Sour Cream Mashed Potatoes

Overhead shot of bowl of mashed potatoes topped with a pat of butter, next to bowl of sour cream.

Course: Side Dish

Cuisine: American

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: servings

Calories: 310kcal

Author: Platings and 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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Equipment

Ingredients

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

Instructions

Cut the 3 pounds Yukon gold potatoes into 1-inch cubes and place them in a large pot with the 2 cups chicken broth. Add enough water to cover the potatoes and add 2 Tablespoons kosher 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.
Meanwhile, heat the 1 1/2 cups milk and 6 Tablespoons butter in a small saucepan, until the butter is melted. Keep warm.
As soon as the potatoes are tender, drain them in a colander.
Place hot potatoes in mixing bowl and mix until smooth, about 1 minute.
Slowly add in milk/butter mixture and 1/2 cup sour cream and 1/2 teaspoon black pepper.
Turn up speed and beat for about 30 seconds, or until milk is absorbed. Gradually turn up speed and mix for 1 minute longer.
Switch to whipping attachment and beat for about 1 minute, or until fluffy.
Serve warm topped with extra butter (if desired) and chopped chives.

Video

Notes

*** I prefer smooth mashed potatoes, so I peel them. However, if you like your potatoes with a bit more texture, you can definitely leave on the potato skins.

Variations

Add some roasted garlic to your potatoes before mixing them.
Boil your potatoes in this parmesan broth instead of chicken broth.
When you potatoes are finished cooking, stir in some crispy crumbled bacon, cheddar cheese, or parmesan cheese.
Try swapping in cream cheese for the sour cream to make the potatoes less tangy, and more rich + creamy.
Add in your favorite fresh herbs like parsley, basil or fresh chives.

How to make ahead & reheat

Mashed potatoes will keep in the refrigerator for up to 5 days. Store them tightly wrapped in a serving dish. To reheat, bake them covered with tin foil in a 325-degree oven for 50 minutes.

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