Sour Cream Mashed Potatoes

Updated February 23, 2016


The Family Kitchen

Published by Clarkson Potter

This image courtesy of Joseph DeLeo

When you and the kids are in the mood for a super comfort food, it doesn’t get any better than these smooth, creamy potatoes. Let’s face it: Sometimes mashed potatoes need to be mixed with nothing fancier than butter and sour cream. When I was a kid I used to put tons of butter and mounds of sour cream on baked potatoes, and I have never lost the pleasure of that taste memory. The olive oil rounds out the flavor and we like to top these with snipped chives, chopped parsley, crumbled crispy bacon, or sautéed onions or shallots—or all of the above!

Call the kids:

• Rinse the potatoes under running water

• Measure the sour cream, butter, and oil

• Add the sour cream, butter, and oil to the potatoes

• Sprinkle the topping on the potatoes




Total Timeunder 1 hour

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Courseside dish

Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian

Five Ingredients or LessYes


Taste and Texturebuttery, creamy, tangy

Type of Dishvegetable


  • 2½ pounds Russet potatoes, peeled and cut into medium dice
  • Salt
  • 2/3 cup sour cream
  • 4 tablespoons (½ stick) unsalted butter, softened
  • 2 teaspoons extra-virgin olive oil
  • Freshly ground pepper


Put the potatoes in a large saucepan and add enough cold water to cover by an inch or two. Add about a teaspoon of salt and bring to a boil over high heat. Reduce the heat to medium high and simmer for 30 to 35 minutes, or until the potatoes are tender when pierced with a fork or small knife. Drain.

In the bowl of an electric mixer fitted with the whisk attachment, beat the potatoes on low to medium speed. While they are mixing, add the sour cream, butter, and oil. Stop the machine to scrape down the sides of the bowl several times. Season with salt and pepper. Sprinkle with desired toppings. Serve immediately while still hot.

Topping Ideas:

Snipped fresh chives

Chopped fresh flat-leaf parsley leaves

Crumbled crispy bacon

Sautéed onions or shallots



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