Mashed Potatoes with Sour Cream Recipe

Rating 5.0
| 0
Fluffy mashed potatoes with sour cream make a perfect side dish for chicken, beef or seafood entrees. Tangy sour cream brings them to the next level.
Side Dish
New American
8
ingredients
4
steps
40
minutes
Chef Susie is a cookbook author, chocolatier, pastry chef and culinary educator with more than a decade of experience teaching and running an artisan chocolate business, which has been featured on the Food Network. Prior to beginning her culinary career, Chef Susie worked as a TV executive at three of the Big Four networks. She is now the author of three books, the latest based on her award-winning culinary travel blog.

Ingredients

Servings:
6
2 qt
salted water
8
Yukon gold potatoes, peeled and chopped into approximately 1" slices, see notes 1
1/2 cup(s)
sour cream
1/4 cup(s)
2% or whole milk
3 tblsp
butter
2 tblsp
finely chopped fresh chives
1 tblsp
kosher or sea salt or to taste, see notes 2
1/4 tsp
ground black pepper

Directions 4 steps | 40 Minutes

Step 1

In a large saucepan or Dutch oven, bring the 2 quarts of salted water to a boil. Add the potatoes and boil for about 15 minutes, or until they are completely tender.

Step 2

Drain the water from the saucepan leaving the potatoes. Add the sour cream, milk, butter, chives, salt and pepper into the saucepan.

Step 3

Mash with a potato masher or process in a potato ricer. (See notes 3.)

Step 4

Season to taste and serve hot. Enjoy!


Notes:

  1. Other varieties of potatoes will work for this recipe but Yukon gold potatoes are preferred.
  2. If using kosher salt, sure to use Morton’s kosher salt. Different kosher salt brands have varied crystal sizes and may affect the salinity of the recipe.
  3. A potato masher or, better yet, a ricer, helps get the spuds smooth without overworking them in a food processor, which can make them gummy. If you are low on equipment, a couple of forks will do also the job!

Nutrition Per Serving
View All
CALORIES
313
FAT
10.1 g
PROTEIN
6.6 g
CARBS
50.8 g

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