Sour Cream Mashed Potatoes

Rich and creamy sour cream mashed potatoes made with butter and heavy cream. An easy, flavorful side dish that's perfect for weeknight dinners, holidays and special occasions.

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Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: servings

Calories: 255kcal

Author: Betty Davies

Equipment

Potato Masher

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 heat
½ 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

Betty's Top Tips

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.

Nutritional values are an estimate and based on one of 6 servings.

Nutrition