Nothing beats the comforting warmth of a creamy, buttery side dish that feels like a big, cozy hug on a plate. That’s exactly why I’m so excited to share this Creamy Mashed Potatoes with Sour Cream and Scallions Recipe with you. It combines the silky texture of potatoes mashed just right, the tangy richness of sour cream, and the fresh zip of scallions for a dish that feels both classic and a little bit special. Whether you’re making a holiday feast or simply want to elevate your weeknight dinner, these mashed potatoes will always bring a smile to the table.
Ingredients You’ll Need
Ingredients You’ll Need
These ingredients are straightforward but absolutely essential for achieving the perfect balance of creamy texture, bright flavors, and that irresistible comfort food vibe. Each one plays a crucial role, whether it’s adding richness, freshness, or seasoning.
- 3 pounds Russet or Yukon Gold potatoes: Choose Russets for fluffy texture or Yukon Golds for buttery creaminess; either works beautifully.
- 1/2 cup butter (1 stick): Adds richness and smoothness that makes every bite feel decadent.
- 1/4 cup heavy/whipping cream: Provides just enough creaminess without weighing down the potatoes.
- 2 cloves garlic (minced): Infuses a subtle savoriness that enhances the overall flavor profile.
- 1/2 cup scallions (chopped): Brings a fresh, gentle onion bite that livens up the dish with color and zest.
- 1/2 teaspoon salt: Essential for balancing and highlighting all the savory elements.
- Pepper (to taste): Adds a touch of warmth and depth to the flavor.
- 1 cup sour cream (full fat): Delivers tangy creaminess that sets this mashed potato recipe apart from the rest.
How to Make Creamy Mashed Potatoes with Sour Cream and Scallions Recipe
Step 1: Prep and Boil the Potatoes
Start by prepping your potatoes. You don’t have to peel them if you’re using Yukon Golds since their skins are tender and add lovely texture, but if you prefer peeling or are using Russets, make sure they’re clean and peeled. Chop them into halves or thirds depending on size so they cook evenly. Place the potatoes in a large pot of salted water and boil until they’re tender—meaning a sharp knife slides in easily without resistance. This step is crucial for smooth, lump-free mashed potatoes.
Step 2: Warm the Flavorful Cream Mixture
While the potatoes are boiling, combine the butter, heavy cream, minced garlic, chopped scallions, salt, and pepper in a small saucepan over low heat. Warm the mixture gently just until the butter melts and the ingredients meld together; don’t boil or simmer vigorously. This infuses the potatoes with a garlicky, buttery, and fresh scallion flavor that’s subtle yet transformative.
Step 3: Mash and Incorporate Sour Cream
Drain the potatoes well and return them to the warm pot. Pour in the cream and butter mixture, then mash everything gently but thoroughly until the potatoes are just about smooth. Next, fold in the sour cream—this step adds the creamy tanginess that makes this recipe truly special. Be careful not to overwork the potatoes or they can turn gluey, which is the last thing you want here. The goal is fluffy, dreamy mashed potatoes with perfect texture.
Step 4: Serve Immediately
These mashed potatoes are best enjoyed warm and fresh. Scoop them into a serving bowl and add a few extra pats of butter on top if you like for that irresistible melt-on-your-tongue finish. Serve them right away while they’re still fluffy and creamy—the perfect complement to any main dish.
How to Serve Creamy Mashed Potatoes with Sour Cream and Scallions Recipe
Garnishes
Sprinkle additional chopped scallions or fresh chives over the top for a pop of color and brightness. A dusting of smoked paprika or freshly cracked black pepper can also add a lovely finishing touch. For an indulgent twist, a drizzle of browned butter adds a beautiful nutty aroma and depth.
Side Dishes
This recipe pairs wonderfully with roasted meats like chicken, beef, or pork. It also complements hearty vegetable mains such as sautéed mushrooms or glazed carrots. Because these creamy mashed potatoes have so much flavor themselves, they’re a perfect neutral base to highlight your favorite main courses.
Creative Ways to Present
Serve the mashed potatoes in a rustic bowl with scallion greens artfully arranged on top for casual dinners. For a more elegant presentation, pipe the potatoes into rosettes using a large star tip on a serving platter. You can even transform leftovers into loaded mashed potato cakes by mixing in cheese and frying until golden and crispy.
Make Ahead and Storage
Storing Leftovers
After enjoying your creamy mashed potatoes, store any leftovers in an airtight container in the refrigerator. They will keep well for 3 to 4 days, maintaining much of their flavor and creaminess when properly covered.
Freezing
You can freeze leftover mashed potatoes, though some texture changes might occur due to the dairy content. To freeze, place them in a freezer-safe container and label with the date. Use within 1 to 2 months for best quality. Thaw overnight in the refrigerator before reheating.
Reheating
When reheating, add a splash of milk or cream to loosen the texture if they feel too thick, and warm gently on the stove or in the microwave, stirring occasionally. This helps restore the luscious creaminess that makes the Creamy Mashed Potatoes with Sour Cream and Scallions Recipe such a hit.
FAQs
Can I use red potatoes instead of Russet or Yukon Gold?
Red potatoes can work but keep in mind their waxier texture will result in denser mashed potatoes. If you prefer fluffy and creamy, stick with Russet or Yukon Gold varieties for best results.
Is sour cream necessary in this recipe?
Yes, sour cream adds a tangy richness that sets this mashed potato recipe apart. You could try substituting with Greek yogurt, but the flavor and creaminess won’t be quite the same.
Can I prepare these mashed potatoes ahead of time for a party?
Absolutely! You can make them a few hours ahead and keep warm in a covered dish or slow cooker on low. Give them a quick stir and add a splash of cream before serving to refresh the texture.
How much garlic flavor will these mashed potatoes have?
The garlic is gently warmed with the butter and cream, so it infuses a subtle savory note without overpowering. If you love garlic, feel free to increase the amount slightly.
What’s the best way to mash the potatoes for this recipe?
Use a potato masher or a ricer if you want ultra-smooth results. Avoid using a food processor or blender because overworking can lead to gluey potatoes. Gentle mashing preserves the perfect creamy texture.
Final Thoughts
Honestly, this Creamy Mashed Potatoes with Sour Cream and Scallions Recipe has become a beloved staple in my kitchen, and I’m confident it will be in yours too. It’s a wonderfully easy way to elevate simple mashed potatoes to a luscious, flavorful side dish that feels like home on a plate. Give it a try soon—I promise you’ll wonder how you ever made mashed potatoes any other way!
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Creamy Mashed Potatoes with Sour Cream and Scallions Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Description
This classic mashed potatoes recipe with sour cream delivers creamy, flavorful comfort food perfect for any meal. Using Russet or Yukon Gold potatoes combined with butter, cream, garlic, scallions, and tangy sour cream creates a rich and smooth side dish that pairs perfectly with roasted meats and vegetables.
Ingredients
Potatoes
- 3 pounds Russet or Yukon Gold potatoes (peeled)
Flavorings and Dairy
- 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 can choose whether to peel the potatoes—Yukon Golds often don’t need peeling, but if using Russet potatoes without peeling, scrub them thoroughly. Cut the potatoes into halves or thirds if large. Place the potatoes in a large pot of salted water and bring to a boil. Cook until a sharp knife easily pierces through the potatoes.
- Prepare the cream mixture. As the potatoes near readiness, combine the butter, heavy cream, minced garlic, chopped scallions, salt, and pepper in a small saucepan over low heat. Gently warm the mixture until the butter melts and the mixture is heated through, then turn off the heat.
- Drain and mash the potatoes. Drain the cooked potatoes and return them to the pot. Pour in the warmed cream mixture and mash the potatoes until they are mostly smooth. Add the sour cream last and mash gently to combine thoroughly. Avoid over-mashing to prevent the potatoes from becoming gluey.
- Serve immediately. Spoon the mashed potatoes into a serving bowl or onto plates. Optionally, top with additional pats of butter for extra richness. Serve warm alongside your favorite entrées.
Notes
- Peeling potatoes is optional depending on type; Yukon Golds have thinner skins.
- Using full-fat sour cream adds richness and creaminess.
- Be careful not to over-mash to maintain fluffy texture.
- Scallions add a mild onion flavor, which can be substituted with chives.
- This dish is best served fresh but can be kept warm in a covered dish or slow cooker on low.
