These sour cream mashed potatoes consist of Russet potatoes that are boiled until tender, then mixed with butter, sour cream and cream cheese. A quick and easy side dish that is perfect for an easy weeknight meal, yet special enough to serve to company.
In my opinion, you can never go wrong with sour cream mashed potatoes. They pair perfectly with so many main course options including grilled turkey breast, Moroccan chicken, Tuscan chicken, chicken fricassee, Instant Pot pot roast, slow cooker short ribs or Easter ham. They’re also great as a side dish for Thanksgiving or Christmas with some turkey gravy on top. My version is extra decadent with the addition of sour cream for potatoes with a smooth creamy consistency and a bit of tang.
Table of Contents
Sour Cream Mashed Potatoes Ingredients
The ingredients for this recipe are simple and can be found in all major grocery stores.
- Potatoes: I typically go for Russet potatoes as they are a classic and mash up nicely. Yukon Gold potatoes will also work just fine if that’s what you have on hand.
- Dairy Products: Milk, butter, cream cheese and sour cream give this dish its ultra creamy texture.
- Seasonings: These potatoes are seasoned with garlic, salt and pepper for maximum flavor.
- Herbs: Fresh herbs are optional, but I really like the bright flavor they add to the potatoes, plus they add a pop of color that is visually appealing. I typically use parsley, chives, or a combination of the two. Green onions are also a great choice.
How Do You Make Sour cream Mashed Potatoes?
Peel and quarter your potatoes, then boil them in salt water until they are fork tender. Drain the potatoes and place them back in the pot. Melt butter with fresh garlic, then add that mixture to the potatoes along with cream cheese, sour cream, milk, salt and pepper. Mash everything together until you have smooth and creamy potatoes. Garnish your potatoes with pats of butter and fresh herbs if desired, then serve and enjoy.
Tips For The Perfect Potatoes
- You can use a stand mixer, potato masher, or potato ricer to make these potatoes. Do not use a food processor as the potatoes will turn out gummy.
- This dish can be made up to 3 days before you plan to serve it. Transfer the finished potatoes to a baking dish, cover with foil, and store in the refrigerator. When you’re ready to reheat the potatoes, preheat the oven to 350 degrees F. Bake the potatoes, covered, for 30-40 minutes or until warm.
- Keep your peeled potatoes from browning by placing them into a bowl of water after you peel and cut them.
Use full fat sour cream and cream cheese for the creamiest, richest side dish.
You really can use either milk or cream for most mashed potato recipes. In this case, I’ve chosen whole milk, as the butter, sour cream and cream cheese provide plenty of creaminess in this dish, so the extra fat content of cream is really not needed here.
It is important to use dairy products that are either warm, or at least at room temperature, as they will absorb into the potatoes better to give that creamy texture that we are looking for. You also want to be careful not to over-mash your potatoes, as this will release a lot of starch and make the texture of the potatoes less creamy.
You can reheat your mashed potatoes in a covered baking dish in the oven, or on the stovetop. Potatoes do have some tendency to dry out when chilled, so you may need to add a little extra milk to your reheated potatoes to regain the creamy consistency.
There are so many different ways to add extra flavor to these creamy mashed potatoes.
- Cheese: Feel free to add 3/4 cup of shredded cheese to the potatoes. Some great options include cheddar, parmesan, mozzarella or Monterey Jack cheese.
- Flavorings: Stir in up to 1/2 cup of basil pesto, olives, hummus or fresh herbs. You can also add spices such as smoked paprika, onion powder or Cajun seasoning.
- Protein: Add a little bacon or chopped ham for a smoky, meaty flavor.
Once you try these potatoes, you’ll find yourself making them on a regular basis!
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Sour Cream Mashed Potatoes
- 4 pounds Russet potatoes peeled and cut into quarters
- 1/4 cup butter
- 1 1/2 teaspoons garlic minced
- 8 ounces cream cheese room temperature, cut into small cubes
- 1/2 cup sour cream room temperature
- 1 cup milk room temperature or warm, whole milk works best
- 1 1/2 teaspoons kosher salt or more to taste
- 1/2 teaspoon black pepper or more to taste
- 2 tablespoons chopped parsley and/or chives optional garnish
- butter slices optional garnish
- Bring a large pot of heavily salted water to a boil.
- Add the potatoes and cook for 20 minutes or until potatoes are very tender.
- Drain the potatoes, then place them back into the pot.
- Place the butter and garlic in a small bowl. Microwave the bowl in 30 second increments until the butter is melted.
- Add the melted butter mixture, cream cheese, sour cream, milk, salt and pepper to the pot of potatoes.
- Mash the potatoes with a potato masher until they're mostly smooth. You can also use a potato ricer if you prefer.
- Taste the potatoes and add more salt and pepper if desired.
- Transfer the potatoes to a serving dish.
- Top with parsley or chives and additional butter if desired, then serve.
- Keep your peeled potatoes from browning by placing them in a bowl of water as you cut them.
- I typically use whole milk in this recipe, but it will also work with low fat milk, half and half, and heavy cream with good results.
- Use a potato masher if you prefer some lumps in your mashed potatoes. If you want completely smooth potatoes, try using a potato ricer.