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A Go-To Mashed Potato Recipe for Any Meal
Sour cream mashed potatoes are one of those dishes that reward a little attention to technique. Things like choosing the right potato, seasoning the water, and warming the dairy all make a noticeable difference.
We’ve included directions for both the stovetop and the Instant Pot because each method has its advantages. The stovetop is easy and straightforward, and the Instant Pot frees up space when you’re juggling a larger meal. Our goal is to give you a reliably creamy, flavorful mashed potato recipe you can use for holidays, Sunday dinners, and everything in between.
Ingredient Notes and Substitutions
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
POTATOES: Yukon Golds are our go-to for mashed potatoes because their medium starch content creates a naturally creamy texture without becoming gluey. They also bring a subtle buttery sweetness that works especially well with sour cream.
BUTTER: Unsalted butter gives you the most control over seasoning. Since potatoes soak up salt quickly, it’s easier to adjust the final seasoning when you start with unsalted.
SOUR CREAM: Regular sour cream adds richness and tangy flavor. Reduced-fat sour cream works too, but the texture isn’t quite as smooth.
CREAM: Heavy cream, light cream, or half-and-half all work well here. Heavy cream gives the best texture, but half-and-half delivers plenty of richness and is what we often use.
How to Make Sour Cream Mashed Potatoes
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
Making great sour cream mashed potatoes comes down to two very simple steps: cooking the potatoes until they’re fully tender and combining them with warmed dairy so the mixture comes together smoothly. Whether you choose the stovetop method or the Instant Pot, you’ll want to start with evenly cut potatoes and make sure they’re well-drained before mashing.
Once the potatoes are dry and still warm, mash or rice them directly into a warm mixture of melted butter, sour cream, and cream. From there, you can adjust the texture with a splash more cream, taste for seasoning, and serve them right away or hold them warm until the rest of the meal is ready (make-ahead tips follow).
Tested Tips
- CHOOSE THE RIGHT POTATOES: Yukon Golds are the most reliable choice because they mash smoothly and have a naturally buttery flavor that pairs perfectly with sour cream.
- DON’T OVERCOOK: Cook the potatoes just until they’re tender. If they start to break apart in the water, they’ll absorb too much moisture and the finished mash can turn pasty.
- DRY THEM WELL: After draining, return the potatoes to a warm pot for a minute to evaporate excess moisture. Drier potatoes absorb dairy more evenly and stay fluffy.
- USE THE RIGHT MASHING TOOL: A potato ricer gives the lightest, smoothest texture. A masher works too, just be gentle to avoid overworking the potatoes.
- WARM YOUR DAIRY: Melted butter and warmed cream or sour cream blend more easily into the potatoes. This creates a lighter, smoother consistency.
- SEASON GRADUALLY: Because the potatoes cook in salted water, add extra salt slowly and taste as you go.
Make Ahead Instructions
Preparing mashed potatoes ahead is a huge help during busy holiday meals or Sunday dinners, and this recipe holds up well with a little planning.
SAME DAY: You can make the potatoes 1 to 2 hours before serving and keep them warm. Transfer them to a buttered or sprayed casserole dish, cover tightly to prevent drying, and hold them in a 200°F oven or warming drawer until the rest of the meal is ready.
DAY BEFORE: For a full make-ahead option, prepare the mashed potatoes the day before and loosen the texture slightly with some extra cream. They’ll firm up overnight and reheat beautifully. Let the casserole sit at room temperature for 30 to 40 minutes, then reheat in the microwave at about 80% power, stirring every few minutes until warmed through. Time will depend on the wattage of your microwave.
Flavor Variations (Optional)
Our mashed potato recipe is deliberately simple, which makes it easy to add a new flavor or two when the occasion calls for it. Here are a few reliable variations.
GARLIC MASHED POTATOES: Simmer a few whole garlic cloves with the potatoes, then mash everything together for a mellow, sweet garlic flavor. Roasted garlic works too if you prefer something richer.
CREAM CHEESE MASHED POTATOES: For a richer take on mashed potatoes, swap the sour cream in the base recipe for cream cheese. Start with 4 ounces, adding more if you like. Add a tablespoon or two of finely chopped fresh chives for a mild onion flavor.
GOAT CHEESE MASHED POTATOES: Replace the sour cream with soft goat cheese and stir in a bit of sautéed shallot. The result is tangy, savory, and great with simple roasted meats.
LOBSTER MASHED POTATOES: Fold in chopped, lightly sautéed lobster meat for a special-occasion version that pairs well with pan-seared filet mignon or baked stuffed shrimp. A touch of melted butter ties the flavors together.
WASABI MASHED POTATOES: Stir in a small spoonful of wasabi paste for gentle heat and a clean, sharp finish. This variation is especially good with salmon or anything glazed with soy or sesame.
More Mashed Potato Recipes
If you’re in the mood to explore a few other potato side dishes, try our Rustic Mashed Potatoes, a chunky Yukon Gold mash with butter, cream, shallots, and fresh herbs; or Colcannon, our take on the Irish classic made with sautéed onions and tender chopped kale folded into creamy potatoes.
Sour Cream Mashed Potatoes
Ingredients
- 2-1/2 lbs Yukon Gold potatoes
- 6 tablespoons butter
- 1/4 cup sour cream
- 1/3 cup cream or half-and-half, plus more if needed
- Salt and freshly ground black pepper
Instructions
- Peel the potatoes and cut them into evenly sized 1-1/2 inch cubes.
Stovetop Instructions
- Place the potatoes in a large pot, add 1-1/2 teaspoons salt, and cover with cold water by about 1 inch.
- Bring to a boil, then reduce heat and cook for 15 to 20 minutes, or until the potatoes are tender when pierced with a knife.
- Drain well. Return the potatoes to the warm pot for 1 minute to evaporate excess moisture, then transfer them back to the colander.
- Add the butter, sour cream, and cream to the potato pot and warm over low heat until the butter melts.
Instant Pot Instructions
- Add 2 cups of water and 1-1/2 teaspoons of salt to the Instant Pot. Add the potatoes in an even layer.
- Lock the lid and cook on High Pressure for 10 minutes. When the timer ends, release the pressure manually and leave the Instant Pot on the Keep Warm setting.
- Drain the potatoes and return them to the Instant Pot for 1 to 2 minutes to evaporate any remaining moisture, then transfer them back to the colander.
- Add the butter, sour cream, and cream to the Instant Pot and warm until the butter melts. If needed, press Sauté to help the mixture heat through.
Finishing the Potatoes (both methods)
- Rice or mash the potatoes directly into the warm butter–sour cream mixture (see notes for mixing options).
- If the potatoes seem thick, add warm cream 2 tablespoons at a time until you reach a smooth, creamy consistency.
- Season to taste with salt and pepper, then transfer to a serving dish.
Notes
Mashing Options
TO MASH POTATOES BY HAND: Transfer potatoes to a mixing bowl and mash gently with a potato masher until smooth. TO USE A POTATO RICER: Press cooked potatoes through a ricer into the warm dairy mixture. Fold gently with a spatula until combined. TO WHIP POTATOES WITH AN ELECTRIC MIXER: Mash lightly with a masher to remove lumps, then mix on medium-low just until creamy. Do not overmix or the potatoes may become gluey.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I cooked my first Thanksgiving dinner this year and used your recipe for mashed potatoes. They came out better than my mom’s ever do, at least I thought so. Thanks!
Can I use a substitute for the sour cream?
Hi Mark,
You can simply omit the sour cream if you want. Just adjust the half-and-half or cream until you have a consistency you like. If you’d like to substitute, you could use plain yogurt (not Greek though), or add 2 tablespoons of cream cheese.
Hello Arlene,
Generally, we only publish nutrition information on recipes that we deem to be a healthier version of a classic preparation. This recipe does not fall into that category, however, I’ve calculated the nutrition info at your request. One serving of 8 contains 199 calories, 10g of fat (6.3 saturated), 26mg cholesterol, 25g carbohydrate, 3g fiber, 3g protein.
Regarding the stuffing – I need to know which one.
These look really good! We still have potatoes left over from thanksgiving so I think i’ll try this out soon!
My brother in law uses sour cream in his mashed potatoes too. These look great. .
I have never tried a mashed potato recipe with sour cream even though Ive seen several. Im definately going to try it this holiday.