If you’re a fan of baked potatoes with lots of sour cream, I think you’re really gonna LOVE these sour cream mashed potatoes. They are a simple no fuss side made with buttery Yukon Gold potatoes, of course sour cream, and roasted garlic. They only take about 30 minutes to pull together after you’ve roasted the garlic. These are gonna be such a hit when you serve them up, trust me.
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They’re Lovin’ It! Here’s what They’re Sayin’:
“Literally the mashed potatoes of my DREAMS!!!! So freaking good I wanted to eat them straight from the bowl!”
—CAM
How To Make Sour Cream Mashed Potatoes
Step 1: Preheat your oven to 400 then slice off the top of your garlic head so all the cloves are showing. Add garlic to a large piece of foil then drizzle with olive oil.
Step 2: Completely wrap the garlic up. Bake for about 50-60 minutes or until the garlic is completely tender.
Step 3: Add water to a very large pot along with some salt and bring to a boil. Once water is boiling, add potatoes. Cook for about 20 minutes or until the potatoes are easily pierced with a fork. Drain potatoes then rinse potatoes in warm water to remove starch.
Step 4: Add half in half, roasted garlic and butter to a medium sized pot over medium heat. Once melted, mash garlic in the liquid and add to the potatoes with sour cream and get to mashing.
Step 5: Continue to mash and add in seasoning until you reach the luscious, smooth consistency you like then season with salt, pepper and garlic powder then serve them up.
Sour Cream Mashed Potatoes Recipe
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Ingredients
- 1 garlic head
- 1 tsp extra virgin olive oil
- 2 lbs yukon gold potatoes peeled, diced and rinsed in cold water
- 1/2 cup half and half
- 1/3 cup unsalted butter room temperature
- 1/2 cup sour cream divided
- 1/2 tsp onion powder
- Kosher salt and pepper to taste
Instructions
- Preheat oven to 400.
- Slice off the top of garlic head so that all cloves are showing. Add garlic to a large piece of foil. Drizzle with olive oil then completely wrap it up.
- Add garlic to a baking sheet and bake for about 50-60 minutes or until garlic is completely tender.
- Next add 4 quarts of water to a very large pot along with some salt to taste for potatoes and bring to a boil. Once water is boiling, add potatoes and cook for about 20 minutes or until potatoes are completely tender when pierced with a knife or fork. Drain potatoes then rinse potatoes in warm water to remove starch.
- Add half in half, roasted garlic and butter to a medium sized pot over medium heat. Once butter has melted and liquid is warmed through, mash garlic in the liquid.
- Add half the garlic liquid to potatoes, along with half the sour cream, then mix and mash to combine. Continue to slowly add the rest of the liquid and sour cream, mashing along the way until the potatoes reach the consistency you prefer. DO NOT DUMP ALL LIQUID INTO POTATOES AT ONCE.
- Finally season with garlic powder, salt and pepper and serve.
Video
Notes
How To Store and Reheat
Cool your leftover sour cream mashed potatoes until room temperature then add to an airtight container and pop in the fridge. When you want to reheat, I prefer using the stovetop. Add the mashed potatoes to a large saucepan, then add a splash of more half and half to loosen the thickness.. Warm over medium-low heat, stirring often, until completely reheated. Add more liquid if you need until you reach that delish consistency you prefer again.How long will sour cream mashed potatoes last in the fridge?
They should keep in the fridge for up to 4 days.Can I freeze mashed potatoes made with sour cream?
Yep you know it boos. To freeze, transfer the completely cooled leftovers to a large gallon freezer bag, remove all air then seal. Keep frozen for up to 5 months. Thaw in the fridge overnight before reheating.Nutrition
Recipe Tips
- Go Gold: There’s a reason why I love Yukon Gold potatoes in this recipe. It’s because they give the perfect texture, buttery flavor and natural creaminess that can’t be beat y’all.
- Dice Evenly: Make sure you cut your potatoes into even sized pieces so they boil at the same rate. We want them to finish cooking at the same time.
- Don’t Overcook: Boil until the potatoes are fork tender. If you keep on cooking, those potatoes will turn into a watery gluey consistency when you mash them up.
Serving Suggestions
- Gravy it Up: Whether you want to go with classic brown gravy, chicken gravy, sawmill gravy or giblet gravy, it all hits when served up with this side dish.
- Southern Sunday Supper: Throw up a pan of my auntie Rose’s Southern baked chicken or neck bones and soak up the juices with these potatoes along with some Southern green beans and drop biscuits for a lovely Sunday dinner.
- Casual Entertaining: If you are having a few guests over, roll out the red carpet low key style with a braised dutch oven pot roast. It pairs perfectly with this mashed potato and sour cream recipe.
- Cozy Weeknight Meal: Get the chicken fried steak fried up and spoon that delish white gravy right over these potatoes. Don’t forget to add some quick veggies like some steamed vegetables or a nice harvest salad.
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Ingredient Notes
- Potatoes: No Yukon gold? Grab russet which work perfectly fine in this recipe.
- Sour Cream: Greek yogurt is a great swap. Also buttermilk will work if you want to keep that bomb tang.
- Butter: I use unsalted but you can easily sub in salted and just omit some of the salt when you season your mashed potatoes.
- Garlic: If you wanna skip the roasted garlic step, just add in some garlic powder to mimic those flavors with no fuss.
Recipe Help
Your potatoes should be fork tender. If you can easily pierce the inside of a potato with your fork, they are all good boos.
I like to add them to a slow cooker set on “warm” to keep them heated up without drying out. If you see them starting to dry out a bit, just add a splash of half and half and mix them up.
You probably overcooked or overmixed the potatoes boo. Make sure you don’t cut corners and use a food processor or blender to mash your potatoes. I prefer only using a masher (which is the OG method) or a ricer.
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These look amazing and want to make. My one question, how do you avoid getting the garlic skins in the butter mixture? Thank you!
These mashed potatoes were so rich and creamy! They were the perfect side dish for our dinner tonight!
Literally the mashed potatoes of my DREAMS!!!! So freaking good I wanted to eat them straight from the bowl!
Loved the roasted garlic in this mash, nice and mellow flavour and not too intense.
Roasted garlic and tangy sour cream? Count me in for this delicious mashed potato side dish. Yum!
These are absolutely *everything*! So creamy and there’s that bit of tang from the sour cream. Mashed potato perfection!