SOUR CREAM MASHED POTATOES

Potatoes are one of my favorite foods in the world, so naturally, mashed potatoes are just the bomb. They’re creamy, comforting, and one of those sides that somehow makes every meal better.

I also love how versatile they are. You can keep them simple with butter and salt, add cheese or fresh herbs, or cover them with a rich gravy. For this version, I add sour cream, warm milk, heavy cream, and plenty of butter to make them extra smooth, rich, and creamy without becoming too heavy.

They’re perfect with roast beef, chicken, turkey, meatloaf, or honestly just eaten straight from the bowl. I made these to serve underneath my French Onion Roast, and they soaked up that rich onion sauce perfectly. My little one loves them too—I just leave the salt out of his portion and make sure they’re soft and easy to eat.

Simple, buttery, and always worth making extra. ♥

Sour Cream Mashed Potatoes

Prep Time: 10 minutes | Cook Time: 35 minutes | Total Time: 45 minutes | Servings: 4

Ingredients

• 4 large russet potatoes
• ½ cup whole milk
• ¼ cup heavy whipping cream
• 2–3 tablespoons sour cream
• 5 tablespoons unsalted butter
• Salt, to taste

Directions

1. Peel the potatoes and cut them into large, evenly sized cubes.
2. Place the potatoes in a large pot and cover with cold water. Season the water generously with salt, then bring it to a boil. Cook for about 20 minutes, or until the potatoes are fork-tender.
3. Drain the potatoes well and return them to the same pot. Let them steam-dry for 5–10 minutes to remove any excess moisture.
4. Meanwhile, add the whole milk, heavy cream, and 3 tablespoons of butter to a small saucepan. Warm over low heat until gently simmering.
5. Mash the potatoes with a potato masher or fork until no large pieces remain.
6. Gradually pour the hot milk mixture into the potatoes, stirring after each addition. You may need slightly more or less depending on your desired consistency.
7. Add the sour cream and salt, then gently stir until smooth and creamy. The potatoes should be soft and fluffy without becoming too thick or runny.
8. Stir in the remaining 2 tablespoons of butter. Taste and add more salt or butter, if desired.
9. Serve hot and enjoy!

Jesse’s Kitchen Tip

Let the drained potatoes steam in the pot before mashing to remove excess moisture. Always add the milk mixture warm so the potatoes stay creamy instead of turning stiff or gummy.

Serving Suggestions

♥ French Onion Roast
♥ Roasted chicken or turkey
♥ Meatloaf with gravy
♥ Green beans or roasted vegetables
♥ A glass of Chardonnay or Pinot Noir

Storage

Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3–4 days.

Freeze in an airtight container for up to 1 month. Thaw overnight in the refrigerator before reheating.

Make Ahead

Prepare the mashed potatoes up to 2 days in advance and store them covered in the refrigerator. Reheat gently with a splash of milk and a little butter before serving.

Reheating

Warm gently on the stovetop or in the microwave, stirring occasionally. Add a splash of milk and a little butter as needed to restore the creamy texture.

Variations

♥ Add roasted garlic for a deeper flavor.
♥ Mix in shredded cheddar or Parmesan cheese.
♥ Stir in fresh chives, parsley, or scallions.
♥ Swap the sour cream for cream cheese.
♥ Leave some potato skin on for a rustic texture.

Baby Friendly?

Suitable for 6+ months

• Omit the added salt.
• Use unsalted butter.
• Thin to a soft, non-sticky consistency.
• Introduce dairy separately before serving.

RDH Tip

Mashed potatoes are soft but starchy, so they can cling to teeth. Drink water with your meal and brush and floss afterward to help remove any leftover food particles.

- Fluffy potatoes, full plates, happy hearts! ♥