Sour Cream Mashed Potatoes

4 from 13 votes

These Sour Cream Mashed Potatoes are creamy, rich, and easy—perfect for holiday dinners and festive family gatherings.

Prep Time45

Total Time45

Course: Side Dish

Cuisine: American

Servings:

Calories: 259kcal

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.

Rinse your potatoes and place them in a large pot with cold water.
5 lbs russet potatoes
Bring water and potatoes to a boil, cover, and cook until potatoes are tender. Drain water. (~20-45 minutes)
Allow the potatoes to cool enough to handle, then peel them.
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 serve with extra butter and gravy.
1 tbs garlic powder, 1 teaspoon salt, 1 teaspoon pepper

Butter a 9x13 baking dish, then place the 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.

Tips and Tricks

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 they are 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!