These restaurant-style homemade mashed potatoes with sour cream are easy to make, buttery, creamy, and incredibly satisfying!
I'm always glad to add more mashed potato recipes to the blog because let's face it... mashed potatoes are irresistible. This particular version is reminiscent of baked potatoes with scallions and sour cream. You get the perfect bite every time!
How to make mashed potatoes with sour cream (overview):
Boil the potatoes, and when they're almost cooked, add the butter, cream, garlic, scallions, and salt & pepper to a small saucepan. Let it warm through. Drain the potatoes and add them back to the pot they were cooked in. Pour the cream mixture over top and mash until they're almost smooth, then finish by mashing in the sour cream. (Full ingredients & instructions are in the recipe card below)
Recipe notes & tips:
- Recipe expectations: these aren't light and fluffy mashed potatoes. They're rich and fairly dense and taste amazing. 😉
- Yes, these potatoes have heavy cream as well as full-fat sour cream and butter. Mashed potatoes are not the recipe for skimping on these ingredients. Wonder why they taste so good in restaurants? That's why (and they're also very well salted). Mashed potatoes need moisture and fat to get that silky texture we all love.
- Mashing potatoes by hand vs. using an electric hand mixer gives you more control and is less likely to result in gluey mashed potatoes, so I typically do it the old fashioned way.
- Either Russets or Yukon Golds will work fine in this recipe. Russets are typically a bit more fluffy than Yukon Golds. You could try red potatoes, but they're more waxy and tend to be less creamy when mashed and require a bit more elbow grease, so you need to be a bit more careful not to overwork them.
- I find the flavors to be nicely balanced, but feel free to up the amount of garlic and/or scallions (or take them out altogether if needed). The sour cream adds tanginess, which also helps this recipe not to taste one-dimensional.
- How to reheat mashed potatoes: Reheat them over a low heat in a covered saucepan and add a splash more cream if needed, then re-mash them.
- Leftovers (if there are any) should keep for a few days in the fridge.
More tasty sides:
- Rosemary & Sage Mashed Sweet Potatoes
- Easy Creamy Crockpot Mashed Potatoes (Make Ahead!)
- Mashed Butternut Squash
- Easy Cheesy Scalloped Potatoes
- Bacon Ranch Mashed Potatoes
Questions about this heavenly sour cream mashed potatoes recipe? Talk to me in the comments below! Hope you love 'em.
Mashed Potatoes with Sour Cream
- 3 pounds Russet or Yukon Gold potatoes peeled
- 1/2 cup butter (1 stick)
- 1/4 cup heavy/whipping cream
- 2 cloves garlic minced
- 1/2 cup scallions chopped
- 1/2 teaspoon salt
- Pepper to taste
- 1 cup sour cream full fat
- Prep the potatoes. You don't have to peel the potatoes (I don't usually peel Yukon Golds), but if you're opting not to peel Russets, be sure to scrub them well. Cut the potatoes into halves (or thirds if they're large). Add them to a large pot of salted water and boil until a sharp knife easily pierces them.
- Meanwhile, when the potatoes are almost done cooking, add the butter, cream, garlic, scallions, and salt & pepper to a small saucepan over low heat. Turn off the heat once the butter has melted and it's warmed through.
- Drain the potatoes and leave them in the pot they were cooked in. Pour in the cream mixture and mash them until they're almost completely mashed, then mash in the sour cream to finish them. Try not to over-mash or they may end up gluey.
- Serve potatoes immediately with extra pats of butter on top if desired.
- Serves 6-8 depending on portion size.
- Feel free to leave out the garlic or scallions (or add more!).
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.