Easy Mashed Potatoes with Sour Cream

These Easy Mashed Potatoes with Sour Cream are the most delicious mashed potatoes you will ever have. They're light, creamy, butter, tangy & easy to make with the help of your stand mixer - No hand mashing required!

These Easy Mashed Potatoes with Sour Cream are the most delicious mashed potatoes you will ever have. They’re light, creamy, buttery & easy to make with the help of your stand mixer – No hand mashing required!

These Easy Mashed Potatoes with Sour Cream are the most delicious mashed potatoes you will ever have. They're light, creamy, butter, tangy & easy to make with the help of your stand mixer - No hand mashing required! | platingsandpairings.com

These Easy Mashed Potatoes with Sour Cream are the most delicious mashed potatoes you will ever have. They're light, creamy, butter, tangy & easy to make with the help of your stand mixer - No hand mashing required! | platingsandpairings.com

May I present you with the most perfect of mashed potatoes? Light, creamy, buttery and tangy – All the great things you want in a bowl of mashed potatoes. But another bonus? There’s no hand mashing required.

The key here begins with boiling your potatoes in salted chicken broth. You know how you salt your pasta water? This is kind of the same idea. The broth will impart a flavor to the potatoes from the outset and give you that extra flavor that mashed potatoes can sometimes lack. After the potatoes are cooked, I like to use my stand mixer to get them really smooth. Starting first with the paddle mixer attachment and then moving to the whip. You can also use a handheld mixer. Or, you can go old fashioned, and use a good old potato masher if you don’t have an electronic one.

These Easy Mashed Potatoes with Sour Cream are the most delicious mashed potatoes you will ever have. They're light, creamy, butter, tangy & easy to make with the help of your stand mixer - No hand mashing required! | platingsandpairings.com

These Easy Mashed Potatoes with Sour Cream are the most delicious mashed potatoes you will ever have. They're light, creamy, butter, tangy & easy to make with the help of your stand mixer - No hand mashing required! | platingsandpairings.com

I always forget how simple it is to actually make these potatoes. You can peel the potatoes if you like them really smooth. But, if you’re short on time, just go ahead and leave the skins on. Then, just let them cook away while you work on your main dish – They’re perfect served alongside this Easy Roasted Chicken or Slow Cooker Osso Buco.

Mashed Potatoes with Sour Cream Recipe

These Easy Mashed Potatoes with Sour Cream are the most delicious mashed potatoes you will ever have. They're light, creamy, butter, tangy & easy to make with the help of your stand mixer - No hand mashing required!

Easy Mashed Potatoes with Sour Cream

Course: Side Dish
Cuisine: American
Keyword: creamy mashed potatoes, mashed potatoes, mashed potatoes with sour cream, sour cream mashed potatoes
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6 servings
Calories: 310 kcal
Author: Platings & Pairings
These Easy Mashed Potatoes with Sour Cream are the most delicious mashed potatoes you will ever have. They're light, creamy, buttery and tangy and easy to make with the help of your stand mixer - No hand mashing required!
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Ingredients

  • 3 pounds Yukon gold potatoes peeled if desired
  • 2 cups chicken broth
  • 2 Tablespoons kosher salt
  • 1 1/2 cups milk
  • 6 Tablespoons unsalted butter
  • 1/2 cup sour cream
  • 1/2 teaspoon black pepper
  • Chives for topping

Instructions

  1. Cut the potatoes into 1-inch cubes and place them in a large pot with the chicken broth. Add enough water to cover the potatoes and add about 2 tablespoons of salt. Bring to a boil, then lower the heat and simmer, uncovered, for about 10 to 12 minutes, until the potatoes fall apart easily when pierced with a fork.
  2. Meanwhile, heat the milk and butter in a small saucepan, until the butter is melted. Keep warm.
  3. As soon as the potatoes are tender, drain them in a colander.
  4. Place hot potatoes in mixing bowl and mix until smooth, about 1 minute.
  5. Slowly add in milk/butter mixture and sour cream.
  6. Turn up speed and beat for about 30 seconds, or until milk is absorbed. Gradually turn up speed and mix for 1 minute longer.
  7. Switch to whipping attachment and beat for about 1 minute, or until fluffy.
  8. Serve warm topped with extra butter (if desired) and chopped chives.
Nutrition Facts
Easy Mashed Potatoes with Sour Cream
Amount Per Serving
Calories 310 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 10g 50%
Cholesterol 46mg 15%
Sodium 2677mg 112%
Potassium 1106mg 32%
Total Carbohydrates 32g 11%
Dietary Fiber 5g 20%
Sugars 3g
Protein 8g 16%
Vitamin A 11.4%
Vitamin C 38.2%
Calcium 16.6%
Iron 41.9%
* Percent Daily Values are based on a 2000 calorie diet.

This post was originally published in November, 2014. It was updated in November, 2016 with some new pictures. The recipe remains the same – It’s definitely a keeper!

More side dish recipes:

Crispy Smashed Potatoes with Mojo Sauce

Crispy smashed potatoes on black plate sprinkled with coarse salt next to bowl of mojo sauce.

Instant Pot Baked Potatoes (with Crispy Skins) 

Overhead close up of baked potatoes.

Roasted Brussels Sprouts with Balsamic Reduction & Cranberries

Overhead close up of bowl of roasted brussels sprouts with balsamic reduction & cranberries.

Shaved Fennel and Celery Salad

fennel and celery salad ready to be served next to bowl of toasted pine nuts

 

29 comments

  1. Thalia @ butter and brioche

    I regularly make mashed potato to accompany dinner but never have added sour cream before. Definitely will be doing so next time I make some!

    Reply

    1. Erin

      It really does add extra creaminess and great flavor!

      Reply

  2. sara @ FoodieAnonymous

    These look delicious! I am in charge of the mashed potatoes for Thanksgiving dinner this year. I may just have to try out this recipe!

    Reply

    1. Erin

      I hope you do Sara! Let me know how it turns out 🙂

      Reply

  3. Marie Garza

    It look delicious

    Reply

  4. Kristen Chidsey

    Erin, such a simple dish, yet so perfect. I think you nailed the proportions in this perfectly!

    Reply

    1. Erin

      Thanks so much Kristen!

      Reply

  5. Taylor

    My mom makes a mean potato casserole with sour cream. I can’t eat my mashed potatoes any other way now – your version looks so velvety and luxurious!!!

    Reply

    1. Erin

      Oooohhhh – That casserole sounds amazing too Taylor! Yum!

      Reply

  6. Marlynn | UrbanBlissLife

    Erin, you make mashed potatoes look so elegant! Gorgeous photos! And I love mashed potatoes with sour cream (well, dairy-free sour cream for me). YUM.

    Reply

    1. Erin

      Thanks Marlynn! That means a lot coming from you!

      Reply

  7. Karen @ Seasonal Cravings

    I love the idea of boiling potatoes in salted chicken broth. Why didn’t I think of that? These look like the perfect Thanksgiving side or a special treat for a Tuesday!

    Reply

    1. Erin

      Thanks Karen – These are definitely easy enough to make on a Tuesday! I always think of mashed potatoes as a “feat”, but really, these are simple!

      Reply

  8. Catherine @ Ten Thousand Hour Mama

    I love the creaminess of mashed potatoes with some alternative dairy instead of milk. I use yogurt in mine. It makes them a little tangy and extra creamy – but without as much fat as sour cream. Plus, we always have yogurt in the house, so I don’t end up with a half-used container of sour cream that I won’t use up later.

    Reply

    1. Erin

      Great suggestion Catherine – I swap yogurt for sour cream quite often too. It’s hard to tell the difference sometimes!

      Reply

  9. carissa perez

    I wonder why I’ve never heard of boiling potatoes in chicken broth. That sounds genius!

    Reply

    1. Erin

      It gives them such great flavor right from the start Carissa – I don’t make them any other way now!

      Reply

  10. Katrin

    What a great idea to add sour cream! A nice departure from masses of butter…

    Reply

  11. Marisa Franca@ All Our Way

    Yum!! Love mashed potatoes and I think that the sour cream would make me fall in love with them all the more. Thank you for the inspiration!

    Reply

  12. Amanda

    Using chicken broth makes a difference. The flavor is better, but no one can identify what the “secret ingredient” is.!

    Reply

    1. Erin

      I totally agree Amanda – It’s kind of like flavoring the potatoes from the inside out!

      Reply

  13. Crystalini

    I love the idea of cooking the potatos in broth, but I have a question. I’m a vegetarian, so do you think I could use vegetable broth without it being an issue? 🙂

    Reply

    1. Crystalini

      Oops. Potatoes.* Also, one more question. If I wanted to make this for someone who prefers nut milk in their recipes, what would you recommend?

      Reply

      1. Erin

        As far as nut milk Crystalini, I would maybe try substituting in some cashew milk for that creamy flavor. Enjoy!

        Reply

    2. Erin

      Yes – You could definitely use vegetable broth in place of the chicken stock. It would be amazing as well 🙂

      Reply

  14. cookie casey

    Can these potatos be made the day before?
    cookiekc405@gmail.com

    Reply

    1. Erin

      Hi – You can definitely make the day before! I would reheat them in the oven or microwave.

      Reply

  15. Joanna

    I am in charge of the mashed potatoes this year for our Thanksgiving Feast. What are your thoughts on keeping them warm in the crock pot as I transport them over to my brother’s house and then attempt to keep them warm for our dinner?

    Reply

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