Elevate Your Dinner with Sour Cream Mashed Potatoes
Something about fresh, piping-hot mashed potatoes brings smiles to everyone at the dinner table. Is it the velvety texture or the rich taste of butter and salt? This recipe stands out thanks to the addition of sour cream, along with garlic and rosemary-infused butter. You can expect applause after serving this side dish. There will also be frequent requests for these mashed potatoes on special occasions like birthdays and holiday meals.
Ingredients and Substitutions
- Potatoes—My preference is Yukon Gold. I find them easier to peel than Russets, but many cooks use both or a combination.
- Salt in the boiling water gives the potatoes some flavor.
- Whole milk tastes great in the recipe, but you can use cream, half-and-half, or any milk you have on hand. I have not used plant-based milk in mashed potatoes, so I cannot vouch for the substitution.
- Use Fresh rosemary or omit the ingredient; do not use dried rosemary
- Butter – if using salted butter, cut back on the salt seasoning
- Fresh garlic is best, but garlic in a jar or garlic powder will work in a pinch. If using garlic salt, you probably won’t need salt at the end
- Sour cream can be replaced with plain Greek yogurt; they are both a delicious, rich ingredient that adds creaminess and tang to the recipe
- Horseradish adds a spicy flavor but is an optional ingredient
Serve With
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Sour Cream Mashed Potatoes with Rosemary Garlic Butter
Sour cream mashed potatoes are the ultimate comfort food. Their creamy texture, combined with melted butter infused with garlic and rosemary, elevates any dinner.
- Prep Time: 10 Minutes
- Mashing Time:
- Cook Time: 20 Minutes
- Total Time: 30 minutes
- Yield: 12 1x
- Category: Potatoes
- Method: Stovetop
- Cuisine: Classic
- Diet: Gluten Free
Ingredients
- 5 pounds Yukon Gold Potatoes, peeled and quartered
- 1 teaspoon salt for boiling
- 1 1/4 cup whole milk
- 1 sprig of fresh rosemary
- 3 cloves garlic, minced
- 8 Tablespoon butter (1 stick), unsalted
- 2/3 cup sour cream
- 1 teaspoon salt for seasoning
- 1/4 pepper
- 2 Tablespoons fresh horseradish, optional
- 3 Tablespoons fresh parsley or chives, finely chopped
Instructions
- Rinse potatoes under water or in a colander. Peel and quarter the potatoes. Place them immediately in a large lidded cooking pot filled with water. I use a stainless steel stockpot because it’s lightweight, and I can easily strain the water with the lid. The pans can also handle the electric mixer without damaging the surface. Heat pot over high heat. When water begins to boil, reduce heat to medium and simmer for 15 – 20 minutes or until potatoes are very tender. Use a fork to check doneness – the tines of the fork should pierce potatoes with no resistance.
- While the potatoes boil, melt the butter in a medium saucepan. Add the minced garlic and rosemary and saute for 2 minutes, stirring occasionally, until the garlic turns golden brown. Add the milk and heat the mixture until it begins to boil slightly. Turn down to low and simmer for 5 minutes. Remove the rosemary and fold in the sour cream.
- Carefully pour the water and potatoes out of the pot and into a colander. Drain well, then transfer the potatoes back into the cooking pot. Use a potato masher to lightly mash the potatoes. Add melted butter, milk, and sour cream. Resume mashing until the potato mixture is light and fluffy, being careful not to overwork the potatoes. Add salt, pepper, and horseradish if using. Taste the mixture for more salt. If you like very creamy potatoes with no lumps, use a hand-held electric mixer for a minute or two, careful not to overbeat the potatoes. Place the potatoes in a bowl, sprinkle with parsley or chives, and serve.
Notes
Meal Prep: Peel and cube raw potatoes ahead of time and place them in the cooking pot filled with water so they are completely submerged. If cooking later that day, cover the potatoes with a lid and place them on the counter. If prepping the night before, store the potatoes in the refrigerator. Covering with water and a lid is essential, or they can discolor.
Great with Marry Me Mini Meatloaf Muffins.
