This mashed potatoes with sour cream recipe produces the best mashed potatoes EVER that are fluffy, creamy, and absolutely delicious served with your favorite main meal! With just 4 ingredients and 30 minutes required to make them, you'll be able to enjoy the perfect side dish in no time
Wash, peel, and chop the potatoes into quarters or sixths if they are large.
Cooking instructions
Set a large pot over high heat half full with water and add the chopped potatoes with a tablespoon of salt. Make sure the water is covering the potatoes.
Once the water comes to a boil, set a timer for 20 minutes, and continue to boil them. After 20 minutes, stab them with a fork to check if they are soft. If they are still a bit hard in the center, cook them for 5 more minutes until fork tender.
Drain potatoes and allow them to cool in the pot for 5 to 10 minutes before mashing them with a potato masher or a fork.
Add sour cream, butter, and cheese while mixing thoroughly to incorporate them into the fluffy potatoes. Add salt to taste and transfer mashed potatoes to a serving bowl.
Serve them with chopped green onions and a knob of butter for the perfect side dish, or use the mashed potatoes with sour cream as a filling for this pierogi recipe.
Recipe Notes
Using milkIf you're using whole milk instead of sour cream or using half and half, it is better to use warm milk instead of cold. Adding cold milk from the fridge will cool the temperature of the mashed potatoes and not give them a creamy texture, unlike warm/hot milk.Don't over-mix the potatoesThe key to creamy and buttery potatoes is to only mix the ingredients until they are incorporated. Once the cheese has melted and the mashed potatoes have a smooth texture, they are ready for serving.Don't overcook the potatoesAnother way to spoil the dish is by overcooking the potatoes. They should be soft enough to stab with a fork but not enough to break them into pieces by touching them.The cooling periodFor the fluffiest mashed potatoes, make sure to let them cool slightly in the pot after draining the water. This allows the steam from the potatoes to escape and makes it easier to mash them.