Recipe For Mashed Potatoes With Sour Cream These Sour Cream Mashed Potatoes Are Velvety Soft

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Prep:
15 mins

Cook:
25 mins

Total:
40 mins

Servings:
4
to 6 servings

Nutrition Facts (per serving)
657 Calories
40g Fat
68g Carbs
11g Protein

Show Full Nutrition Label

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Nutrition Facts
Servings: 4
to 6
Amount per serving
Calories 657
% Daily Value*
Total Fat 40g 51%
Saturated Fat 24g 121%
Cholesterol 115mg 38%
Sodium 1370mg 60%
Total Carbohydrate 68g 25%
Dietary Fiber 7g 24%
Total Sugars 7g
Protein 11g
Vitamin C 30mg 148%
Calcium 114mg 9%
Iron 3mg 19%
Potassium 1748mg 37%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The key to this sour cream potato recipe is making sure you’ve salted your water to taste like the sea. Just like with pasta water, you want salty water so while the potatoes boil they are also soaking in the salt. A bonus shot of flavor comes from the chicken stock. You can add more if you like, or remove it altogether, but you’ll find this secret ingredient adds a complexity of flavor.

If you don’t have a potato masher, you can use a food mill or a fork, but it is important to whip the potatoes after they’ve been mashed well. This creates that deliciously velvety texture you’re looking for.

“This is probably one of the best mashed potato recipes I ever had! I love how light and fluffy they were – definitely great to pair with your favorite braised or stewed meat or by itself!” —Kiana Rollins

Mashed Potatoes/TesterPhoto
A Note From Our Recipe Tester

Ingredients

  • 4 pounds Yukon Gold potatoes, peeled and quartered

  • 1 cup chicken stock

  • 2 tablespoons kosher salt

  • 1 1/4 cups heavy cream or whole milk

  • 8 tablespoons (1/2 cup) unsalted butter, more for serving

  • 3/4 cup sour cream

  • 1/4 cup thinly sliced chives, optional

Steps to Make It

  1. Gather the ingredients.

  2. Add the potatoes, chicken stock, and salt to a large pot and fill with enough water to cover the potatoes by at least 1/2 inch.

  3. Bring to a boil over high heat, then lower to a simmer. Cook, uncovered, until the potatoes are fork-tender and are beginning to fall apart, 12 to 15 minutes.

  4. Heat the cream and butter in a small saucepan over low heat until warm and melted, careful not to simmer.

  5. Drain the potatoes in a colander and return to the pot.

  6. Slowly add the warm cream-butter mixture while mashing with a potato masher until well combined.

  7. Add the sour cream. Beat with a hand mixer on medium-high speed until the potatoes until just fluffy. Be careful not to overmix or they will become sticky and gluey.

  8. Adjust the seasoning with salt, if necessary. Top with chopped chives, if using, and serve hot with more butter, if desired.

Make Ahead

If you want to make these ahead of time, just store them in an airtight container in the refrigerator. When ready to serve, move them to a large pot over medium heat and add 1/2 cup chicken stock. Stir frequently, till warmed, then add 1 to 2 tablespoons melted butter and whip on high for about 1 minute.

Video about Recipe For Mashed Potatoes With Sour Cream

Sour Cream Mashed Potatoes

Sour cream mashed potatoes are the clear winner compared to traditional ones. Rich and creamy, you’ll love them!

Feel free to add any spices, herbs or cheese to yours and you can even bake them in a dish for the best crispy bits you’ve ever had!

Get the full recipe: https://feastandfarm.com/sour-cream-mashed-potatoes/

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