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This post was originally published on September 22, 2017.
Sour cream mashed potatoes is one side dish you would be proud to serve your guests on Thanksgiving. The smooth texture of this dish combined with the freshly grated Parmesan cheese and the buttermilk give this popular vegetable a slight tangy taste which won’t be forgotten.
How many potatoes should you cook per person?
The rule of thumb is 1/3 pound if there will be lots of other dishes being served, or 1/2 pound for potato fans that insist on taking second helpings.
What are the best ones to use?
- Russet or Yukon Gold, which is a type of yellow potato, are the best because they are high in starch.
- Red or white are waxy and should be avoided and could turn to a paste.
Are mashed potatoes easy to digest?
Compared to baked, mashed are easier to digest because the cooking process breaks down the starches.
How to Make
Gather the ingredients, then scrub, peel and cut up the potatoes. Grate the cheese, and chop up the chives.
Dump them into a large pot and cover with water. Bring to a boil, then simmer for 15 minutes or fork tender.
Drain into a colander, and rinse with cold water.
Transfer them into the bowl of a standing mixer. Put on low speed until they are smooth, then add the rest of the ingredients. Beat on medium, then on high, until smooth and fluffy. Taste and adjust seasonings.
Transfer to a serving bowl or keep warm in a crock pot. Garnish with chives and a sprinkle of cheese and cracked black pepper.
My girls will ask for seconds every time and that’s why I make a big batch of it. There are cheers all around when they know I’m making this recipe.
- Want a healthier dish? Use low fat cheese, sour cream, and milk.
- Put the potatoes 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 butter, sour cream, or buttermilk as needed.
- Make ahead and keep in a crock pot on the warm setting.
These other Thanksgiving classics will taste wonderful with this recipe.
The pleasure of a 5 star review would be greatly appreciated.Print
Best sour cream mashed potatoes is an easy homemade comfort food recipe. This make ahead Thanksgiving side dish are cheesy, creamy and buttery. Sour cream and chives make these potatoes so tasty, you’ll want seconds!
- 5 pounds russet potatoes (2.27 kg)
- 1 1/2 cup sour cream (310g)
- 7 tablespoons salted butter (100g)
- 1/2 cup buttermilk (236 ml)
- 1 cup grated Parmigiano-Reggiano cheese (70g)
- 1 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
- 3 tablespoons chopped chives (7g)
- Wash and peel the potatoes, then cut them into bite-sized chunks and place in a large pot of water.
- Bring them to a boil, then simmer until fork tender, about 15 minutes. Drain and rinse them with cold water.
- Dump them into the bowl of a stand mixer and stir on low speed until smooth.
- Add the buttermilk, butter, sour cream, cheese, 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. Stir in most of the chopped chives.
- Garnish with cracked pepper, grated or shaved cheese, and the reserved chopped chives. Serve warm.
- Keep them warm in a crockpot set on “warm.” If you’re planning on keeping them in the crockpot for a few hours, add additional sour cream or buttermilk, as they will dry out from the heat of the slow cooker over time.
- Category: Dinner
- Method: Boiled
- Cuisine: American
Keywords: sour cream, cheese, homemade