Sour Cream Mashed Potatoes
Creamy Yukon gold potatoes, tangy sour cream, and loads of butter take these Sour Cream Mashed Potatoes from ordinary to extraordinary. It’s the silky, buttery side dish your table has been missing.
My Favorite Side Dish: Sour Cream Mashed Potatoes
I LOVE potatoes. I love everything about them and just about every way you can prepare them. Fried, hash brown style, in a stew, baked, au gratin, as French fries, poutine style, in a casserole… the list goes on and on and on.
But my favorite way to eat potatoes is mashed. Especially these sour cream mashed potatoes with my gluten free gravy. *DIVINE*
What’s in Sour Cream Mashed Potatoes?
Pretty obvious, I know, but I’m still going to tell you. These mashed potatoes have just 4 ingredients:
- Yukon gold potatoes
- Half & half
- Sour cream
- Lots and lots of butter
The secret to these potatoes is (surprise!) the sour cream. To be clear, you don’t really taste the sour cream in the mash; it’s more of the creamy texture and slight tang that compliments the copious amounts of butter. But add too much sour cream and the mashed potatoes taste like, well, a bowl of sour cream. Too little and you don’t get that added creamy texture or tang.
And while most people use russet potatoes for their mash, I prefer Yukon gold potatoes for two reasons: texture and flavor. All potatoes do not taste the same, my friend. You can tell a difference in your mash depending on what kind of potato you use.
I think the inherent texture of Yukon gold potatoes yields a creamier, smoother mashed potato. And Yukon golds already have a buttery flavor, so when paired with actual butter, you get double the flavor with half of the fat (at least that’s how I rationalize it).
How Should I Serve Sour Cream Mashed Potatoes?
I love serving these potatoes with a generous portion of my homemade gluten free gravy. The two combined will make you want to lick your plate clean (no judgement if you actually do).
Additionally, my second favorite way to serve these potatoes are atop my gluten free chicken shepherd’s pie. If you have leftover potatoes, it’s a great way to use them up. Or, if you want to do something different than serve them as a side, my chicken shepherd’s pie is a wonderful option.
Alternately, you can also serve these potatoes with nothing but a generous slab of butter on top – my husband’s all-time favorite way to eat them.
Potatoes, especially mashed potatoes, are a super versatile side dish. You can be as creative or traditional as you want! Make them into potato pancakes, serve with a roast, endless potato possibilities.
Let’s Eat!
I could go on and on about these Sour Cream Mashed Potatoes and how much I love them. Creamy, buttery, tangy, they are just the best mashed potatoes! I hope you enjoy them as much as I do.
Be sure to tag me on social if you make it. Cheers to you, friend!
Sour Cream Mashed Potates
Ingredients
- 3 lbs Yukon gold potatoes
- ¼ cup half and half
- 6 tablespoons unsalted butter room temperature and cut into 6 pieces
- 4 ounces sour cream
- 1 teaspoon kosher salt
- ½ teaspoon cracked black pepper
Instructions
- Peel the potatoes and cut them into quarters. Place the potatoes in a large pot filled with cold, salted water. Boil potatoes over medium-high heat until fork tender, about 15 minutes. Drain potatoes and pour into the bowl of an electric mixer fitted with the paddle attachment.
- Mix the potatoes on low speed for 1 minute just to break them up.
- With the mixture still on low, add the half and half and the butter one tablespoon at a time until just combined.
- Add the sour cream, salt and pepper and mix until well combined and smooth, scrapping down the bowl as needed. Adjust seasonings and add more salt and pepper, if needed.
- To serve, scoop potatoes into a serving dish and dollop with a tablespoon of salted butter. Serve with gravy if desired.
Notes
- Potatoes can be made up to 3 hours ahead of time. Allow mashed potatoes to come to room temperature before covering with plastic wrap and placing in the refrigerator. To reheat, allow potatoes to come back up to room temperature and microwave on high for 1 ½ minute increments until desired temperature. Top with the butter and serve.
You May Also Like
Charred Corn and Black Bean Salsa
Easy White Cheddar Potato Gratin
