Sour Cream Mashed Potatoes

Sour Cream Mashed Potatoes
Chris Court
“My husband is a purist when it comes to food. Despite my career, he’s not remotely into ‘interesting’ or ‘surprising’ dishes, especially at Thanksgiving. A couple of years ago, in a state of culinary rebellion, I mixed some sour cream into the mashed potatoes. Miraculously, they weren’t pushed aside on his plate or criticized. Celebrate the small victories, right?” —Allie Lewis Clapp, food director

Get the recipe.
Serves 8
preparation
15
minutes
cooking
40
minutes

Ingredients

3
pounds
Yukon gold potatoes, peeled and cut into 1-inch pieces
kosher salt and black pepper
6
tablespoons
(3/4 stick) unsalted butter, cut into pieces, plus more for serving
3/4
cup
sour cream
3/4 to 1
cup
whole milk

Directions

  1. Place the potatoes in a large pot and add enough cold water to cover. Bring to a boil and add 2 teaspoons salt. Reduce heat and simmer until very tender, 20 to 25 minutes. Drain the potatoes and return them to the pot.
  2. Add the butter, sour cream, ¾ cup of the milk, 1 teaspoon salt, and ½ teaspoon pepper to the potatoes and mash until smooth (adding more milk if necessary). Serve topped with additional butter and pepper.
Allie Lewis Clapp
November 2012

Nutritional Information

  • Per Serving
  • Calories 275
  • Fat 13 g
  • Sat Fat 8 g
  • Cholesterol 40 mg
  • Sodium 388 mg
  • Protein 6 g
  • Carbohydrate 32 g
  • Sugar 2 g
  • Fiber 2 g
  • Iron 1 mg
  • Calcium 44 mg
What does this mean? See Nutrition 101.