Mashed Potatoes with Sour Cream

These Mashed Potatoes with Sour Cream are the most delicious mashed potatoes you will ever have. They’re light, creamy, buttery & easy to make with the help of your stand mixer. No hand mashing required!

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May I present you with the most perfect of mashed potatoes?

Light, creamy, buttery and tangy – All the great things you want in a bowl of mashed potatoes. But another bonus? There’s no hand mashing required.

These are always a requirement for our Thanksgiving and Christmas dinners!

Overhead shot of bowl of mashed potatoes topped with a pat of butter, next to bowl of sour cream.

The 🌟magical🌟 tip

The key here begins with boiling your potatoes in salted chicken broth.

You know how you salt your pasta water? This is kind of the same idea. The broth will impart a flavor to the potatoes from the outset and give you that extra flavor that mashed potatoes can sometimes lack.

It’s *magic*.

PS – This parmesan broth is also an amazing option!

After the potatoes are cooked, I like to use my stand mixer to get them really smooth. Starting first with the paddle mixer attachment and then moving to the whip. You can also use a handheld mixer. Or, you can go old fashioned, and use a good old potato masher if you don’t have an electronic one.

Which potatoes are best for mashed potatoes?

I prefer to use Yukon Gold potatoes for my mashed potatoes. I find them buttery and delicious. However, Russet potatoes are another great variety that produces fluffy mashed potatoes. You can also use baby red potatoes.

I prefer smooth mashed potatoes, so I peel them. However, if you like your potatoes with a bit more texture, you can definitely leave on the potato skins.

Ingredients needed

Potatoes – I prefer Yukon golds. See above for more info.
Chicken Broth – Or, use some homemade bone broth. This is what flavors the potatoes from the get go. It gives them such an amazing flavor!
Milk + Butter – The base of any great mashed potato recipe.
Sour Cream – Full-fat sour cream gives a bit of tang, and really heightens the creaminess of these potatoes.
Salt + Pepper
Chives – For topping. These are optional. You can also top with green onions.

How to make them

Cube the potatoes into 1-inch pieces and add them to a large pot with the chicken broth. Add enough water to cover the potatoes and about 2 tablespoons of salt.
Bring to a boil, then lower the heat and simmer, uncovered, for 10-12 minutes, until the potatoes can be easily pierced with a fork.
Meanwhile, heat the milk and butter in a small saucepan, until the butter is melted. Keep warm.
When the potatoes are fork tender, drain them in a colander.
Place hot potatoes in the bowl of a stand mixer and use the paddle attachment to mix until smooth, about 1 minute.
Slowly add in milk/butter mixture and sour cream.
Turn up speed and beat for about 30 seconds, or until milk is absorbed.
Gradually turn up speed and mix for 1 minute longer.
Switch to the whipping attachment (looks like a whisk) and beat for about 1 minute, or until fluffy.
Season to taste, with salt and pepper.
Serve the potatoes topped with extra butter (if desired) and chopped chives.

I always forget how simple it is to actually make these potatoes!

You can peel the potatoes if you like them really smooth. But, if you’re short on time, just go ahead and leave the skins on. Then, just let them cook away while you work on your main dish.

They’re perfect served alongside this Easy Roasted Chicken, Instant Pot Pork Chops or Slow Cooker Osso Buco.

Don’t have a stand mixer? You can also use a hand mixer to make these mashed potatoes. Or, simply use a hand masher. They won’t get as fluffy, but they will still be absolutely delicious!

Side view of bowl of mashed potatoes next to bowl of sour cream.

Variations

Want to add in even more flavor? Try one of these flavor twists:

Add some roasted garlic to your potatoes before mixing them.
Boil your potatoes in this parmesan broth instead of chicken broth.
When you potatoes are finished cooking, stir in some crispy crumbled bacon, cheddar cheese, or parmesan cheese.
Try swapping in cream cheese for the sour cream to make the potatoes less tangy, and more rich + creamy.
Add in your favorite fresh herbs like parsley, basil or fresh chives.

How to make ahead & reheat

Mashed potatoes will keep in the refrigerator for up to 5 days. Store them tightly wrapped in a serving dish. To reheat, bake them covered with tin foil in a 325-degree oven for 50 minutes.

To reheat in the microwave, cover the potatoes with plastic wrap, and poke about 5 holes in the plastic wrap. Microwave at 75% power for about 12 minutes, stirring halfway through.

Overhead shot of bowl of mashed potatoes topped with a pat of butter.

What to serve with them

More potato recipes

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PS – You can also make these Sour Cream Mashed Potatoes in the Instant Pot.

Cut the potatoes into 1-inch cubes and place them in a large pot with the chicken broth. Add enough water to cover the potatoes and add about 2 tablespoons of salt. Bring to a boil, then lower the heat and simmer, uncovered, for about 10 to 12 minutes, until the potatoes fall apart easily when pierced with a fork.
Meanwhile, heat the milk and butter in a small saucepan, until the butter is melted. Keep warm.
As soon as the potatoes are tender, drain them in a colander.
Place hot potatoes in mixing bowl and mix until smooth, about 1 minute.
Slowly add in milk/butter mixture and sour cream.
Turn up speed and beat for about 30 seconds, or until milk is absorbed. Gradually turn up speed and mix for 1 minute longer.
Switch to whipping attachment and beat for about 1 minute, or until fluffy.
Serve warm topped with extra butter (if desired) and chopped chives.

Variations
Want to add in even more flavor? Try one of these flavor twists:

Add some roasted garlic to your potatoes before mixing them.
Boil your potatoes in this parmesan broth instead of chicken broth.
When you potatoes are finished cooking, stir in some crispy crumbled bacon, cheddar cheese, or parmesan cheese.
Try swapping in cream cheese for the sour cream to make the potatoes less tangy, and more rich + creamy.
Add in your favorite fresh herbs like parsley, basil or fresh chives.

How to make ahead & reheat
Mashed potatoes will keep in the refrigerator for up to 5 days. Store them tightly wrapped in a serving dish. To reheat, bake them covered with tin foil in a 325-degree oven for 50 minutes.

This post was originally published in 2014. It was updated in 2022. The mashed potatoes with sour cream recipe remains the same. It’s definitely a keeper!