Sour Cream Mashed Potatoes come together in no time, are rich and delicious, and perfect for any holiday dinner! Make these up to three days before you need them!
If you love mashed potatoes then do I have a recipe for you. These are so easy to make, use cream cheese and sour cream, and will be the smoothest mashed potatoes ever!
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With only a handful of ingredients, you will have a new family favorite! Served up along with a few slices of delicious herb butter turkey, some tasty cranberry relish, a few easy deviled eggs, a big side of homemade stuffing, and green bean casserole, and of course topped with turkey gravy made without drippings- ummmm yes please!
What is the best type of potato for mashed potatoes?
Russets potatoes are the best for mashed potatoes. They have the right amount of starch and it's a bonus that they are so affordable. Yukon gold will also work well for mashed potatoes.
Do not use red potatoes or purple. Those are best in dishes like smashed potatoes.
Make sure to check if your potatoes are still good to use!
What do you need for sour cream mashed potatoes?
- Russet Potatoes
- Cream Cheese
- Sour Cream
- Butter
- Seasoning: Garlic Powder, Salt, Pepper
How to make sour cream mashed potatoes?
- Rinse your potatoes and place in a large pot with cold water.
- Bring water and potatoes to boil, cover and cook until potatoes are tender. Drain water.
- Allow potatoes to cool enough to handle, then peel.
- Use a potato ricer, food mill, or potato masher to mash/rice the potatoes.
- In the bowl of a mixer (a stand mixer is the easiest for this, but you can also do this by hand) mix together the softened cream cheese, softened butter and sour cream until fully combined.
- Then add in the mashed potatoes, garlic powder, salt, and pepper. Mix until fully incorporated.
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- Serve right away or butter a 9x13 baking dish, then place the mashed potatoes in it.
- Dot the top of the mixture with more butter, then cover with foil. Refrigerate for up to 3 days then reheat and enjoy.
How to reheat mashed potatoes in oven?
Allow potatoes to come to room temperature (about an hour before baking. Bake at 400°F for 45-55 minutes or until heated throughout.
I highly recommend serving with my garlic herb butter and some gravy! I
Tips For The Best Mashed Potatoes
- Start with Cold Water: Adding potatoes to cold water allows them to come to temperature with the water and cook evenly.
- Boil: Boiling potatoes with the skin on, keeps the potatoes from absorbing water, so they can absorb butter, source cream , and cream cheese later- making them more creamy!
- Peel: Use a towel to hold the hot potatoes when you peel them.
- Use a potato ricer or food mill for extra smooth texture.
- Mix In: Make sure cream cheese and butter is softened to room temperature for easy of mixing in.
- Make Ahead: If you made these potatoes ahead of time, make sure to allow them to come to room temperature before baking. Pulling them out of the fridge an hour before baking should do the trick.
Pro Tip
DO NOT use a food processor to mix or mash the potatoes. This will cause lots of starch to be released and make your potatoes gummy and gross!
How to get the smoothest mashed potatoes?
Use a potato ricer or food mill to reduce starch being released and giving your potatoes the best texture!
This recipe is really one of my favorites- not only because it tastes amazing, but because it is so easy. It is my go-to for all holiday’s and I hope it will become a new go to for your family as well.
Yes. After prepping the mashed potatoes refrigerate up to 3 days ahead of time.
Absolutely! Sour Cream adds great flavor and creaminess to mashed potatoes!
Bake in the oven until warmed throughout.
Store leftovers in an airtight container in the refrigerate. Consume within 4-5 days.
Add mashed potatoes to a leftover sandwich, make potato tacos, or make rolls out of them (like these sweet potato rolls)!
Boil potatoes until a fork can easily pieces the potato. This is anywhere from 20-40 minutes, depending on your altitude and water temperature.
Yes! Place mashed potatoes in a freezer safe container and coat with butter. Cover and freeze for up to 3 months! When ready to eat, allow mashed potatoes to thaw overnight in refrigerator then reheat in the oven!
Serve mashed potatoes along side smoked spatchcock turkey, filet medallions, ribeye, or herb crusted lamb!
Video
Sour Cream Mashed Potatoes
Ingredients
- 5 lbs russet potatoes
- 8 oz cream cheese 1 package, softened to room temperature
- ¼ cup butter softened to room temperature
- 1 cup sour cream
- 1 tbs garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- ¼ cup butter for dotting the top plus extra for buttering the dish if prepping day before serving.
Instructions
- Rinse your potatoes and place in a large pot with cold water.5 lbs russet potatoes
- Bring water and potatoes to boil, cover and cook until potatoes are tender. Drain water. (~35-40 minutes)
- Allow potatoes to cool enough to handle, then peel.
- Use a potato ricer, food mill, or potato masher to mash/rice the potatoes.
- In the bowl of an electric mixer combine softened cream cheese, softened butter, and sour cream.8 oz cream cheese, ¼ cup butter, 1 cup sour cream
- Once combined add in the mashed/riced potatoes, garlic powder, salt, and pepper. Mix until combined and sever with extra butter and gravy.1 tbs garlic powder, 1 teaspoon salt, 1 teaspoon pepper
If making mashed potatoes ahead of time (up to 3 days early!):
- Butter a 9x13 baking dish then place mashed potato mixture in it.
- Cut butter into small cubes then spread out over the mashed potatoes.¼ cup butter
- Cover with foil and refrigerate up to three days.
- When ready to reheat, bring dish to room temperature then bake at 400°F for 45-55 minutes* or until heated throughout.
Notes
- Make-ahead: If making these potatoes several days before and refrigerating them, allow them to come to room temperature before baking.
- Heating: Check the center of the potatoes starting around the 35-minute mark to see if heated through.
- Leftovers: Store any leftovers in the fridge and reheat in the microwave or the oven.
- Serve these with my Homemade No Drippings Gravy!
Lisa says
Love these mashed potatoes! They are so good!