We get it — mashed potatoes with sour cream are indulgent and not for every day! But around the holidays (Thanksgiving, Christmas, Easter!), we want creamy, silky smooth, luxurious mashed potatoes, and these fit the bill.
Why do we love them so much? Butter and heavy cream certainly don’t hurt the cause! But it’s the fact that they’re made with a ricer (smoothest, creamiest texture for mashed potatoes ever!), and finished with sour cream and lots of fresh chives (or green onions!) that takes them over the top. You absolutely cannot beat the taste!
Tips below for freezing and reheating, so you can even make these before your big holiday feast! One less thing to worry about the day of? Yes, please! Love potatoes? Give these recipes a try next! Red Skin Mashed Potatoes, Creamy and Zesty Horseradish Mashed Potatoes, and Smooth & Creamy Garlic Mashed Potatoes.
Looking for something a bit less starchy? Try our Parsnip Puree recipe next!
Best Potatoes For Mashed Potatoes
We prefer thinner skinned Yukon golds or baby Yukon potatoes, but of course you could use Russet potatoes.
For classic mashed potatoes, do not use red or purple potatoes. They’re fun to make smashed potatoes with, though!
How Long To Boil Potatoes For Mash
Until fork tender! This can vary based on (1) how big the pieces of potato are and (2) the size of the pot you’re using and the amount of water in it.
Place potatoes in a large pot, cover with lukewarm water, then bring to a rapid boil. Allow potatoes to cook at a rapid boil until tender, about 10-12 minutes.
For The Best Mashed Potatoes, Use A Ricer!
Nothing will give you as creamy of a texture as using a ricer (also known as a foley mill).
A ricer will typically come with 3 grinding disks, ranging from fine, medium, and coarse textures. For homemade mashed potatoes, we use the disk with the smallest holes.
The potatoes have no issues pushing through, as they’re boiled until very soft. The end result? The smoothest mash you ever did see! Even lighter than if you were to whip them!
If you prefer more of a smashed potato texture, use a potato masher!
Melt The Butter First!
Our biggest tip for the creamiest sour cream mashed potatoes is to melt the butter before mixing it into the mash.
Place a few tablespoons of butter and heavy cream (or whole milk) in a medium saucepan along with garlic cloves, then melt slowly over medium heat.
Why add the garlic cloves to the pot? They gently infuse into the butter and cream. Discard the garlic before adding liquid to the riced potatoes. What you’re left with is a garlic-infused flavor, without biting into any small pieces of garlic. So down with that!
How To Reheat Mashed Potatoes
Store leftovers in a the fridge until ready to use. You can reheat mashed potatoes in a number of ways. Our favorite is on a stovetop.
To reheat leftovers on a stovetop: transfer mashed potatoes to a large sauce pan, then add a splash of heavy cream, milk, or chicken stock. Warm over medium-low heat, stirring often, until completely reheated. Add additional liquid as needed to achieve desired consistency.
To reheat leftovers in a microwave: place potatoes in a microwave safe bowl, then cover tightly with plastic wrap. Use a sharp knife or fork to poke a few holes in the plastic. Reheat on high for 3-4 minutes, stirring as needed, until heated all the way through.
To reheat leftovers in an oven: transfer potatoes to a casserole dish then spread into an even layer. Reheat in a preheated oven set to 350F until warm throughout, about 20 minutes.
To reheat leftovers in a crockpot or slow cooker: place leftovers in the bowl of a crockpot or slow cooker, then cover and set heat to ‘high.’ Check potatoes after 30 minutes, stir, then continue reheating until warm throughout, about 15-20 minutes longer.
Can I Freeze Mashed Potatoes?
A mashed potatoes recipe that is made with butter and heavy cream will freeze well, while mashed potatoes made without (using only chicken stock) will not freeze and reheat as easily.
To freeze: Cook mashed potatoes with sour cream per instructions below, then allow to cool completely. Once cool, transfer potatoes to a large gallon Ziplock bag (you may need multiple), then seal. Store in a freezer for up to 6 months.
Always label everything in your freezer with the name of the food as well as the date! Trust me, it’ll make your life easier when you go back to search for something.
Tips For The Best Mashed Potatoes
You can cut and soak the potatoes in water hours before you cook them. This is helpful if you’re prepping many dishes (hello, Thanksgiving, we see you!).
Also, make sure you melt the butter before mixing into potatoes! Gently melt butter when steeping the heavy cream (or whole milk) with garlic. When you add the liquid to the riced potatoes, it will be absorbed more easily instead of adding cold or room temperature butter that needs to melt after mixing.
If you run out of sour cream, softened cream cheese is delicious mixed into mashed potatoes!
Recipes To Use Leftover Mashed Potatoes!
If you’ve never made homemade shepards pie from scratch, highly recommend! The creamy mashed potatoes on top are a classic!
We also love the idea of these loaded mashed potato cakes! We would totally eat these with a fried egg on top for breakfast and call it a day!
If you make Mashed Potatoes with Sour Cream, please let me know by leaving a rating and review below!
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For more easy weeknight side dishes, check out the following:
- Quick + simple roasted broccolini
- Roasted golden beets with horseradish
- Bourbon-whipped butternut squash mash
- Crispy roasted brussel sprouts
- Cherry tomato confit with garlic and shallots
- Maitake mushrooms with ‘nduja
Creamy Mashed Potatoes with Sour Cream & Chives
- 3 lbs Yukon gold potatoes or Russet potatoes
- 1 cup heavy cream or whole milk
- 6 Tbsp unsalted butter
- 3 cloves garlic smashed
- ¾ cup sour cream
- ¼ cup chives thinly sliced plus more for serving
- 1 ½ tsp Kosher salt
- ½ tsp freshly cracked black pepper
- Peel potatoes, then cut into ½" cubes. Place potatoes in a large pot, then cover with luke warm water. Bring to a rapid boil then cook until potatoes are very tender, about 10-12 minutes. A knife should easily pierce through the potatoes with no resistance.
- While the potatoes cook, add heavy cream (or whole milk), butter, and smashed garlic cloves to a sauce pan. Bring to a simmer and heat for 10 minutes. Discard garlic cloves, then set aside until needed.
- Drain potatoes, then immediately transfer to a ricer or foley mill fitted with the attachment with the tiniest holes. Place the foley mill over a large bowl, then begin to turn the handle to press the potatoes through. You will have to do this in phases, as not all potatoes will fit at once. The potatoes will fall into the bowl below. Repeat until all potatoes are riced.
- To the bowl of potatoes, add warmed heavy cream and melted butter, sour cream, chives, salt, and pepper. Stir to combine. Serve with additional chives on top. Enjoy immediately!
- To reheat on a stovetop: transfer mashed potatoes to a large sauce pan, then add a splash of heavy cream, milk, or chicken stock. Warm over medium-low heat, stirring often, until completely reheated. Add additional liquid as needed to achieve desired consistency.
- To reheat in a microwave: place potatoes in a microwave safe bowl, then cover tightly with plastic wrap. Use a sharp knife or fork to poke a few holes in the plastic. Reheat on high for 3-4 minutes, stirring as needed, until heated all the way through.
- To reheat in an oven: transfer potatoes to a casserole dish then spread into an even layer. Reheat in a preheated oven set to 350F until warm throughout, about 20 minutes.
- To reheat in a crockpot or slow cooker: place potatoes in the bowl of a crockpot or slow cooker, then cover and set heat to ‘high.’ Check potatoes after 30 minutes, stir, then continue reheating until warm throughout, about 15-20 minutes longer.
- If you don’t have a foley mill, we love it for mashed potatoes and homemade applesauce. Ours was handed down from my husband’s grandmother (it is over 50 years old), they last forever!.