The best delicious mashed potatoes with sour cream recipe. Use the perfect blend of sour cream, milk, and butter to make these perfect mashed potatoes! A holiday side dish that everyone will love.
Whether it is Thanksgiving, Easter, Christmas, or just dinner time, these sour cream mashed potatoes are always a hit at the table!
Buttery, delicious mashed potatoes are a classic side dish that just never gets old.
How to make mashed potatoes with sour cream
First off, you will need 3 pounds of baby gold potatoes.
Any potatoes will do, but you may need to cut them up smaller to allow for faster cook time.
I prefer to leave the skins on for my mashed potatoes, but if you do not like skins, you can peel the potatoes before boiling.
how to boil potatoes for mashed potatoes
Cut the baby gold potatoes in half and add to a large pot.
Cover with 4 cups of vegetable broth, then enough water to cover the tops of the potatoes (for me this was around 3 cups of water).
The vegetable broth will add a little extra flavor to the potatoes.
Turn the burner to high and bring the potatoes to a boil.
Boil until a fork easily pierces the potatoes and they fall apart.
This time will vary based on the size of the potatoes boiled, for me it took around 20 – 30 minutes.
Once your potatoes are soft, drain them.
Add potatoes to a large mixing bowl with the sour cream, milk, and unsalted butter.
Use a potato masher to mix well until desired texture is achieved.
How much salt to add to mashed potatoes
For this recipe, I did not salt the potatoes while boiling, and used unsalted butter.
I ended up using only around 1 teaspoon of salt to make them perfect.
I suggest adding salt and pepper to taste a little bit at a time to avoid over salting your mashed potatoes.
You can always add more salt later!
These sour cream mashed potatoes are the most heavenly comfort food – creamy, buttery, and the perfect flavor!
Make these for your Thanksgiving table this year.
More Thanksgiving Recipes
- Sweet Potato Casserole with Pecan Crumble
- Green Bean Casserole
- Funeral Potatoes
- Creamed Corn
- 3 Ingredient Cranberry Sauce
- Gluten Free Pumpkin Pie
- Best Skillet Corn Recipe
- Instant Pot Mac and Cheese
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- 3 lbs baby gold potatoes, rinsed and halved
- 4 cups vegetable broth
- 1 - 3 cups water
- 1/3 cup + 1/4 cup whole milk
- 1/2 cup unsalted butter (1 stick)
- 1/2 cup sour cream
- diced chives, for topping
- salt and pepper, to taste
- Rinse potatoes and scrub off any dirt
- Cut baby potatoes in half, then place in a large pot
- Pour in 4 cups of vegetable broth and enough water to make sure the potatoes are covered in liquid (I used around 3 cups)
- Bring to a boil
- Boil until potatoes are easily pierced with a fork and fall apart
- Drain the potatoes then add to a large mixing bowl with the butter, sour cream, and milk
- Mash the potatoes until well combined and desired texture is achieved
- Salt and pepper the mashed potatoes to taste
- Top with chives (optional)
Amount Per Serving: Calories: 300Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 40mgSodium: 400mgCarbohydrates: 38gFiber: 4gSugar: 4gProtein: 5g