Sour Cream Mashed Potatoes

A spoon of mashed potatoes with melty butter being lifted from a bowl

5 from 6 votes

These Sour Cream Mashed Potatoes are silky smooth, tangy and buttery potatoes which are perfect for all your weeknight dinner and celebration needs!

Prep Time1

Cook Time20

Total Time1 20

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 278kcal

Author: Jocelyn Delk Adams

Equipment

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