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A pink serving bowl with mashed potatoes. The potatoes are dotted with herbs and a pat of butter.
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Sour Cream Mashed Potatoes
Prep Time
15 mins
Cook Time
30 mins
 
Unfussy, super delicious sour cream mashed potatoes that you can make at the very last minute. Just boil, mash, mix, and serve!
Makes: 8 servings
Author: Elizabeth Stark
Ingredients
  • 4 pounds Yukon Gold potatoes (12 - 14 medium potatoes)
  • 1/4 cup Diamond Crystal kosher salt, plus more as needed (reduce by half for other salts)
  • 8 tablespoons softened unsalted butter, plus more for dotting
  • 1 1/2 cups full-fat sour cream
  • 1/4 cup warm whole milk, as needed
  • Freshly ground black pepper
  • 2 tablespoons minced chives, parsley, and/or thyme
Instructions

  1. Scrub potatoes. Use a sharp paring knife to cut out any bad spots. Arrange the potatoes in a single layer in the bottom of a wide, deep pot. Cover the potatoes with cold water by 2 inches. Bring to a boil, then add 1/4 cup Diamond Crystal kosher salt (reduce by half is using another salt). Once water boils, set a timer and cook until potatoes are very tender, 20 - 25 minutes.

  2. Meanwhile, set out the sour cream, butter, and milk to come to room temp. Gently warm the milk so it's just steaming (or just set a dish of it on/near the hot stove).

  3. Drain potatoes. Working quickly, add butter and sour cream, plus a big pinch salt. Use a potato masher and then a large spoon to mash and then whip the potatoes (see note for other mixing methods). Add milk, 1 tablespoon at a time, until potatoes are smooth and fluffy. Taste as you go, adding salt and several twists of black pepper. Fold in the herbs.

  4. Spoon into a serving dish, and if desired, garnish with a pat of butter and more herbs.
Recipe Notes

Note:
Mash and mix mashed potatoes by hand or use one of these methods:

  • Use a ricer to mash the potatoes and then mix in other ingredients. 
  • Use a handheld mixer or stand mixer fitted with the paddle attachment to mix potatoes