These Sour Cream Mashed Potatoes are pure cold-weather comfort food. They are one of my favorite mashed potatoes recipes because they are quick, easy and only require a few ingredients!
Watch My Video Demo Below For a Tutorial on this Recipe and my Smashed Potatoes too!
STEP#1: Boil The Potatoes
I really like to use the red new potatoes for mashed potatoes especially on a weeknight because they are smaller and cook quicker! Bring the potatoes to a boil in cold water and then drain.
TIP: Do not drop potatoes into boiling water. Instead, place your potatoes in cold water and allow them to heat up with the water. This will assure your potatoes will cook evenly.
I also leave the skins on for more nutrients and a little texture. I also think the mashed potatoes look prettier that way too!
STEP2: Beat Potatoes with Butter
Transfer your cooked boiled potatoes to a stand mixer or a bowl and use an electric mixer.
It’s important to add the butter while the potatoes are still warm so that the butter melts into the potatoes are creates equal flavor throughout.
The potatoes should be hot enough so that you see steam rising as you beat the butter into the mash.
STEP3: Add Sour Cream + Milk
Personally, I add sour cream for flavor. It creates a really nice tang that balances out the richness of the butter and will also compliment the flavor of the fresh chives.
Then I add milk for texture. The milk helps to thin the mashed potatoes so that they are lighter and creamier.
Can You Substitute Milk For Sour Cream Instead?
Yes you can substitute the sour cream for all milk. But you won’t get that “tang” associated with sour cream. Also the milk quantity is really just a starting point. You can add more milk for thinner potatoes and add less milk for thicker mashed potatoes.
Can You use Heavy Cream in Mashed Potatoes?
I wouldn’t recommend using heaving cream for mashed potatoes, unless you cut it with some milk. Heavy cream will make the mashed potatoes heavier. It also makes them thicker too! So if you over do it with the heavy cream you’ll end up with mashed potatoes that resemble wallpaper paste! So easy does it!
Potatoes absorb salt really quickly so it’s important to season well with at least 1/2 tsp (2.5ml) of salt to begin.
Then add freshly cracked pepper. Freshly ground pepper is really so much better then already ground pepper because you will get more “pepper flavor”.
Then add the freshly snipped chives. The easiest way to get a minced chive is with a pair of scissors.
STEP#5: Garnish and Serve!
Transfer your potatoes to a shallow serving bowl. I think the garnishes look prettiest in something shallow.
Add a pat of butter, freshly cracked pepper and two long chives.
Great Chicken Dishes To Go With This Recipe!
Please let me know if you make this recipe by leaving a rating and review below
- 16 oz (450 g) red baby potatoes, scrubbed clean. Skins on
- 15 tbsp (75 g) of unsalted butter, separated
- ¼ cup (60 ml) of sour cream
- ¼ cup (60 ml) of milk
- ½ tsp (2.5 ml) salt
- freshly cracked pepper to taste
- 1 tbsp (15 ml) fresh chives, minced
Do not drop potatoes into boiling water. Instead, place your potatoes in cold water and allow them to heat up with the water. This will assure your potatoes will cook evenly.
Potatoes absorb salt really quickly so it's important to season well with at least 1/2 tsp (2.5ml) of salt to begin.
You can substitute the sour cream for all milk. But you won't get that "tang" associated with sour cream. Add more milk for thinner potatoes and add less milk for thicker mashed potatoes.