Mashed Potatoes with Sour Cream

These restaurant-style homemade mashed potatoes with sour cream are easy to make, buttery, creamy, and incredibly satisfying!

Course Side Dish

Cuisine American

Keyword mashed potatoes with sour cream, sour cream mashed potatoes

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings

Calories 319kcal

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.