Sour Cream Mashed Potatoes

Sour Cream Mashed Potatoes with Yukon golds turn fluffy and tangy, thanks to mashing with butter then stirring in room-temperature sour cream and warmed milk. Finished with a final dollop of sour cream and chopped chives for a creamy, savory side.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 8 servings

Course: Side Dish

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

Potatoes

3 lb Yukon gold potatoes Peel and cube for even cooking.

Water for boiling

1 tbsp salt Salt the water generously for flavor.

Butter

6 tbsp unsalted butter Use for mashing; helps create a rich texture.

Sour cream

1 cup sour cream Keep at room temperature so it blends smoothly.

Milk

0.25 cup whole milk Warm it so the mash stays creamy.

Seasonings

1 tsp salt Season the finished potatoes to taste.
0.25 tsp black pepper Add for a balanced, savory finish.

Chives

2 tbsp fresh chives Chop for sprinkling and topping.

Equipment

1 cast iron skillet

Method

Boil and drain

Boil the Yukon gold potatoes in salted water for 15-18 minutes until tender, then drain.
Return the drained potatoes to the pot and keep them over low heat while you mash with the unsalted butter until smooth.

Make them creamy

Stir in the room-temperature sour cream until fully blended.
Pour in the warmed whole milk and stir until creamy and evenly textured.

Season and serve

Season with salt and black pepper to taste.
Top with a dollop of sour cream and snipped chives, then serve immediately.

Notes

For the smoothest mash, keep sour cream at room temperature and warm the milk before mixing so nothing seizes. Refrigerate leftovers in a covered container up to 3 days; reheat gently on the stovetop with a splash of milk, stirring until creamy. Freezing is not recommended because the texture can become grainy after thawing. Dietary swap: use plant-based butter and dairy-free sour cream with warm oat milk for a dairy-free version.