Name: Sour cream Mashed Potato Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 3 lbs. Yukon gold potatoes (cubed); 1 head garlic (peeled); 4 tbsp. unsalted butter (room temperature); 1/2 cup heavy whipping cream (room temperature); 1/4 cup sour cream (room temperature); 1 tsp. pepper; 1/8 cup salt ((for boiling water)); 1 tsp. salt ((for seasoning))

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Buttery, creamy and garlicky, these sour cream mashed potatoes are super simple to make (ready in under 30 minutes) and just absolutely incredible. These are the kind of potatoes that don't even need gravy!

bowl of mashed potatoes with butter and a spoon

These are the best mashed potatoes ever. I'm don't mean to toot my own horn, but I am obsessed with these sour cream Mashed Potatoes. The potatoes are light, fluffy, creamy and just to die for.

The garlic is boiled and mashed right in with the potatoes so the garlic flavor is distributed evenly. Butter, cream and sour cream are mixed in to make the perfect creamy mashed potatoes. They're like heaven.

These are seriously the mashed potatoes you want to be serving at Thanksgiving...or Christmas...or Easter...or Tuesday. Once you try these potatoes, I'm pretty sure you'll never go back (or you'll make these sous vide mashed potatoes which are equally as delicious!)

Jump to:

Why This Recipe Works
Step By Step Instructions
Expert Tips
Variations
Frequently Asked Questions
How to Use Leftover Mashed Potatoes
More Potato Side Dishes
Recipe
💬 Comments

Why This Recipe Works

Using a starchy potato keeps the mashed potatoes fluffy and creamy;
Heavily salting the boiling water gives the potatoes flavor before mashing them;
Being careful not to mash the potatoes too much helps to keep them fluffy and creamy;
Boiling the garlic with the potatoes takes the bite out and makes it easy to mash right in with the potatoes.

What Potatoes are Best for Mashed Potatoes?

I find the best potatoes for mashed potatoes are Yukon gold or russet potatoes. You want a potato with a high starch content to get the fluffiest potato. Waxier potatoes are more likely to get that gummy texture because they require more mashing.

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Step By Step Instructions

Add ⅛ cup of sea salt and potatoes to a 6 quart pot of water and bring to a boil. Yes, I said ⅛ cup. That may seem like a lot, but believe me, it gives the potatoes so much flavor.

Reduce the heat and simmer for about 20-25 minutes, or until they can be easily pierced with a fork.

Drain thoroughly and place in a large mixing bowl. Drain as much water out as you can; the less water the fluffier your potatoes will be.

Place them back in the pot over medium low heat or stick them in the microwave for just a few minutes to dry them out.

Add the room temperature butter, sour cream, salt and cream and mash with a potato masher. Use a potato masher to mash all this good stuff together (if you have a ricer, you can use this for even better results).

If you add cold ingredients, your mashed potatoes will get cool making them less desirable to eat.

Be careful not to over mash or your potatoes will become gluey. I actually like to leave a few lumps in the potatoes, I think they are better that way.

Add any additional salt to taste of you need to. Serve with extra butter if desired. Extra butter is always good in my book!!

Make it a Meal:

Honey Baked Ham Recipe;
Juicy Roast Turkey from Natasha's Kitchen;
Instant Pot Corned Beef;
Chicken Cordon Bleu Recipe;
Breaded Pork Cutlet;
Veal Chops with Black Truffle Butter.

Expert Tips

If you prefer not to have the potato skin, you can peel the potatoes before boiling;
Pop your drained potatoes in a 350 degree oven for 5-10 minutes to dry them out. Or place them back in the pot on the stove and cook over medium heat for 5-10 minutes, until they are dried out. This prevent the potatoes from getting watery;
Make sure the sour cream and cream are room temperature, or even slightly warmed in the microwave, so they don't bring down the temperature of the mashed potatoes;
Use a potato masher or ricer to mash the potatoes, being careful not to over mix. Food processors, blender and mixers tend to over mix resulting in gummy mashed potatoes;

Variations

Add ½ cup Parmesan cheese for Parmesan mashed potatoes;
Add 6 slices of cooked and crumbled bacon;
Replace the cream with buttermilk for an extra tang factor;
Top them with crispy fried garlic, fried shallots, caramelized onions any kind of grated cheese and/or fresh chives;
Add 2-3 parsnips to the potatoes when cooking and mash them together;
Steep some sage in the cream before adding it to the potatoes - this gives it a real Thanksgiving vibe!
Add a tablespoon of horseradish for a little kick;
Add 1-2 chopped chipotle peppers for some added heat and smokiness.

mashed potatoes in a bowl garnished with parsley

Frequently Asked Questions

How do you keep mashed potatoes from getting gummy? Over mashing your potatoes is the most likely reason they get gummy. I typically mash by hand to prevent this. Also, if you use a waxy potato, they can be gummier.
How can I thicken my mashed potatoes? If your mashed potatoes come out watery, you can place them in a pot on the stove over medium-low heat and cook (stirring often) until the excess liquid has evaporated.
Why are my mashed potatoes watery? Not letting your potatoes drain sufficiently can cause them to become water. Pop your drained potatoes in a 350 degree oven for 5-10 minutes to dry them out. Or place them back in the pot on the stove and cook over medium heat for 5-10 minutes, until they are dried out. This prevent the potatoes from getting watery;
How do I reheat mashed potatoes? You can reheat in the microwave or on the stove over medium heat. Add additional whole milk and/or butter to bring the creamy consistency back if they are too thick.
Can I make mashed potatoes in advance? Mashed potatoes are at their best when freshly made. However, you can make them in advance and store them in the fridge for up to 5 days. Reheat according to above instructions.

How to Use Leftover Mashed Potatoes

Make these Leftover Mashed Potato Dumplings;
Try these Loaded Mashed Potato Cakes from Spend with Pennies;
Use them as a base for the Meatloaf, Coq Au Vin, or Beef Pot Roast;
These Cheesy Potato Pancakes from the Busy Baker sound incredible!
Or what about these Cheesy Mashed Potato Muffins from Just a Taste?

More Potato Side Dishes

Did you make this creamy garlic mashed potato recipe? Leave a comment below and let me know how it turned out!

Recipe

Sour cream Mashed Potato Recipe

Buttery, creamy and garlicky, this Sour cream Mashed Potatoes Recipe is super simple to make (ready in under 30 minutes) and just absolutely incredible. These are the kind of potatoes that don't even need gravy!

4.91 from 22 votes

Print Rate

Course: Side Dish

Cuisine: American, Holiday

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: servings

Calories: 224kcal

Author: Danielle Wolter

Ingredients

▢ 3 lbs. Yukon gold potatoes cubed
▢ 1 head garlic peeled
▢ 4 tbsp. unsalted butter room temperature
▢ ½ cup heavy whipping cream room temperature
▢ ¼ cup sour cream room temperature
▢ 1 tsp. pepper
▢ ⅛ cup salt (for boiling water)
▢ 1 tsp. salt (for seasoning)

Instructions

Add the ⅛ cup of sea salt to a 6 quart pot of water and bring to a boil.
Add the cubed potatoes and peeled garlic to the water and simmer for 20-25 minutes, or until the potatoes can be easily pierced with a fork.
Drain them thoroughly (see notes below) and place in a large bowl.
Add the room temperature butter, sour cream, salt and whipping cream. Add additional salt to taste if desired.
Mash all ingredient together with a potato masher, being careful not to over mash or the potatoes will become gluey.
Serve with additional butter and/or gravy.

Expert Tips:

If you prefer not to have the potato skin, you can peel the potatoes before boiling;
Pop your drained potatoes in a 350 degree oven for 5-10 minutes to dry them out. Or place them back in the pot on the stove and cook over medium heat for 5-10 minutes, until they are dried out. This prevent the potatoes from getting watery;
Make sure the sour cream and cream are room temperature, or even slightly warmed in the microwave, so they don't bring down the temperature of the mashed potatoes;
Use a potato masher or ricer to mash the potatoes, being careful not to over mix. Food processors, blender and mixers tend to over mix resulting in gummy mashed potatoes;