Description
Elevate your dinner table with these classic sour cream mashed potatoes. This recipe uses fluffy Russet potatoes blended with tangy full-fat sour cream and rich, softened butter to achieve a sophisticated, velvety texture. By warming the dairy ingredients before mixing, the starches absorb the fats perfectly, resulting in a professional-grade, lump-free side dish that stays warm and flavorful. It is the ultimate comfort food, perfectly balanced with a subtle acidic brightness.
Ingredients
3 lbs Russet Potatoes
1 cup full-fat Sour Cream
1/2 cup Unsalted Butter, softened
1.5 tsp Kosher Salt
1/2 tsp Black Pepper
2 tbsp Fresh Chives, chopped
Instructions
Peel the potatoes thoroughly and chop into uniform two-inch chunks.
Place potatoes in a large pot and cover with cold water by two inches.
Bring water to a boil over high heat, then reduce to a simmer and cook for 15 minutes.
Drain the water completely and return the potatoes to the hot pot for one minute to dry.
Mash the potatoes while hot using a ricer or potato masher until smooth.
Fold in the softened butter and room-temperature sour cream until fully incorporated.
Season with salt and pepper, then garnish with fresh chopped chives.
Notes
Ensure potatoes are mashed while still hot for the best texture. Warming your sour cream and butter to room temperature before mixing helps prevent the potatoes from cooling down too quickly and ensures better starch absorption. If you prefer an even creamier result, Yukon Gold potatoes make an excellent substitute for Russets.
- Prep Time: 10
- Cook Time: 20
- Category: Baking
- Method: Boiling and Mashing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 2g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 9g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg