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
Scale
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.
