Sour Cream Mashed Potatoes

I used both light sour cream, but also 2% instead of whole milk. Still turned out great, although I used only about 1/2 cup of milk. It was such a hit, I had to make more for my leftover Thanksgiving casserole!

So yummy...My whole family loved them...next time I will reduce the milk to 1/2 cup and the sour cream to 1/4 or 1/2 cup...used white pepper...Will make again :)

I love these mashed potatoes. I add less sour cream and add i/2 brick of cream cheese. Very yummy with or without gravy. Use white pepper so you don't see those black spots in your potatoes.

I have found a great way to reheat the potatoes if you make them in advance... put them in a crockpot a few hours ahead of your meal on low and the potatoes will be warm without being dried out when you serve them. Happy Thanksgiving!

The number of servings is above the ingredients along with the time needed. This recipe serves 8 people. If you click on "Print" then you will see the tip and nutritional information. The tip contains information about making this ahead of time and how to store and reheat. I pasted it here for you. "Tip: The mashed potatoes can be made up to 1 day in advance; refrigerate, covered. On Thanksgiving Day: Reheat in the microwave, covered with a damp paper towel; add milk to adjust the consistency if necessary. Top with additional butter and pepper." Good luck!!!

I have always made mashed potatoes this way although I don't measure anything and don't use any milk. Just lots of butter/margarine and sour cream, adding more sour cream to get the right consistency. Be sure to buy large Yukon gold potatoes so you don't end up peeling any skin off your knuckles! Yukon gold make better mashed potatoes than Idaho russet. I use the reduced fat sour cream which works just as well as regular and tastes great with fewer calories, not that these are low-cal! Refrigerate and reheat in the microwave in a covered glass casserole. If making these in advance, make them a bit on the soupy side, and you won't need to add anything to adjust the consistency when reheating.

I have not made this yet. I'm disappointed in the directions. How many is this supposed to serve? If this is a make-ahead meal, what do I do with the potatoes after I make them? Freeze, refrigerate? For how long? Any additional prep when I re-heat them for Thanksgiving?