“Sour Cream Mashed Potatoes: a creamy, dreamy side dish that elevates the humble potato to new heights of flavor and comfort. With the tangy addition of sour cream, these mashed potatoes are velvety smooth, rich, and utterly irresistible. Whether served alongside a hearty roast dinner or as a comforting accompaniment to your favorite meal, these sour cream mashed potatoes are sure to steal the show.”
Sour Cream Mashed Potatoes Recipe
Equipment
- Potato masher
- Large pot
- Saucepan
- Mixing bowl
- Stirring Utensil
Ingredients
- 3 pounds russet potatoes 5 to 6 large
- 1 tablespoon plus 2 teaspoons kosher salt divided, plus more as needed.
- 1 1/3 cups whole or 2% milk.
- 4 tablespoons 1/2 stick unsalted butter
- 1/2 cup full-fat sour cream
- 1 tablespoon finely chopped fresh chives or scallion greens.
Instructions
- Set oven temperature to 400.
- Cut the top of the garlic head off so that the cloves are visible. Put some garlic on a big foil sheet. After adding a drizzle of olive oil, wrap it all up.
- Place the garlic on a baking sheet and bake for 50–60 minutes, or until it is very soft.
- Next, fill a big saucepan halfway full of water, add enough salt to taste for potatoes, and bring to a boil. When the water boils, add the potatoes and cook for about 20 minutes, or until a knife or fork inserted into the potato completely pierces the potato. After draining, rinse potatoes with warm water to get rid of starch.
- Put butter, roasted garlic, and half-and-half in a medium-sized pot and heat. Mash the garlic in the liquid after the butter has melted and it has warmed through.
- Mix and mash the potatoes after adding half of the garlic juice and half of the sour cream. Mash the potatoes as you gradually add the remaining liquid and sour cream, until they have the desired consistency. AVOID PUTTING ALL LIQUID IN AT ONE TIME INTO POTATOES.
- Lastly, add salt, pepper, and garlic powder for seasoning, then serve.
Notes
- Avoid adding all of your liquid at once. If you attempt to force your potatoes to soak up all the liquid at once, you will end up with soggy mashed potatoes. Sick. Gradually add your drink, and you’ll thank me for it later.
- Along the way, do sample your potatoes.Due to the large amounts of carbohydrate and oil in mashed potatoes, a lot of salt is typically required. If you don’t taste as you go, it’s quite simple to season your potatoes too much or too little. Turn, stir, taste, and turn again.
Nutrition Facts
| Nutrition | Value |
|---|---|
| Calories | 164Â kcal |
| Carbohydrates | 26Â g |
| Protein | 4Â g |
| Fat | 5Â g |
| Saturated Fat | 3Â g |
| Sodium | 55Â mg |
| Iron | Â 1Â mg |
| Calcium | 59Â mg |
| Vitamin A | 178Â IU |
| Potassium | 746Â mg |
Why Add Sour Cream to Mashed Potatoes?
Adding sour cream to mashed potatoes brings a delightful tangy twist to the classic dish, elevating its flavor profile and adding a creamy richness that takes comfort food to a whole new level. The sour cream not only adds a pleasant zing but also enhances the texture, making the mashed potatoes velvety smooth and utterly irresistible.
Can I Add Milk Instead of Sour Cream?
Absolutely! While traditional sour cream mashed potatoes are known for their tangy richness, substituting milk can still yield a delicious result. By using milk, you’ll achieve a lighter and creamier texture, perfect for those who prefer a milder flavor profile.
Just be sure to add the milk gradually, as you mash the potatoes, until you reach your desired consistency. The result will be a comforting side dish that’s both versatile and satisfying, showcasing the timeless appeal of mashed potatoes in a new light.