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Sour Cream Mashed Potatoes

Sour cream mashed potatoes are boiled until fork-tender, then mashed with butter, warm milk, and tangy sour cream. The result is a mostly smooth, creamy side dish with black pepper and kosher salt.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 301
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb russet potatoes peeled and cut into 1 1/2-inch chunks
  • 8 cup cold water plus more as needed to cover
  • 1 tbsp kosher salt divided
  • 0.5 cup unsalted butter
  • 0.75 cup sour cream
  • 0.5 cup whole milk
  • 0.5 tsp black pepper

Equipment

  • 1 microwave
  • 1 microwave-safe cup

Method
 

  1. Put the potatoes in a 6-quart pot.
  2. Add enough cold water to cover them by 1 inch, using the listed water and more if needed.
  3. Stir in 2 teaspoons of the salt.
  4. Bring the water to a boil over high heat.
  5. Reduce the heat to maintain a steady simmer and cook for 15 to 20 minutes, until the potatoes are easily pierced with a fork.
  6. Drain the potatoes well.
  7. Return them to the pot over low heat for 1 minute, stirring gently to let excess moisture evaporate.
  8. Remove the pot from the heat and add the butter.
  9. Mash until mostly smooth.
  10. Warm the milk in a microwave-safe cup for 30 to 45 seconds, until warm but not boiling.
  11. Stir the warm milk into the potatoes with the sour cream, remaining 1 teaspoon salt, and pepper until combined.

Notes

For the smoothest texture, drain the potatoes well and let excess moisture evaporate before mashing. Refrigerate leftovers for up to 4 days; freezing is not recommended because the dairy may turn grainy. For a lactose-free option, use lactose-free butter, milk, and sour cream.