Sour Cream Mashed Potatoes

When it comes to Thanksgiving, everyone wants to bring the best-tasting dish. If you’re on mashed potato duty, these sour cream mashed potatoes will be your claim to fame. Mashed potatoes with sour cream (and cream cheese!) are tangier than traditional mashed potatoes, and the sour cream will cut some of the richness so the potatoes don’t taste so heavy.

Thanksgiving dinner is filled with ultra-rich foods, so a slightly tangy side dish will really stand out while adding more flavor to your plate. It works in the same way as acidic and tangy cranberry sauce, making it another must for Thanksgiving meals!

Ingredients for Sour Cream Mashed Potatoes

• Potatoes: While we recommend peeling the potatoes, you certainly don’t have to. Potato skins hold a ton of flavor and, when left on the potato, will give a little more texture to these mashed potatoes with sour cream.
• Butter: Buy one of the best butter brands from the store. High-quality ingredients make for better-tasting meals. That’s especially important if these sour cream mashed potatoes are for Thanksgiving!
• Cream cheese: Take a moment to cube the cream cheese so it disperses more easily into the mashed potatoes.
• Sour cream: Aside from the potatoes, sour cream is the star of the show. Purchase a high-quality sour cream brand from the store so the mashed potatoes live up to their name.
• Spices: Pungent onion salt, robust garlic powder and a touch of pepper add big flavor to the potatoes.

Directions

Step 1: Boil the potatoes

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Place the cubed potatoes in a large saucepan, and cover them with water. Bring the water to a boil. Reduce the heat, then cover the pot with its lid and simmer the potatoes until they’re tender, 10 to 15 minutes. Drain the water from the potatoes.

Editor’s Tip: Do not place the potatoes in already boiling water. The potatoes should go in cold or room-temperature water. Otherwise, the outsides of the potatoes will be overcooked once their centers finally become tender.

Step 2: Add the butter and mash the potatoes

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Add 3 tablespoons butter.

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Mash the potatoes with the butter.

Editor’s Tip: Use a potato masher to mash the potatoes if you like a few lumps. Otherwise, use a ricer to mash the potatoes to create fluffy mashed potatoes.

Step 3: Mix in the other ingredients

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Stir in the cubed cream cheese, sour cream, onion salt, garlic powder and pepper until smooth.

Step 4: Place in a baking dish

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Spoon the mashed potatoes into a greased 13×9-inch baking dish.

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Melt the remaining butter, and drizzle it over the top.

Step 5: Bake and serve

From here, you can either freeze the potatoes to save for later (see below for instructions), or bake and eat them right away. To bake them, place the mashed potatoes in a 350°F oven, uncovered, until they’re heated through, 30 to 35 minutes.

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Recipe Variations

• Use roasted garlic: Roasting garlic caramelizes garlic’s natural sugars. It deepens the flavor with a mild sweetness and mellows out some of the garlic’s pungent bite. Add roasted garlic bulbs to these mashed potatoes (and omit the garlic powder) to create a whole new flavor profile.
• Brighten with herbs: Fresh parsley, chives, sage and thyme create refreshing, herbaceous notes, but just use one or two of the herbs or the flavor will be overkill, and use the sage sparingly. Chop them up finely and sprinkle them in once the mashed potatoes are finished.
• Add your favorite mix-ins: Stir in your favorite shredded cheese like cheddar or Gruyere. Crumbled-up crispy bacon is rich and succulent in these potatoes. If you like a spicy kick, add some fresh jalapenos.
• Substitute for the sour cream: Forget to buy the sour cream? No problem! Feel free to use Greek yogurt or creme fraiche as a substitute for sour cream if that’s what you have on hand.

How to Store Sour Cream Mashed Potatoes

Once your sour cream mashed potatoes have cooled completely to room temperature, transfer them to an airtight container. They can be kept in the fridge for up to four days.

Can you freeze sour cream mashed potatoes?

Yes! To freeze, allow the mashed potatoes to cool completely to room temperature, then cover them with a layer of storage wrap, followed by a layer of aluminum foil. Freeze the mashed potatoes for up to one month.

Can you make these sour cream mashed potatoes ahead of time?

You absolutely can make mashed potatoes with sour cream ahead of time! It’s especially helpful on Thanksgiving when you need a good mix of make-ahead Thanksgiving recipes and ones to make the day of, like the turkey.

Mash the potatoes and combine them with the other ingredients, spoon them into the 13×9-inch baking dish, let them cool to room temperature, then cover the pan with storage wrap and stick them in the fridge for up to two days. Reheat them, uncovered, in a 350° oven until heated through, 30 to 35 minutes.

Sour Cream Mashed Potato Tips

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What are the best potatoes for mashed potatoes?

The best potatoes for mashed potatoes are starchy ones like russet potatoes. Their low-moisture, high-starch content allows them to break down easily, becoming fluffy when mashed. Yukon Gold potatoes work well, too, especially if you prefer skin-on potatoes since their skin is so thin. Just don’t use waxy types of potatoes or your mashed potatoes will turn out gummy.

What do you serve with sour cream mashed potatoes?

These mashed potatoes with sour cream are the perfect side for any and all traditional Thanksgiving recipes. Besides that, serve these potatoes with a perfectly cooked cast-iron steak, creamed spinach and a classic martini for a steakhouse-style dinner at home. Or, serve these potatoes alongside all-day roasts like the ultimate pot roast, tender short ribs or a gorgeous sugar-glazed ham for the holidays. Don’t forget a drizzle of gravy!

I love to use any leftover mashed potatoes as the cheesy top layer of a shepherd’s pie, covering a mixture of ground beef, corn, peas and onions in a cream sauce.