Mashed Potatoes with Sour Cream
This restaurant-style homemade mashed potatoes with sour cream recipe is so easy to make! They're buttery, thick, incredibly satisfying, and pair with practically any meal.
Servings: 8
Ingredients
- 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
Instructions
- 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.
Notes
- Serves 6-8 depending on portion size.
- Feel free to leave out the garlic or scallions (or add more!).
Nutrition
Calories: 319kcal | Carbohydrates: 32g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 282mg | Potassium: 770mg | Fiber: 2g | Sugar: 2g | Vitamin A: 676IU | Vitamin C: 11mg | Calcium: 66mg | Iron: 2mg
