Sour Cream Mashed Potatoes
Best sour cream mashed potatoes is an easy homemade comfort food recipe. This make ahead side dish is cheesy, creamy and buttery. Sour cream and chives make these spuds so tasty, you’ll want seconds!
Servings: 9 cups
Calories: 217kcal
Ingredients
- 5 pounds russet potatoes
- 2 cups sour cream
- 7 tablespoons salted butter
- ¼ cup buttermilk
- 1 cup grated Parmigiano-Reggiano cheese
- 2 teaspoons salt
- ½ teaspoon freshly cracked black pepper
- 3 tablespoons chopped chives
Instructions
- Wash and peel the spuds, then cut them into bite-sized chunks and place in a large pot of col, salted water.
- Bring them to a boil, then simmer until fork tender, about 15 minutes. Drain and rinse them with hot water. Place back in hot pot to remove excess water for a few minutes.
- Dump them into the bowl of a stand mixer and stir on low speed until smooth.
- Add the butter, cheese, sour cream, buttermilk, salt, and pepper into the bowl, mixing until evenly blended.
- Beat them on medium, then high speed until smooth. If they are too thick, add more sour cream or buttermilk to get the desired consistency. Taste and adjust seasonings, adding more salt or sour cream. Stir in most of the chopped chives, reserving some for garnish.
- Garnish with cracked pepper and chives. Serve warm.
Notes
- Put the spuds in cold water and bring the pot to a boil.
- Make sure they're fork tender or they will be lumpy when whipped.
- Use a standing mixer to whip them to make them fluffy.
- Taste and adjust seasonings. Add more salt, sour cream, or buttermilk as needed.
- Make ahead and keep in a crock pot with the temperature on the warm setting.
Nutrition
Serving: 0.5cup | Calories: 217kcal | Carbohydrates: 26g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 300mg | Potassium: 606mg | Fiber: 2g | Sugar: 2g | Vitamin A: 360IU | Vitamin C: 8mg | Calcium: 100mg | Iron: 1mg
