New This Month

Sour Cream Mashed Potatoes

Forget heavy cream, cheese, or any other of those traditional mashed potato enhancers. Sour cream adds tang, body, and a rich creaminess that cannot be matched.

  • Servings: 8
  • Yield: Makes 9 cups

Photography: Johnny Miller

Source: Everyday Food, November 2011


  • 4 1/2 pounds russet potatoes (about 7 medium), peeled and cut into 1-inch pieces
  • 3/4 cup whole milk
  • 1/4 cup (1/2 stick) unsalted butter
  • 1 cup sour cream
  • Coarse salt and ground pepper


  1. In a large pot, bring potatoes to a boil in salted water over high. Reduce to a rapid simmer and cook until potatoes are tender when pierced with a knife, about 15 minutes. Drain and return to pot. Mash until potatoes are fluffy and almost smooth.

  2. In a small saucepan, heat milk and butter over medium-low until butter is melted and mixture is warm. Pour into potatoes and stir to combine. Stir in sour cream and season with salt and pepper.


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