The best delicious mashed potatoes with sour cream recipe. Use the perfect blend of sour cream, milk, and butter to make these buttery 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.
Using sour cream in mashed potatoes is so delicious. It adds even more flavor and creaminess!
Ingredients to make mashed potatoes with sour cream
- baby potatoes: you can also use russet potatoes, red potatoes, any kind you like
- vegetable broth and water: for boiling the potatoes
- sour cream: the star of these mashed potatoes
- fresh chives, for topping
- salt and pepper, to taste
How to make mashed potatoes
Step 1: Rinse the potatoes and scrub off any dirt. Cut the baby potatoes in half, then place in a large pot.
Note: Any potatoes will do, but you may need to cut them up smaller to allow for faster cook time. I like using smaller potatoes for this reason, as I just cut them in half.
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
Step 2: Pour in the vegetable broth and enough water to make sure the potatoes are covered in liquid. I like using vegetable broth to add more flavor to the potatoes while they cook.
Turn the burner on 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.
Step 3: Once your potatoes are soft and easily pierced with a fork, drain them. Mash the potatoes, and add the butter, sour cream, and milk. Mash until desired texture is achieved. You can either leave a few lumps, or mash until smooth. It’s personal preference.
How much salt to add to mashed potatoes
Salting should always be the last step when making 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 mixed in at the end 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. If you use salted butter or salt your potatoes while boiling, you will need less salt.
We always serve these mashed potatoes alongside the best vegetarian gravy. It’s truly the best gravy I have ever tasted! And it’s a must have along with sweet potato casserole, cheesy potatoes, and stuffing.
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
- Green Bean Casserole
- Creamed Corn
- Cheesy Cauliflower
- 3 Ingredient Cranberry Sauce
- Gluten Free Pumpkin Pie
- Best Skillet Corn Recipe
- Instant Pot Mac and Cheese
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- 3 lbs baby 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 the potatoes 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 and butter and serve
Amount Per Serving: Calories: 300Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 40mgSodium: 400mgCarbohydrates: 38gFiber: 4gSugar: 4gProtein: 5g