Mashed Potatoes With Sour Cream Recipe

By
Morgan Baker
Morgan Walker
Morgan Baker
Morgan is a recipe developer and photographer. She is also a gardener and exceptional hugger.
Learn about The Spruce Eats' Editorial Process
Published on 11/24/21
Sour Cream Mashed Potatoes Recipe

The Spruce Eats / Morgan Baker
Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
657 Calories
40g Fat
68g Carbs
11g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 657
% Daily Value*
Total Fat 40g 51%
Saturated Fat 24g 121%
Cholesterol 115mg 38%
Sodium 1370mg 60%
Total Carbohydrate 68g 25%
Dietary Fiber 7g 24%
Total Sugars 7g
Protein 11g
Vitamin C 31mg 154%
Calcium 115mg 9%
Iron 3mg 19%
Potassium 1754mg 37%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The key to this sour cream potato recipe is making sure you’ve salted your water to taste like the sea. Just like with pasta water, you want salty water so while the potatoes boil they are also soaking in the salt. A bonus shot of flavor comes from the chicken stock. You can add more if you like, or remove it altogether, but you’ll find this secret ingredient adds a complexity of flavor.

If you don’t have a potato masher, you can use a food mill or a fork, but it is important to whip the potatoes after they’ve been mashed well. This creates that deliciously velvety texture you’re looking for.

Ingredients

  • 4 pounds yukon gold potatoes

  • 1 cup chicken stock

  • 2 tablespoons kosher salt

  • 1 1/4 cups heavy cream

  • 8 tablespoons unsalted butter

  • 3/4 cup sour cream

  • 1/4 cup chives

Steps to Make It

  1. Gather the ingredients.

  2. Add the potatoes, chicken stock, and salt to a large pot and fill with enough water to cover the potatoes by at least 1/2 inch.

  3. Bring to a boil over high heat, then lower to a simmer and cook, uncovered, for about 12 minutes, or until the potatoes are fully fork-tender and are beginning to fall apart.

  4. Heat the cream and butter in a small saucepan over low heat until warm and melted, careful not to simmer.

  5. Drain the potatoes in a colander.

  6. Transfer back to the large pot and slowly add the warm milk mixture while mashing with a potato masher.

  7. Add sour cream to the potatoes and use a hand mixer fitted with the whisk attachment on medium-high speed to whisk the potatoes until thick and fluffy, about 1 minute.

  8. Taste for salt and add more if you like. Top with chopped chives and serve hot with more butter, if desired.

Make Ahead

If you want to make these ahead of time, just store them in an airtight container in the refrigerator. When ready to serve, move them to a large pot over medium heat and add 1/2 cup chicken stock. Stir frequently, till warmed, then add 1 to 2 tablespoons melted butter and whip on high for about 1 minute.