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Sour cream mashed potatoes

Sour cream mashed potatoes have a depth and richness you can’t get with a plain version. Not to mention they turn out at just the right thickness. Eat them out of the pot with a spoon. I won’t judge. 

sour cream mashed potatoes in a blue bowl

You know how I love that whole traditional-take-it-and-make-it-your-own thing? Well here we go again. My baked macaroni and cheese is by far the most popular recipe on this blog and I think it’s for that very reason–it’s easy and it’s basic. Let’s do it again with these smooth and creamy mashed potatoes.

I remember when I was a kid, mom mashed her potatoes by hand so they were lumpy. We liked those lumps. But my brother (the potato master) was quick to inform anyone else we ate with if their potatoes were “not like my mom’s”. That was great. I think we offended plenty of women growing up.

This recipe is what I use as the filling for twice baked potatoes or you can transfer them to a baking dish and top with cheese and bacon for an out of this world casserole. Mix in green onions, ham, fresh herbs or goodness–some goat cheese or blue cheese and you can really elevate this to a place in mashed potato land that you’ve never been before.

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    You can impress important people with mashed potatoes. Who knew?

    sour cream mashed potatoes in a blue bowl

    Smooth and creamy mashed potatoes

    Bring rich, full flavor to your mashed potatoes or use this recipe as a basic for a dozen other dishes. It’s a great starting point!
    Prep Time 20 minutes
    Cook Time 15 minutes
    Total Time 35 minutes
    Servings 6 people
    Author Rachel Ballard

    Ingredients
      

    • 2 pounds white russet potatoes about 6-8 medium potatoes
    • Water to cover
    • 3/4 cup sour cream light is fine
    • 1/2 stick butter or margarine
    • 1 teaspoon salt plus 1/2 tablespoon divided

    Instructions
     

    • Wash, peel and slice potatoes thinly–about 1/4 inch thick.
    • Cover with water and bring to a boil.
    • Once boiling, add 1/2 tablespoon salt and stir well.
    • Cook until the potatoes are tender when poked with a fork–about 15-20 minutes.
    • Drain and return to the pot.
    • Add butter, sour cream and 1/2 teaspoon of salt.
    • Mix well until smooth and creamy. Taste for salt–if you’d like more, go ahead and add the remaining 1/2 teaspoon. I do!

    Nutrition

    Calories: 239kcal
    Tried this recipe?Tag us on Instagram @feastandfarm and hashtag it #feastandfarm
    Course easy, Side Dish
    Cuisine American

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    5 Comments

    1. 5 stars
      Made this for my children & self, we all LOVED IT. They where light, smooth and tasted great, didn’t need gravy at all. I think gravy would have took away the taste from the mashed potatoes itself. My eldest son said I should make them for the family thanksgiving dinner. 🤔 They went great with our baked chicken thighs, the perfect match

    2. To this day I tend to say “It’s not like my Mom’s” cause to me, my Mother was a great cook!!
      Mother would have been 89 years old today had she not died this past February. 🙁 I miss her so much!! 🙁

      These potatoes sound simply delicious!! Pinned it!! 🙂

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