Sour Cream Mashed Potatoes Recipe
These fluffy mashed potatoes are creamy buttery and delicious topped with melted butter and chives. Sour cream and plenty of butter give them their signature creamy texture! I use yukon gold potatoes, but russet potatoes are a great substitute.
Ingredients
- 5 pounds Yukon gold potatoes peeled and cut into quarters
- 2 and 1/2 teaspoons salt divided, more to taste
- 1/2 cup (113ml) whole milk
- 1/2 cup (113ml) heavy cream
- 1 cup (227g) unsalted butter
- 1 cup (227g) sour cream room temperature
- 2 to 3 Tablespoons horseradish more or less, to taste
- 1/2 teaspoon freshly cracked black pepper
- melted butter for topping, optional
- chopped chives for topping, optional
Instructions
- Place the potatoes in a large pot and cover with cold water, so that it’s 1-inch higher than the potatoes. Add in 2 teaspoons of the salt.
- Place over high-heat and bring to a rolling boil, then reduce heat to medium-low and simmer for 15 minutes, or until the potatoes are very tender.
- About 5 minutes before the potatoes are done cooking, combine the milk, heavy cream, and butter in a small saucepan. Place over low heat and warm until the butter is completely melted. Keep over low heat until needed.
- Drain the cooked potatoes, then return them to the hot pot. Pour in the warm milk mixture and sour cream. Using a potato masher, mash until smooth, being sure not to over mash, which can cause gluey potatoes.
- Add in the horseradish and mix just until combined.
- Season with extra salt and pepper, and serve warm with melted butter and chives, if using.
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