Sour Cream Mashed Potatoes
Call it “Deconstructed Baked Potato” or “Baked Potato Mash“, we call it DELICIOUS!!
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One of the spectacular things about spuds is the number of ways they can be prepared to eat! Whether you dice them up and roast ’em in your air fryer or cut them into fingerlings and make some delicious fries, there’s almost no way you can make a potato that doesn’t taste scrumptious! Two of the most popular ways have always stood at the top of that list for me: mashed and baked!
Mashed potatoes are the staple of any phenomenal feast, especially around the holidays; but, baked potatoes are the perfect lunch when you want something fluffy, warm, and totally top-able! There’s so many ways to doll up and decorate both mashed and baked potatoes that the possibilities in their respective categories seems endless and that can get a bit imposing when you have to decide what you want to do with your spuds!
Why not both?
We mean it! What if we took the flavor palette of a baked potato (with sour cream and chives, total classic!) and gave it the creamy texture of mashed potatoes? Now, we’re not saying you should take a spatula to your next baked potato. No, no, we’re going to do this by the books! We’re gonna make a sour cream mashed potato that features the best of both worlds!
You’ll love the whipped buttery-ness of mashed potatoes and the uncompromising deliciousness of flavors you can get in a baked potato, all in one easier-than-you-think dish!
Are Sour Cream Mashed Potatoes Healthy?
Potatoes are hearty foods with iron and potassium, but they can be a carb spike for diabetic and keto-conscious diets. There’s nothing to worry about here and you can still enjoy this delicious dish even with an integral substitution – sweet potatoes! Sweet potatoes, despite their name, have fewer carbs than regular potatoes and a LOT more Vitamin A! This makes them nutritious alternatives for your favorites like baked potatoes and mashed potatoes (or, in this case, both!).
If the sour cream in our recipe for sour cream mashed potatoes puts you off (either because you’re dairy-free or vegan), you can substitute it for cashew or coconut cream or nixed entirely in exchange for other classic baked potato toppings like bacon (or vegan bacon bits) and cheese (or vegan cheddar alternatives)!
How do you top your potatoes?
Mashed potatoes and baked potatoes have one major feature in common (that isn’t “they’re made from potatoes”). Despite the differences in prep for both dishes, you can doll either up with just about anything you could want to eat potatoes with! If you top your baked potato with chili, try decorating your mash with a spoonful of that beany goodness! If you like cheesy mashed potatoes, you can just as easily melt cheese into the canyon of your next baked spud! There’s nothing these two tuber treats can’t deliciously interchange! Try it with our sour cream mashed potatoes by mixing other baked potato favorites in place of sour cream!
INGREDIENTS
- 2 lbs Yukon gold potatoes peeled and cut into 1-inch pieces
- 1/2 cup whole milk
- 4 Tbsp unsalted butter plus extra for serving
- 1/4 cup sour cream
- 3/4 tsp fine sea salt plus extra to taste
- 1 Tbsp chives finely chopped (optional)
- Freshly ground black pepper optional
INSTRUCTIONS
Prep
Peel and chop potatoes, keeping them in cold water to prevent browning.
Boil
Cook potatoes in boiling water until tender, then drain.
Warm
Heat milk and butter together, keeping it warm for mashing.
Mash
Mash potatoes with the warm milk and butter to desired consistency.
Mix
Blend in sour cream and salt, adjusting to taste.
Serve
Garnish with butter, chives, and pepper.
Devour!
FAQs & Tips
If you’re looking to reheat the sour cream mashed potatoes you made earlier in the day (or even a day or two beforehand), make sure they’re stored in a heat-proof bowl! You’ll want to double-boil your mash to reheat it, warming it up over a pot of simmering water with a dash of extra cream to ensure that the potatoes don’t get too dry.
If you’re hurting your arm mixing your softened potatoes, you’re going too hard. Wheel it back a little bit and use your personal preferences to judge your potato consistency. If you like them a little clumpy (or, in my personal preference, with some diced boiled potatoes mixed in for texture), stop when you get thick globs on your spatula. If you like them thin, mix until you can make ribbons with your spatula.
Baking a potato can definitely cause problems if you leave it in the oven for too long – we’re talking fire alarms and sirens! Because each potato is a different size, there’s no one set time to bake a potato for. It’s always important to meter your potato’s bake time by poking into it with a sharp knife. When it’s tender inside, you’re good to go!
Sour cream is a delightful and refreshing dollop of cool goodness that brings a subtle flavor and a creamy texture to anything added to it; but if your sour cream tastes anything more than just a slight bit tangy, you might have spoiled cream. If your sour cream is yellowing or smells, you might have gone a tick past “sour”.
Serving Suggestions
Because sour cream mashed potatoes is the perfect blend between two totally tasty tuber classics, you can pair them with almost anything from either of its inspirations! If you’re feeling the baked potato flavors of sour cream mashed potatoes, try serving it with some air fryer wings! If you’re loving the creamy smooth texture that’s just like your family’s festive mash, serve it next to turkey meatloaf and honey-glazed carrots for a flavorful holiday feast you can have anytime!
Sour Cream Mashed Potatoes
Ingredients
- 2 lbs Yukon gold potatoes peeled and cut into 1-inch pieces
- 1/2 cup whole milk
- 4 Tbsp unsalted butter plus extra for serving
- 1/4 cup sour cream
- 3/4 tsp fine sea salt plus extra to taste
- 1 Tbsp chives finely chopped (optional)
- Freshly ground black pepper optional
Instructions
- Peel the potatoes and cut them into 1-inch pieces. Submerge in cold water until you’re ready to cook (to prevent browning).
- Place the potatoes in a large pot, cover with 1 inch of cold water, and bring to a boil. Reduce to a simmer and cook for 10-15 minutes until fork-tender.
- While the potatoes are boiling, heat the milk and butter in a small saucepan until the butter melts and the milk steams. Do not let it boil. Cover to keep warm.
- Drain the cooked potatoes, return them to the pot and set over low heat for 1 minute to evaporate excess steam. Mash the potatoes coarsely to break them up.
- Turn off the heat. Gradually add the warm milk and butter mixture while mashing. You can adjust the amount to achieve your desired consistency.
- Stir in the sour cream and salt to the mashed potatoes. Adjust the seasoning to taste.
- Transfer the mashed potatoes to a serving bowl, top with a pat of butter and garnish with chives and black pepper (optional). DEVOUR!
Nutrition
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