Sour Cream Mashed Potates
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.
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.