Sour Cream Mashed Potatoes (Side Dish)

Sour Cream Mashed Potatoes (Side Dish)

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Total Time: 50 minutes
Servings: 4


  • pounds  Yukon gold potatoes, peeled and cubed
  • Kosher salt
  • 1 1/2  cups  whole milk  (you can use half and half if you’re feeling extra decadent)
  • tablespoons  unsalted butter (I love using Kerrygold for extra richness)
  • 1/2 cup  sour cream
  • 1/2 teaspoon  freshly ground black pepper


  • Place the potatoes in a large pot. Cover the potatoes with cold water and add a generous pinch of salt. Bring to a boil, then lower the heat and simmer, uncovered, for about 10 to 12 minutes, until the potatoes fall apart easily when pierced with a fork.
  • Meanwhile, measure the milk and butter into a microwave safe pitcher. Warm the milk and butter so the butter melts, but make sure it doesn't boil. Set aside until the potatoes are done.
  • As soon as the potatoes are tender, drain them in a colander.
  • Using a masher, mash the potatoes really well (or use a food mill or ricer for extra smooth potatoes). As soon as the potatoes are mashed, slowly whisk in enough of the hot milk/butter mixture to make the potatoes very creamy. Add 2 teaspoons of salt and the sour cream and pepper and whisk to combine.
  • Taste for seasoning and serve hot.


From Barefoot Contessa/Ina Garten
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

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