Butter and sour cream mashed potatoes make a comforting, satisfying side for any hearty main course. Thick, creamy, and rich with tangy sour cream and butter, these mashed potatoes are a classic crowd-pleaser.
I recently served these with a zesty Manwich meatloaf, and the combination was perfect. Inspired by a sour-cream-forward mashed potato recipe, I increased the sour cream for extra creaminess and tang. The result was warm, silky potatoes that paired beautifully with the rich meat.
I often leave the skins on for a rustic texture and added nutrients, but peel them if you prefer a smoother mash.
How to Make Butter and Sour Cream Mashed Potatoes
Butter and Sour Cream Mashed Potatoes
Donella Crigger
Pin Recipe
Side Dish
Ingredients
- 3 pounds boiling potatoes washed, not peeled (optional)
- 1 to 1 1/2 cups milk whole milk recommended
- 6 tablespoons unsalted butter
- 3/4 cup sour cream
- 1-2 tbsp. dried chives or 1/4 cup fresh chopped chives
- Kosher salt and black pepper to taste
Instructions
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Cube the potatoes and place them in a large pot. Cover with water, bring to a boil, and cook about 15 minutes or until tender when pierced with a fork.
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While the potatoes cook, warm the milk and butter together in a small saucepan over low heat. Keep the mixture warm but do not boil.
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Drain the potatoes well and transfer them to a large mixing bowl.
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Using a hand mixer (or potato masher for a chunkier texture), beat the potatoes while gradually adding the warm milk and butter mixture until creamy.
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Fold in the sour cream until evenly combined and smooth.
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Season with kosher salt and freshly ground black pepper to taste.
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Garnish with dried or fresh chives and serve hot.
Let us know how it turned out!
Don’t they look creamy and dreamy?
If you enjoyed these Butter and Sour Cream Mashed Potatoes, try them with other comforting mains such as meatloaf, stews, or roasted meats for a classic, satisfying meal.
Zesty Manwich Meatloaf
Creamy Crock Pot Mac and Cheese
Venison Stew
Rosemary and Thyme Roasted Red Potatoes