Recipe courtesy of Mary Sue Milliken and Susan Feniger

Sour Cream Mashed Potatoes

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  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 5-8 servings
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2 1/2 pounds baking potatoes, peeled and quartered

1 1/2 tablespoons salt

1 cup sour cream

8 tablespoons (1 stick) unsalted butter

Salt and freshly ground black pepper

Cracked Black Pepper garnish, recipe follows


2 tablespoons cracked black pepper

1/2 cup olive oil

2 tablespoons lemon juice

1 teaspoon salt


  1. Place potatoes in a bowl and wash under cold, running water until water runs clear. Place in a medium saucepan with salt. Add enough water to generously cover. Bring to a boil, reduce to a simmer, and cook, uncovered, until soft, about 15 minutes. While potatoes are still warm, mash with a fork, in a food mill, or gently in a food processor.
  2. In a medium saucepan, warm sour cream and butter. Fold warm sour cream mixture into potatoes, add salt and pepper to taste. Serve immediately. Garnish with cracked pepper.


Yield: 1/2 cup
  1. In a small bowl stir all the ingredients together. Spoon over vegetables or drizzle lightly over dressed salads as a garnish.