Why This Recipe is So Good
If you’re looking for different variations, you can check out other options like Boursin Mashed Potatoes for cheesy and herby goodness, Crockpot Mashed Potatoes which are a lifesaver when you need to free up oven space, or Parsnip Puree for a low-carb alternative. For those who love a bit of greens in their mash, Colcannon is a personal favorite!
Key Ingredients and Substitutes
Yukon Gold Potatoes: These are the creamiest and the best for mashing. If you can’t find them, Russet potatoes will work too. Unsalted Butter: You get to control the salt, which is always a good thing. If you only have salted butter, just add less salt. Sour Cream: This adds creaminess and a special tangy kick. This is a sour cream mashed potato recipe, but if you need a substitute then plain Greek yogurt or creme fraiche work. Milk: I use Whole milk or 2% milk. If you’re in a pinch, you could use skim milk, but you’ll lose a bit of the creamy texture. Chives: These add color and a mild, onion-like flavor. No chives? Finely chopped green onions work too.
Bonus Add-ins
If you’re looking to give your mashed potatoes an extra kick, here are some more suggestions:
Garlic: A clove or two of minced garlic will give a subtle, aromatic undertone. Herbs: Fresh herbs like rosemary, thyme, or even a sprinkle of parsley can add a burst of flavor. Spices: A dash of paprika or a hint of nutmeg can add a new layer of taste to your dish.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Creamy Sour Cream Mashed Potatoes
Recipe Tips
Well-Drained Potatoes: One of the secrets to getting super creamy mashed potatoes is to make sure you drain your potatoes really well. Any leftover water can make your mash soggy. So give those boiled potatoes a good shake in the strainer or colander to remove excess water. Milk Alternatives: If you’re out of milk or prefer a dairy-free option, you can replace the milk with vegetable stock. It’ll still make your mashed potatoes super flavorful. Flavor Boosters: Want to jazz up your mashed potatoes? Feel free to mix in some shredded cheese or crumbled bacon. It’ll add a little something extra that’ll make your mashed potatoes the star of any meal. Temperature Matters: Always add your butter, sour cream, and milk to the potatoes while they’re hot. This helps everything melt together smoothly, making your mashed potatoes extra creamy. Slow and Steady: While mashing or whipping, take it easy. Overmixing can turn your potatoes into a gummy mess. So keep an eye on the texture as you go. Taste Test: Before you serve, taste the sour cream mashed potatoes to see if you need to add more salt or pepper. Last-Minute Chives: Add the chives right before serving to keep their fresh, green look.
Storing, Making Ahead, and Reheating Tips
Make Ahead and Freeze
Busy parents and home cooks, listen up! You can make these Sour Cream Mashed Potatoes ahead of time and freeze them. Use a freezer-friendly, airtight container and place a sheet of plastic wrap right against the potatoes. This keeps the air out and the yumminess in! Breaking them into smaller portions in separate containers can make thawing a breeze. You can freeze them like this for up to two months.
How to Thaw
Okay, so the day has come to enjoy your frozen mashed potatoes. The trick is to move them from the freezer to the fridge the day before you plan to eat them. This slow thaw keeps the texture and flavor on point.
Reheating Options
Oven Method
For reheating in the oven, transfer your thawed mashed potatoes into a casserole dish. Warm your oven up to 350°F (180°C) and slide the dish in. In about 20 minutes, they should be nice and hot. Just give them a quick stir halfway through to make sure they heat evenly.
Stovetop Method
If you’re more of a stovetop person, that works too. Pour your thawed mashed potatoes into a big pot. Turn the heat to medium-low and stir every so often. They should heat up nicely. If they’re looking a little dry, don’t hesitate to add some extra milk or butter.
Microwave Method
Short on time? The microwave’s got you covered. Take your mashed potatoes and put them in a microwave-safe bowl. Cover the bowl and set your microwave to half-power. In about 4 to 5 minutes, they should be hot. Remember to pause and stir at the 2-minute mark to get that even heat. With these make-ahead, storing, and reheating tips, your Sour Cream Mashed Potatoes will be a hit any time you decide to serve them – holidays, special events, or just a regular dinner. Creamy, tangy, and so easy to whip up, these Sour Cream Mashed Potatoes are a must-have on any dinner table, especially during the holidays. Make the best mashed potatoes ever with this simple recipe, and you’ll be the star of any meal. Be sure to pin this recipe – you won’t want to forget it! © Little Sunny Kitchen
