Sour Cream Mashed Potatoes

Serve this side dish with any meat or poultry favorite.

  • Servings: 8
  • Yield: Makes 9 cups
Sour Cream Mashed Potatoes

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.


Be the first to comment!