Sour Cream Mashed Potatoes

Total Time:
50 min
30 min
20 min

4 to 6 servings

  • 3 pounds boiling potatoes, peeled
  • Kosher salt
  • 1 1/2 cups milk
  • 6 tablespoons unsalted butter
  • 1/2 cup sour cream
  • 1/2 teaspoon freshly ground black pepper

Cut the potatoes into 1-inch cubes and place them in a large pot. Cover the potatoes with cold water and add enough salt so the water tastes quite salty. Bring to a boil, then lower the heat and simmer, uncovered, for about 10 to 12 minutes, until the potatoes fall apart easily when pierced with a fork.

Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.

As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disc/blade over a glass bowl. Process the potatoes through the food mill, turning the handle back and forth to force the potatoes through the disc. As soon as the potatoes are mashed, slowly whisk in enough of the hot milk/butter mixture to make the potatoes very creamy. Add 2 teaspoons of salt and the sour cream and pepper and whisk to combine. Taste for seasoning and serve hot.

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4.8 70
Love it! This is my go-to potato recipe now!!!!<br /> item not reviewed by moderator and published
We made these on Thanksgiving. They were so smooth, if we hadn't made them ourselves we would suspect they were instant (except for the great flavor). We found that we did not use all the milk/butter. We added it in as needed to achieve the right consistency. Also, we used the yellow golden potatoes. YUM! The food mill was used for the first time in a LONG time! It really made a difference. item not reviewed by moderator and published
Unbelievable mashed potatoes. I used to just use salted butter and heavy cream and they were good for about 5 minutes and then got clumpy and dry. This recipe changed everything. The potatoes had such a great combination of flavors and stayed moist all through dinner. We even had them today and they were the same way even after refrigerating over night. All of my guests raved about these mashed potatoes. I have permanently adopted this mashed potato recipe. Highly recommended!! item not reviewed by moderator and published
Mashed potatoes seem so simple, but mine usually turn out too dry or too wet or not buttery enough. The proportions of milk, butter, and sour cream in this recipe work perfectly, making these potatoes neither too dry nor too wet. For me, the right amount of seasoning provides the key to great mashed potatoes. When something seems off, I find a little more salt usually does the trick. Oh, and lots of fresh cracked black pepper. I used Yukon Gold potatoes for their silky texture, and I substituted Greek yogurt for half of the sour cream. I tucked this recipe in my “go to” folder. item not reviewed by moderator and published
They came out amazingly well! :) Sour Cream is nice, but it all starts with a flavor-filled potato! item not reviewed by moderator and published
IT came out great item not reviewed by moderator and published
The sour cream makes the difference. I used sour cream for years but lately I have been putting finish mashed potatoes in Bowl cassarole dish first ii put some milk and butter in bottom then cover and put in 325 oven until the rest of meal is prepared. They are creamy and I dont have to mess with potatoes at the last minute. I will be making for thanksgiving for 20 people. turkey comes out prepared vdishes into oven. item not reviewed by moderator and published
Wildly unhealthy and delicious. Substituted salt for garlic salt, extra flavor! Yummy item not reviewed by moderator and published
I usually ***** at making mashed potatoes, but these actually came out awesome! My boyfriend and I both loved them. item not reviewed by moderator and published
My family thinks I'm crazy because I'm not a "mashed" lover. However, I just might become one if I can prepare this recipe every time! It was wonderful. I used 'gold" potatoes ('cause I had a bag and they were great. item not reviewed by moderator and published

This recipe is featured in:

Ina Garten's Thanksgiving Menu