Sour Cream Mashed Potatoes

Fluffy, creamy, and full of rich flavor, these sour cream mashed potatoes are the kind of comfort food everyone loves. The tang from the sour cream balances the buttery richness, creating a smooth, velvety texture that’s perfect for holidays, Sunday roasts, or cozy family dinners.

Mashed potatoes have a way of making any meal feel special, and this version is one I return to again and again. The ingredients are simple, but the result feels elevated, warm and creamy, and full of flavor in every bite.

If you love cozy potato dishes as much as I do, you’ll also enjoy my Gratin Dauphinoise Potatoes au Gratin, Smashed Sweet Potatoes, Potatoes Anna, and Easy Smashed Potatoes. Each one a simple yet elegant way to elevate any meal!

Ingredients:

• Red Baby Potatoes: Their thin skins and creamy texture make them perfect for mashing. Leaving the skins on adds a bit of texture, extra nutrients, and a rustic look.
• Unsalted Butter: Adds richness and that classic buttery flavor. I always use unsalted butter so I can season to taste.
• Sour Cream: This is what gives the mashed potatoes their wonderful tang and creamy texture. It balances the richness of the butter perfectly.
• Milk: Helps create a light, fluffy mash. Warm milk blends more easily into the potatoes and keeps them smooth instead of sticky.
• Salt: Potatoes need more salt than you might think, so don’t be shy. Season well from the start so the flavor develops evenly.
• Black Pepper: Adds a nice bit of heat and depth. Freshly ground black pepper is always best for that bright peppery flavor.
• Fresh Chives: These give the mashed potatoes a mild onion flavor and a pop of color. I like to mince them with scissors right over the bowl for quick, even pieces.

What Can I Use Instead of Sour Cream in Mashed Potatoes?

If you don’t have sour cream, plain Greek yogurt works perfectly and gives a similar tang and creamy texture. You can also use milk instead, but you won’t get that same tangy flavor. Adjust the amount to get the consistency you like: more for thinner potatoes, less for thicker ones. I don’t recommend using heavy cream on its own since it can make the potatoes too thick. If you have leftover sour cream, try it in my Classic Crumb Cake Recipe or my Green Goddess Dip, both of which are also wonderful recipes for holiday entertaining.

Step #1: Boil the Potatoes

• Place the red baby potatoes in a large pot and cover them with cold water. 
• Bring to a gentle boil and cook until the potatoes are tender when pierced with a knife.

Why Start Potatoes in Cold Water?

I always start my potatoes in cold water so they cook evenly all the way through. If you drop them into boiling water, the outside cooks too quickly while the inside stays firm. Letting them heat gradually gives you tender, fluffy potatoes every time.

Step #2: Beat the Potatoes with Butter

• Drain the potatoes well and transfer them to the bowl of a stand mixer, or use a hand mixer if you prefer.
• If using a hand mixer, mash them up a bit first with a potato masher before using the electric mixer, it will be easier that way.
• Add the butter while the potatoes are still hot so it melts evenly and coats them for a rich, consistent flavor. 
• TIP: Beat just until smooth and fluffy, as overmixing can make the potatoes gluey.

Step #3: Add the Sour Cream and Milk

• Once the butter has melted into the mash, add the sour cream and milk. 
• Mix on low speed just until combined. The sour cream gives the potatoes a gentle tang and creamy texture, while the milk helps lighten the mash for a perfectly smooth consistency.

Step #4: Season and Garnish

• Add salt and freshly cracked pepper to taste, then fold in the minced chives for color and a mild onion flavor. 
• Transfer the mashed potatoes to a serving bowl, create a small divot on top, and place a pat of butter in the center. 
• Finish with a sprinkle of pepper and two long chives crossed on top for a simple, elegant presentation.

Substitutions and Variations

• You can drizzle olive oil over the butter for a different flavor. It adds a smooth texture and subtle, savory note.
• For a different herb flavor, try using fresh parsley or thyme in place of the chives. Both add a bright, fresh note that complements the sour cream.
• These mashed potatoes also reheat well. Just warm them slowly on the stove or in the microwave with a splash of milk to bring back that creamy texture.

Chicken Dishes To Go With Your Mashed Potatoes 

• For something a little special on a Sunday night or when entertaining, serve these mashed potatoes with my White Wine Chicken Recipe or the even easier Creamy Chicken Florentine Recipe.
• For a quick and flavorful weeknight meal, my Quick and Easy Chicken Piccata Recipe is always a favorite.
• If you’re cooking a cozy Saturday dinner, my Hunter’s Chicken makes a wonderful pairing.
• And for the holidays, like Christmas or New Year’s Eve, my Coq Au Vin Recipe is elegant, comforting, and perfect alongside these creamy mashed potatoes.