These easy mashed potatoes utilize ingredients like sour cream, cream cheese, and heavy cream to really boost the creamy factor. They’re incredibly easy and so, so delicious!
Table of Contents
- This recipe is…
- What makes creamy mashed potatoes?
- Why add sour cream to mashed potatoes?
- Ingredients to Make Sour Cream Mashed Potatoes
- How to make Creamy Mashed Potatoes with Sour Cream
- What to Serve with Creamy Sour Cream Mashed Potatoes
- How to Store and Reheat
- Frequently Asked Questions
- More Favorite Side Dish Recipes
- Creamy Mashed Potatoes Recipe with Sour Cream Recipe
This recipe is…
There’s no denying that I’m a potato girl. Mashed potatoes, roasted wedge potatoes, potato salad — you name it, I love it, and these potatoes are honestly the tastiest I’ve ever had. They’re super creamy (thanks to additions like sour cream, cream cheese, and heavy cream) and really, really flavorful.
Make these as a part of your holiday spread or just as a starchy side on any ole weeknight. They’ll be gobbled up quickly, and I can almost guarantee that they’ll be requested for many holidays (or regular weeknights) to come!
What makes creamy mashed potatoes?
While regular mashed potatoes can absolutely be delicious and on the creamier side, this recipe is going to win the award for ultra-creaminess every single time. Here are some things you can do to get the creamiest taters possible:
- Use Yukon gold potatoes – though russet potatoes are an option for this recipe, the use of Yukon gold potatoes definitely yields a creamier finished product.
- Peel your potatoes – I have to admit, I’m not typically a potato peeler. When I’m looking to serve super creamy mashed potatoes, though, I definitely do. Peeling your potatoes will always result in a creamier end product.
- Use hand or stand mixer – though you can absolutely use a hand-held potato masher, whipping your potatoes with either a hand or stand mixer is the best way to get them to a fluffy, creamy texture.
- Use slightly softened cream cheese + butter – pull your cream cheese and butter out when you start to peel your potatoes. This will allow it to soften just a tad which will make it much easier to combine and meld with the potatoes.
Why add sour cream to mashed potatoes?
I think the real question is, “why NOT add sour cream to mashed potatoes?” LOL. Honestly, I’ll add sour cream to anything that it could remotely go on (or in). As far as mashed potatoes go, though, the sour cream really helps to up the rich and creamy factor. Plus, sour cream has a really nice subtle tanginess to it that adds some delicious flavor to the finished product.
Ingredients to Make Sour Cream Mashed Potatoes
Aside from the potatoes, seasoning, and chives, all of the ingredients on this list have one purpose: make the finished product uber creamy! Here’s what you’ll need:
- Potatoes – to start, you’ll need about 3 pounds of either Yukon gold or russet potatoes, peeled and cut into 2-inch cubes. Note that both types of potatoes will work great, but Yukon gold potatoes will result in slightly creamier potatoes.
- Sour Cream – 1 cup of sour cream makes these potatoes super creamy!
- Cream Cheese – along with the sour cream, 8 ounces (1 block) of cream cheese adds to the overall creaminess of these taters.
- Butter – 6 tablespoons of butter adds delicious flavor and (again) creaminess to the finished product.
- Heavy Cream – a ½ cup of heavy cream goes into the mashed potatoes also.
- Salt and Pepper – to season the mashed potatoes, you’ll need 1 ½ teaspoons of salt (plus more to taste) and a ¼ teaspoon of ground black pepper (plus more to taste).
- Chives – fresh chives garnish the potatoes for some added color and flavor.
Though these potatoes are literally perfect (seriously, I’m drooling just thinking about them) as written, if you need to make some ingredient swaps, that’s fine too!
- Make them dairy-free: to make these creamy potatoes dairy-free, simply replace the butter with ghee, the cream cheese with dairy-free cream cheese (Kite Hill is a great dairy-free brand!), and both the sour cream and heavy cream with full-fat coconut milk. All of these substitutions are 1-for-1!
- Add mix-ins: feel free to really get creative with these potatoes! Stir in chopped, cooked bacon, shredded cheese, or minced garlic if you’d like!
How to make Creamy Mashed Potatoes with Sour Cream
Here’s how you’ll make the creamiest, most delicious mashed potatoes:
- Prep the potatoes – to start, you’ll need to peel the potatoes and cut them into 2-inch pieces.
- Boil potatoes – put the cut potatoes into a pot, cover in water, and let them boil for about 15 minutes, until fork-tender.
- Add the sour cream, cream cheese, butter, heavy cream, salt, and pepper, and whip – drain the potatoes and place them in a bowl. Then, add the sour cream, cream cheese, butter, heavy cream, salt, and pepper, and using either your hand or stand mixer, whip until smooth.
What to Serve with Creamy Sour Cream Mashed Potatoes
Oh goodness, the serving possibilities are truly endless! This is definitely a more indulgent mashed potato recipe, so serving it alongside a simple protein main (like grilled steak or pan-seared steak) + veggie side (like sauteed green beans) for an everyday meal is a good plan. It’s also super delicious as a holiday (think: Thanksgiving or Christmas) side!
How to Store and Reheat
Store your potatoes in an airtight container in the refrigerator for up to 5 days. To reheat, simply microwave or pop into the oven until warmed through.
Frequently Asked Questions
While this recipe lists either Yukon gold or russet potatoes in the ingredient list, the Yukon gold potatoes are definitely going to yield a creamier end product. They’ll both work great, but if you’re looking to up the creamy factor, Yukon gold is the way to go!
When it comes to sour cream in general, my preference is always full-fat. Regardless of whether it’s topping something or going into a recipe, it just tastes so much more luscious and delicious than low-fat varieties.
You totally can, but know that using full-fat sour cream is going to create a slightly creamier end product. For the most part, though, plain Greek yogurt is a 1-for-1 swap with sour cream!
Absolutely! The potatoes you see in the photographs were actually made two days in advance, and they still tasted absolutely delicious. I’d say making them 2-3 days in advance is a great plan — especially if you’ve got a lot of cooking to do on the day of!
Creamy Mashed Potatoes Recipe with Sour Cream
- 3 pounds Yukon gold or russet potatoes peeled and cut into 2-inch cubes
- 1 cup sour cream
- 8 ounces 1 block cream cheese
- 6 tablespoons butter
- 1/2 heavy cream
- 1 1/2 teaspoons salt more to taste
- 1/4 teaspoon ground black pepper more to taste
- fresh chives for garnish
- Peel the potatoes and cut them into 2-inch pieces.
- Put the cut potatoes into a pot, cover in water, and boil for 15 minutes, until fork-tender.
- Drain potatoes, place them in a bowl, and to the bowl, add the sour cream, cream cheese, butter, heavy cream, salt, and pepper. Using either your hand or stand mixer, whip until smooth.
- Garnish with fresh chives and serve!