Why do people add sour cream to mashed potatoes?

Sour cream adds a little bit of tangy flavor and a boost of richness to mashed potatoes. It's a fun change from the standard milk or cream and butter combo usually flavoring mashed taters. You can even try your hand at making homemade sour cream from heavy cream!

Can I use sour cream instead of milk in my mashed potatoes?

A new way to add milk to mashed potatoes Sour cream is much richer than milk and it could make your potatoes too rich (per The Kitchn). Adding a touch of sour cream to your potato recipe can add a bit of richness and some zip without taking away from the texture you may be desiring when making mashed potatoes.

Is cream cheese or sour cream better in mashed potatoes?

The Secret To The Creamiest Mashed Potatoes Sour Cream : The sour cream helps keep the mashed potatoes fluffy. Cream Cheese: Adding the cream cheese creates smoothness. Type of Whisk: Using the whisk attachment for your mixer is key to getting the creamiest mashed potatoes.

Is it better to use milk or heavy cream in mashed potatoes?

The best Creamy Mashed Potatoes consists of perfectly cooked russet potatoes, melted butter, heavy cream and a touch of tartness like crème fraîche.

Why do restaurant mashed potatoes taste better?

Garlic and herbs are added to boost flavor Instead of boiling a few potatoes and mashing them plain, a lot of restaurant chefs like to apply a little more finesse. Garlic and herbs infused in butter and cream add a flavor boost without overpowering.

What adds flavor to mashed potatoes?

Garlic – For savory depth of flavor. Unsalted butter – For richness and buttery flavor. Milk – It smooths the starchy potatoes into an incredibly creamy mash. Use whole milk for the creamiest results.

Do you put hot or cold milk in mashed potatoes?

For the very best result every time, always gently warm the butter and milk before adding to the potatoes , rather than adding cold dairy straight from the fridge. Here's why: Warm dairy is absorbed faster and more easily, with less stirring than its cold counterpart.

What is the trick to thicken mashed potatoes?

You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. Potato flour and potato starch would work as well. Stir in the thickening agent gradually, about a tablespoon at a time, until the potatoes have reached your desired consistency.

Can you put too much milk in mashed potatoes?

Runny potatoes can happen for a few different reasons. Too much liquid: This is the most common reason. In the mashing process you may have added too much milk or broth.

How do you make mashed potatoes not sticky creamy?

As already discussed, pastiness is caused by too much potato starch being worked into the mashed potatoes. The main way we combat this problem is by rinsing away starch , both before and after cooking potatoes for fluffy mashed potatoes. Rinsing off starch means that there is less of it that can end up in the dish.

What is the purpose of sour cream in cooking?

How Is Sour Cream Used in Baking? Sour cream is one of the fattiest dairy products; the extra fat content (for example, adding sour cream to a cake instead of milk) will make the cake moister and richer , says Wilk. "Fat, in any form (butter, lard, cream, etc.)

What makes mashed potatoes taste sweet?

Someone told you correctly! When potatoes are stored too long, in a too-cold environment (below 41°F) the starches within convert to sugar . This not only makes for an overly-sweet potato but also alters the cooking chemistry – resulting in uneven cooking performance and discoloration.

Creamy Mashed Potatoes with Sour Cream Recipe (2024)

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Fluffy Mashed potatoes with sour cream just screams “comfort food” and brings back memories of warm family gatherings. And it seems like everybody has their own version. There are so many different varieties! It can get overwhelming! But no worries, this easy mashed potatoes recipe with sour cream will become your best recipe. Perfect with smothered oxtails ,crispy lemon parmesan and herb tuna patties Juicy Dry rub roast chicken garlic butter Brazilian steak, southern fried fish or instant pot grape jelly meatballs.

Creamy Mashed Potatoes with Sour Cream Recipe (1)

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SOUR CREAM MASHED POTATOES

I grew up eating mashed potatoes A LOT. It’s one of my favorite American classic foods. Perfect anytime, whether it be after work, weekends, family gatherings or the holidays. Mashed potatoes with sour cream are so good y’all. The tangy flavor of the sour cream cuts down the richness.I love the versatility of mashed potatoes. Simply make with butter or dress them up with herbs, garlic or cheese. Homemade fluffy mash is truly the best!

WHY THIS FLUFFY MASH POTATOES RECIPE WORKS

It only uses 5 ingredients. The recipe is super simple. The addition of sour cream makes this mash slightly tangy and so very good. It’s also freezer friendly. Using hot milk, softened butter and sour cream makes the most creamy mash ever.

My family can’t get enough of it. If you love sour cream, you will love this mashed potatoes recipe! If you hate the thought of peeling potatoes use THIS.

WHAT KIND OF POTATOES TO USE?

Potatoes come in all shapes and sizes, but they generally fall into three categories:

HOW LONG TO BOIL POTATOES?

As a general rule of thumb, I suggest 20-25 minutes, or until the potatoes are soft enough to pierce easily with a fork.
It is also important that the water you use to boil your potatoes in is cold – this ensures even cooking of your potato.

Using warm water may lead to the center of your potatoes remaining hard even after the outside gets nice and soft! It is also important to add salt to the water you boil your potatoes in.

Since potatoes absorb water as they cook, using salted water seasons the potatoes as they cook, making them nice and flavorful and preventing them from getting bland.

I added about 1.5 tablespoons of salt to the water and added more once the potatoes were mashed. If you want more control of the salt then I suggest adding 1 tablespoon salt to the cold water.

HOW TO FREEZE SOUR CREAM MASHED POTATOES?

You can absolutely freeze any extras you make for later.

Freezer bags –Put 2 cups of sour cream mashed potatoes into each freezer bag, flatten it with your hands then squeeze out any extra air, zip up the bag, and then store in your freezer.

FYI, The flattening step is important to ensure even freezing.

Reheat – You can use your stovetop, microwave, oven, or even slow cooker.

Stovetop – Place the potatoes over low heat in a covered pan, stirring occasionally, until the potatoes are fully thawed. To keep them creamy, add milk if needed.

Microwave – Put your potatoes on a microwave-safe dish and cover, then heat on 50% power until the potatoes are fully thawed. If you are using your oven, place the potatoes in an oven-safe dish, and heat at 350º F for 20-30 minutes until heated through. Again, stir occasionally to ensure even heating.

Slow cooker, heat the potatoes on low until heated through.

HOW TO MAKE HOMEMADE MASHED POTATOES

Simply skin or peel your russet potatoes and cut them into quarters. Make sure the potatoes are around the same size so they can cook evenly. Then place your potatoes into a pot of cold, salted water.Bring to a boil using medium high heat.(pic 1)
Boil the potatoes for 20-25 minutes, or until they are tender enough to pierce with a fork.Drain the water.Add the hot milk, butter, & sour cream (pic 2).
Using a masher, ricer, or electric hand mixer, mash the potatoes just until they’re creamy, fluffy and smooth. Remember not to overwork the starch! Add salt and pepper for taste. (pic 3-4)Add any of the suggested additions above like herbs or cheese or put your own twist on it!
Serve withpats of butter. Perfect with meatloaf, fried fish, salisbury steak,fried chicken,smothered chicken orsalmon cakes.

TIPS FOR CREAMY MASHED POTATOES

Salt – You must salt your water. Salting the water is crucial step in flavorful potatoes. I usually use about 1.5 tablespoons of salt.

Sour cream –Most mashed potato recipes call for milk and butter, but sour cream makes the final product even more flavorful, creamy and tang!

Butter IS your friend when it comes to potatoes. You know butter makes everything better, especially in mashed potatoes. For rich flavor don’t skimp on butter.

Hot milk rather than room temperature milk should be used in this mashed potato recipe. Adding cold milk straight from the refrigerator cools down the potatoes and may reduce the creaminess of your final product! The colder liquid also doesn’t get absorbed into the potatoes as fully as warm milk does.

Mash – when mashing thepotatoes, you can use any kind of masher you may have handy, whether it be a hand masher, a ricer, or an electric hand mixer, but be careful not to over-mix or overwork your potatoes or your spuds will become gummy. But fear not. You can make gummy potatoes work. I found a genius gummy potato idea that I MUST TRY!

Add-ins:Fresh herbs and other flavors are a great and easy way to add more flavor to your mash! Garlic (a classic!), chives, basil, rosemary, thyme, and parsley are some other greatadditions. You could explore bacon, shallots, or cheese! Parmesan is my fav! So delish!

Sour Cream Mashed Potatoes

April Boller Wright

Fluffy Mashed potatoes with sour cream just screams “comfort food” and brings back memories of warm family gatherings. And it seems like everybody has their own version. There are so many different varieties! It can get overwhelming! But no worries, this easy recipe will become your best fluffy and creamy mash recipe. Perfect to make any day!

5 from 30 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Dinner

Cuisine American

Servings 5 people

Ingredients

1 /2 cup milk Do not add all the milk at once. Add slowly then stir then add more as needed. Adding too much will make runny potatoes.
3 lbs yukon potatoes or russet potatoes (peeled and quartered)
8 tbsp butter softened
1/2 cup sour cream plus additional 3 tbsp
salt and pepper for taste

Instructions

Add the peeled and quartered potatoes to a large pot. Fill the pot up with just enough cold water to cover the potatoes. Set the stove to medium high heat. Cook until the potatoes are soft enough to pierce easily with a fork. Drain.
Place the potatoes back into the pot and cover the potatoes for about 5 mins. Heat up the milk until it’s hot.
Pour half of the hot milk (see notes), softened butter and sour cream into the pot and mash until you get your desired consistency. If the mash is too thick, add a bit more milk until you get your desired consistency. Season with salt and pepper. Serve with pats of butter.
Sharing is caring, so please share this recipe, so other people can enjoy it!

Notes

TIPS TO MAKE SOUR CREAM MASHED POTATOES

My secret ingredient is sour cream. Most mashed potato recipes call for milk and butter, but sour cream makes them so creamy with just enough tang. It also helps to cut down on the rich flavor.
Salt – Salt the water. Salting the water is crucial step in flavorful potatoes. I usually use about 1.5 tablespoons of salt.
Hot milk rather than room temperature milk should be used in this recipe.
Gradually add enough milk. You may need need the entire amount. Add just enough milk to make it smooth and creamy.
Adding cold milk straight from the refrigerator cools down your potatoes and may reduce the creaminess of your final product!The colder liquid also doesn’t get absorbed into the potatoes as fully as warm milk does.
When mashing your potatoes, you can use any kind of masher you may have handy, whether it be a hand masher, a ricer, or an electric hand mixer, but be careful not to over-mix or overwork your potatoes or your creamy mashed potatoes will become gummy!
For a personal twist and more flavor,fresh herbs and other flavors are some great add-ins.
Some herbs that go great with sour cream mashed potatoes are garlic (a classic!), chives, basil, rosemary, thyme, and parsley. Other additions you could explore are bacon, shallots, or Parmesan.
FREEZER AND REHEAT TIPS

Freezer bags –Put 2 cups of sour cream mashed potatoes into each freezer bag, flatten it with your hands then squeeze out any extra air, zip up the bag, and then store in your freezer.

FYI, The flattening step is important to ensure even freezing.

Reheat – You can use your stovetop, microwave, oven, or even slow cooker to reheat the mashed potatoes.

Stovetop – Place the mashed potatoes over low heat in a covered pan, stirring occasionally, until the potatoes are fully thawed. To keep them creamy, add milk if needed.

Microwave – Put your potatoes on a microwave-safe dish and cover. Heat on 50% power until the potatoes are fully thawed.

Oven, place the potatoes in an oven-safe dish, heat at 350º F for 20-30 minutes until heated through. Stir occasionally to ensure even heating.

Slow cooker, heat the potatoes on low for until heated through.

Keyword creamy mashed potatoes, mashed potatoes, sour cream mashed potatoes

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