Sour Cream Mashed Potatoes

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.

Course Side

Cuisine American

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 338kcal

Author Sara Welch

Ingredients

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

Instructions

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.

Notes

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.

Nutrition