This Sour Cream Mashed Potatoes recipe has been a holiday staple in my kitchen for years and it never fails to steal the show. I first created this version on a busy Thanksgiving when I wanted something that felt indulgent but was simple enough to make while juggling oven timers. The result was silky, rich potatoes with a subtle tang from the sour cream that cuts through the butter and keeps the dish bright. Every bite has a smooth, creamy texture with tiny tender potato bits that make the mouthfeel comforting and satisfying

I use Yukon Gold potatoes here because they bring a naturally buttery flavor and hold together well when mashed. The technique matters as much as the ingredients. Using warm milk and melted butter keeps the starches from tightening up so the mash remains airy. The moment I learned to return the drained potatoes to the warm pot for a minute to let off steam before mashing was a revelation. That small step makes the difference between gluey mash and the velvet finish I want for company meals

Ingredients

• Yukon Gold potatoes: Use 4 pounds, about 10 medium potatoes, peeled and cut into 1 inch pieces. Yukon Golds are my go to for their natural butteriness and even cooking. Choose firm tubers without deep eyes for a smooth texture
• Whole milk: 1 1/4 cups. Whole milk gives creaminess and helps keep the potatoes light when warmed with butter. You can use half and half for an extra rich finish
• Unsalted butter: 8 tablespoons, plus more to serve. Unsalted lets you control seasoning. Use high quality butter for the best flavor
• Sour cream: 1/2 cup. Adds a gentle tang that balances the richness. Full fat sour cream blends smoothly and gives the classic flavor profile
• Fine sea salt: 1 1/2 teaspoons, plus more to taste. I salt both the cooking water and the mash to layer the seasoning
• Chives: 2 tablespoons finely chopped, optional for garnish. Fresh chives add color and a mild onion note
• Freshly ground black pepper: Optional for finishing

Instructions

Prepare the potatoes Peel potatoes and cut into 1 inch chunks. Keep them submerged in cold water until ready to cook to prevent browning. When you are ready, transfer potatoes to a large pot and add cold water until potatoes are covered by about 1 inch of water. Cold water helps cook evenly from the outside in Cook the potatoes Bring pot to a boil over medium high heat then reduce to a low boil and cook for 10 to 12 minutes for 1 inch pieces. The potatoes are done when a fork slides through without resistance. Avoid overcooking so they do not break down and absorb excess water Warm the milk and butter While potatoes cook, heat the milk and butter together in a small saucepan until butter melts and milk begins to steam. Do not boil. Keeping this warm prevents cooling the mash and helps incorporate fat evenly Drain and steam dry briefly Once fork tender, drain potatoes thoroughly and return them to the pot. Set the pot over very low heat for about 1 minute to evaporate excess steam. This step reduces watery mash and concentrates flavor Mash to texture Coarsely mash immediately with a potato masher or an electric hand mixer to break up lumps. While mashing, drizzle in the warm milk and butter mixture until you reach your desired consistency. More milk makes silkier potatoes while less keeps them firmer. Mash until smooth but avoid over mixing which makes potatoes gluey Finish with sour cream and seasoning Fold in the sour cream and salt, taste and adjust seasoning. Keep covered until ready to serve then transfer to a serving bowl, drizzle with extra melted butter and top with chopped chives and ground black pepper

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place potatoes in a saucepan over low heat with 1 to 2 tablespoons of milk per cup of potatoes and stir gently until heated through. For oven reheating, spread potatoes in a baking dish, add a splash of milk and a few pats of butter, cover with foil and bake at 350 degrees Fahrenheit for 20 to 30 minutes until warmed through. For longer storage freeze portions in freezer safe containers for up to 3 months. Thaw overnight in the fridge before reheating and stir in additional liquid as needed

Ingredient Substitutions

If you need to reduce fat, replace half of the butter with olive oil and use low fat sour cream or plain Greek yogurt. For dairy free, use a plant based butter and a full fat unsweetened oat milk warmed with the butter alternative, and swap sour cream for a dairy free yogurt. Russet potatoes will give a lighter, fluffier texture though they can absorb more liquid so add warm milk gradually. For a tangier finish use a tablespoon of cultured buttermilk in place of some of the milk

Serving Suggestions

Serve these potatoes alongside roasted turkey, baked ham, grilled steaks, or a simple pan roasted salmon. Top with browned butter and extra chives for a festive touch. For a family style presentation, spoon into a warmed serving bowl, create shallow wells and add small pats of butter so guests can melt them in. Pair with roasted Brussels sprouts or glazed carrots for seasonal color and contrasting textures

Cultural Background

Mashed potatoes are a comfort staple in many Western home kitchens and appear in countless regional variations. The inclusion of sour cream is common in Eastern European and American midwest kitchens where dairy is abundant. This version combines the smoothness of classic mashed potatoes with a touch of tang that echoes heritage recipes which often used cultured dairy to extend flavor and richness

Seasonal Adaptations

In winter add roasted garlic for a warming depth, and in spring fold in chopped tender spring onions instead of chives. For fall, stir in a small amount of roasted pumpkin puree and spice with nutmeg for a seasonal twist. During summer pair with fresh herbs like parsley or dill among the chives for a bright note

Meal Prep Tips

For make ahead, prepare through the seasoning stage and cool completely. Refrigerate in an airtight container. Reheat gently on the stove with a splash of warm milk, stirring until smooth. You can also portion into single serve containers for quick weeknight sides. If freezing, leave a little headroom in containers because the potatoes expand slightly when frozen

There is something deeply satisfying about making a simple side that becomes the reason guests comment on the meal. These Sour Cream Mashed Potatoes are my go to when I want reliable comfort, simple technique, and a flavor that invites seconds. Try them once and they will likely become a repeat request at your table

Recipe by Natasha Kravchuk for Velvetyum.com