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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    67 Reviews
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    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.
    They came out amazingly well! :) Sour Cream is nice, but it all starts with a flavor-filled potato!
    IT came out great
    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.
    Wildly unhealthy and delicious. Substituted salt for garlic salt, extra flavor! Yummy
    I usually ***** at making mashed potatoes, but these actually came out awesome! My boyfriend and I both loved them.
    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.
    I wasn't particularly impressed by the flavor of these potatoes. They were good, but not very exciting. The sour cream really wasn't too my liking and I felt it overpowered the buttery flavor that I was hoping would stand out more.
    Very easy and rich. I use a hand potato masher instead of a food mill, since I prefer my mashed potatoes lumpy. I didn't have chives, but think they would definitely add to the recipe.
    This is so easy, and so tasty. I had a similar recipe but this one is so much better. I love you Ina, you are the best!! I actually made these along with her beef bourguignon recipe and everyone absolutely love them both! I trust her recipes every time.
    This is very similar to my family's mashed potato recipe. We used canned evaporated milk, and ALWAYS HAND MASH!! NEVER USE A MIXER!! There's nothing like hand mashed buttery creamy potatoes. Delicious!!
    Delicious! And so easy to make. I only have around 2.3 lbs. of potatoes so cut down the amount of milk (I used half-n-half, butter and sour cream and it turned out perfectly. I agree with Ina that the yukon gold potatoes do make the best mashers! Will definitely make these again!
    So easy to make and it really taste great.
    These are amazing, but I use salted butter and add chopped green onions theyre a huge hit with my family!
    Love this recipe. I make the recipe as stated, but to save yourself some time and energy, dump your cooked potatoes into your kitchen mixer fitted with the paddle and let the machine do the work for you. I use half & half instead of milk.....because if I am going to eat mashed potatoes, I am going to do it right.
    This recipe was not only simple to make but they turned out absolutely delicious! Definitely going in the recipe box.
    This is such a great recipe and very easy too.
    This works so good with children they love to help to cook. I added butter Left out the milk.
     Great RECIPE
    Very good and easy. Hand mashed and used non fat greek yogurt instead of sour cream.
    Hosted my first Thanksgiving this year and had planned to wing the mashed potatoes b/c their easy to improvise. Decided at the last minute to look up a recipe and my guest were so glad I did! They were raving abou these potatoes and I just got finished sending the recipe to friends and family. They were delish!
    So good, and so easy! I could eat these every day!!
    This is the best mashed potatoes recipe! I used less than three pounds of potatoes since my husband and I were only cooking for two. We altered the rest of the ingredients accordingly and it was PERFECT! The sour cream makes it so creamy and delicious. I can't wait to have left overs tomorrow. YUM!
    This is GOOD love it yummy in my tummy :
    Yummy. I've been making this recipe for years. The sour cream is the secret ingredient that takes it to a whole new delicious level.
    I made this with Ina's Meat Loaf, it was a great side and very tasty. I used russets, i didn't have unsalted butter so I used margarine and just added my salt to taste. I also don't have a food mill but I wanted my potatoes to be super creamy, so after mashing and adding everything together (I could not use a whisk I used my stick blender to smooth out the lumps. also, add the milk and butter mixture in slow and mix to your consistency. I used it all and my potatoes were loose. After blending it though, it held firm. So simple but lots of good flavor!
    i agree with all of you it was definately great! thx ina
    omg the best thing ever love and tried all her food inspires me too cook all the time
    Great flavor! We didn't use all of the butter/milk in the potatoes because they were creamy enough with about 3/4 of the mixture. The family enjoyed them a lot.
    Fantastic! Great consistency. Very rich and creamy. We added a bit more salt and pepper to taste. I also threw in some chives and mild parmesan as we had it on hand. Perfect for this chilly winter evening. Thank you, Ina!
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    Ina Garten's Thanksgiving Menu