Sour Cream Mashed Potatoes
Last Updated on November 5, 2026 by Betty Davies
These easy sour cream mashed potatoes are rich and buttery with just a little tang. Simple to make, they are the perfect side dish for your favorite mains, and they work wonderfully with roasted meats.
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It’s easy to fancy up your everyday mashed potatoes with this recipe! Perfect for an everyday weeknight dinner, but delicious enough to serve at Thanksgiving and Christmas, these creamy sour cream mashed potatoes will leave everyone wanting more!
Made with simple ingredients, they come together with very little effort, and you can make them ahead of time, making them a perfect side dish for the holidays.
Be sure to check out my Lemon Mashed Potato, which works great with fish, or browse my other potato recipes.
Ingredients
- Potatoes: I prefer to use Yukon Gold potatoes for this recipe as they have a nice buttery texture. Russet potatoes will result in a fluffier mash.
- Sour Cream: For the best flavor, use full fat sour cream.
- Cream: Use 35% cream for the richest taste. Whole milk and skimmed also do the job.
- Butter: You can use salted or unsalted.
- Salt and Black Pepper
How to Make Mashed Potatoes with Sour Cream
- Peel the potatoes and cut them into chunks.
- Place in a large pot of cold salted water.
- Bring to a boil and cook till fork tender.
- Drain and set to one side.
- Place the sour cream, cream, butter, salt and pepper in the pot on a low heat and combine.
- Add the cooked potatoes back to the pot and mash everything together.
- Season to taste, garnish with fresh parley or chives and serve.
Make Ahead, Storage and Reheating
You can make sour cream mashed potatoes up to 2 days ahead of time and store them covered in the fridge. Leftovers will keep well for up to 4 days stored in the same way.
Reheat the mash on the stovetop on a low heat, stirring frequently. Add a splash of cream or milk to loosen it back up.
Serving Suggestions
These creamy sour cream mashed potatoes are an easy side for roast chicken, beef, pork or your favorite holiday mains. Pair them with roasted vegetables and plenty of gravy for a hearty dinner.
Sour Cream Mashed Potatoes
Equipment
Ingredients
- 2 pounds potatoes (I used Yukon Golds) (900g)
- ½ cup sour cream (120g)
- ¼ cup cream (35%) (60ml / 4 tablespoons)
- 4 tablespoons butter
- salt and black pepper
Instructions
- Peel the potatoes and cut them into large chunks.2 pounds potatoes (I used Yukon Golds)
- Place the potatoes in a large pot of cold salted water.
- Bring to a boil and cook till fork tender, about 20 minutes.
- Drain the potatoes and set to one side.
- In the pot that you cooked the potatoes in, place the sour cream, cream, butter, 1 teaspoon of salt and ¼ teaspoon of black pepper in the pot on a low heat½ cup sour cream, ¼ cup cream (35%), 4 tablespoons butter, salt and black pepper
- Once the butter has melted whisk everything together til smooth.
- Take the pot off of the heat and add in the cooked potatoes. Mash everything together.
- Season to taste, garnish with fresh parley or chives and serve.
Notes
- Don’t chop the potatoes too small as they can become water logged, cut the potatoes in halves or thirds.
- Start the potatoes in cold water and bring up to a boil. This way they cook through evenly.
- Salt the water generously (about a teaspoon) to add flavor to the potatoes right from the beginning.
- The sour cream and butter mixture should be warm. This allows the potatoes to absorb the liquid better.
