The best Mashed Potatoes with Sour Cream recipe—an easy holiday side dish everyone will love.
Whether it’s Thanksgiving, Easter, Christmas, or a simple weeknight dinner, these sour cream mashed potatoes are always a crowd-pleaser. Rich, buttery, and wonderfully creamy, they’re a timeless side that pairs well with almost any main.
Sour cream adds tang and extra creaminess to mashed potatoes, making them more flavorful than with milk alone.
Ingredients You’ll Need
- Baby potatoes: or use russets, red potatoes, or your preferred variety
- Vegetable broth and water: for boiling the potatoes
- Milk
- Butter
- Sour cream: the star of the recipe
- Fresh chives, for topping
- Salt and pepper, to taste
Full recipe and instructions are provided below.
How to make mashed potatoes
Step 1: Rinse the potatoes and scrub away any dirt. Cut baby potatoes in half (or chop larger potatoes) and place them in a large pot.
Recipe Tip
Any potato variety works. If you use larger potatoes, cut them into smaller pieces so they cook evenly and more quickly. I prefer small potatoes halved for convenience.
Leaving the skins on adds texture and nutrients, but peel if you prefer a smoother result.
How to boil potatoes for mashed potatoes
Step 2: Pour in vegetable broth and enough water to cover the potatoes. Using broth builds more flavor as the potatoes cook.
Bring to a boil over high heat, then simmer until a fork slides easily into the potatoes and they begin to fall apart—typically about 20–30 minutes, depending on size.
Step 3: Drain the potatoes and return them to a bowl. Add butter, sour cream, and milk, then mash to your preferred consistency. Leave a few lumps for texture or mash until completely smooth—both are delicious.
How much salt to add to mashed potatoes
Salt at the end to control seasoning. If you used unsalted butter and no salt in the boiling water, start with about 1 teaspoon and adjust to taste. If you used salted butter or salted the cooking water, add less. Season gradually to avoid over-salting.
These mashed potatoes pair beautifully with gravy and other holiday favorites. They’re creamy, buttery, and have just the right tang from the sour cream—comfort food at its best.
Storing
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring in a splash of milk if needed to restore creaminess.
More Thanksgiving Recipes
- Green Bean Casserole
- Creamed Corn
- Cheesy Cauliflower
- 3 Ingredient Cranberry Sauce
- Gluten Free Pumpkin Pie
- Best Skillet Corn Recipe
- Instant Pot Mac and Cheese
Make these sour cream mashed potatoes for your holiday table this year—they’re a reliable favorite.
Mashed Potatoes with Sour Cream
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Ingredients
- 3 lbs baby potatoes, rinsed and halved
- 4 cups vegetable broth
- 1 – 3 cups water
- 2/3 cup whole milk
- 1/2 cup unsalted butter
- 1/2 cup sour cream
- diced chives, for topping
- salt and pepper, to taste
Instructions
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Rinse the potatoes and scrub off any dirt.
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Cut the baby potatoes in half and place them in a large pot.
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Pour 4 cups vegetable broth over the potatoes and add enough water to cover (about 1–3 cups, as needed).
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Bring to a boil, then simmer until the potatoes are tender.
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Drain the potatoes and transfer them to a large mixing bowl with the butter, sour cream, and milk.
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Mash until well combined and the desired texture is reached.
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Season with salt and pepper to taste.
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Top with chives and extra butter before serving.
Nutrition
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