These mashed potatoes with sour cream are the ultimate creamy, buttery, and perfectly seasoned side dish. The sour cream adds a subtle tang, making them extra rich and smooth.
When our family wants an easy and satisfying meal, we pair these with our Southern Meatloaf, Slow Cooker Chuck Roast, or our Instant Pot Missisippi Roast.
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Homemade mashed potatoes are a classic side dish that has been a staple in many cultures. By adding sour cream, you have a dish that is creamy, tangy, and delicious.
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.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Start with cold, salted water when boiling potatoes for even cooking.
✔️ DO Add softened butter first before any liquid to create a rich, creamy texture.
✔️ DO Make sure the milk and butter are warmed before adding them to the potatoes.
✔️ DO Use a potato ricer or hand masher for the smoothest consistency.
❌ DON’T use a blender or food processor—this overworks the starches and makes the potatoes gluey.
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
Adding sour cream to mashed potatoes makes them creamier and adds a slight tanginess, which enhances the overall flavor and richness of the dish.
Yes, you can make mashed potatoes ahead of time. Allow them to cool completely, store them in an airtight container in the refrigerator, and reheat them in the oven at 350°F for 20-30 minutes, stirring occasionally.
To avoid gummy mashed potatoes, use a potato ricer instead of a masher, ensure the milk and butter are warmed before adding, and avoid overmixing the potatoes.
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📖 Recipe
Creamy Mashed Potatoes with Sour Cream
Equipment
- Large Pot
- Potato ricer
- Wooden spoon or spatula
Ingredients
- 6 medium russet potatoes peeled and diced in large chunks
- ½ cup whole milk warmed
- 4 tablespoons unsalted butter softened
- ¼ 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
- Whole Milk: Substitute with half and half for a rich flavor.
- Sour Cream: Greek yogurt can be used for a healthier version.
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