
• Return the drained potatoes to the pot. Using a potato ricer, process the potatoes back into the pot.
• Add the softened butter and sour cream to the riced potatoes and stir until melted and incorporated. Gradually add the warmed milk, stirring continuously until the potatoes reach the desired creamy consistency.
• Stir in the kosher salt and black pepper. If using, add the minced garlic for extra flavor. Mix well. Serve warm.

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Notes

Cooking Notes

The potatoes are boiled until tender, then riced for a smooth texture before mixing in butter, sour cream, and warm milk. Warming the milk helps the potatoes stay creamy as everything blends. Season at the end and serve while warm.

Tips for Best Results

• Cook the potatoes until fully tender so they mash smoothly.
• Rice or mash the potatoes while they are still hot.
• Add the milk gradually to control the final consistency.
• Stir gently to keep the texture light and fluffy.

How to Know It’s Ready

The potatoes should be smooth, creamy, and hold soft peaks when stirred.

Nutrition

Calories: 202kcalCarbohydrates: 40gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 8mgSodium: 409mgPotassium: 937mgFiber: 3gSugar: 3gVitamin A: 98IUVitamin C: 13mgCalcium: 65mgIron: 2mg

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