I love making these creamy, tangy mashed potatoes whenever I want a comforting side dish that feels a little extra special. The blend of sour cream, butter, and cheese creates a rich texture that I find irresistibly smooth and satisfying.
Why You’ll Love This Recipe
I enjoy this recipe because it takes classic mashed potatoes and gives them a subtle lift with sour cream and buttermilk. The result is fluffy, velvety, and full of flavor without being heavy. I also appreciate that everything comes together easily with simple ingredients I usually already have in my kitchen.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
5 pounds russet potatoes, scrubbed, peeled, and cubed
2 cups sour cream
7 tablespoons salted butter
1 cup grated Parmigiano-Reggiano cheese
1/4 cup buttermilk
2 teaspoons salt
1/2 teaspoon freshly cracked black pepper
3 tablespoons chopped chives
Directions
I start by peeling and cutting the potatoes into evenly sized chunks. I place them in a large pot, cover with cold water, and add about 1 tablespoon of coarse salt.
I bring the pot to a boil, then reduce the heat and let the potatoes simmer until they are fork-tender, usually around 15 minutes.
After draining, I return the potatoes to the warm pot for a few minutes so any excess moisture evaporates.
I transfer the potatoes to a stand mixer bowl (or use a hand mixer) on low speed until they become smooth.
I add the butter, cheese, sour cream, buttermilk, salt, and pepper. I mix on low, then medium speed, until the mash becomes fluffy and creamy. If it feels too thick, I add a little extra sour cream or buttermilk.
I stir in most of the chives, keeping some aside for garnish. I scoop the mashed potatoes into a serving bowl and sprinkle the remaining chives on top.
Servings And Timing
Servings: About 9 cups (serves 8–10 people)
Prep time: 45 minutes
Cook time: 20 minutes
Total time: About 1 hour 5 minutes
Variations
I sometimes swap in low-fat sour cream and cheese for a lighter version.
If I want a more rustic mash, I leave the potato skins on—though the texture won’t be as smooth.
I enjoy adding chopped scallions or green onions for a different kind of freshness.
I occasionally mix in roasted smashed garlic for deeper flavor.
Storage/Reheating
I let the mashed potatoes cool before storing them in an airtight container. They keep well in the refrigerator for up to 5 days.
When reheating, I warm them in an oven-safe dish at 350°F for about 20 minutes or heat them gently on the stovetop over medium-low heat. A splash of buttermilk or a small pat of butter helps restore creaminess.
Because the recipe uses a generous amount of sour cream, I avoid freezing the leftovers since the texture can separate after thawing.
FAQs
How do I keep mashed potatoes from becoming gluey?
I avoid over-mixing and always use starchy potatoes, which help maintain a fluffy texture.
Can I make this recipe ahead of time?
Yes, I often make it earlier in the day and reheat it before serving, adding a bit of buttermilk if it needs loosening.
What can I use instead of buttermilk?
I sometimes use regular milk or a splash of cream if I don’t have buttermilk on hand.
Can I use Yukon Gold potatoes instead of russet?
Yes, Yukon Golds work beautifully and create a slightly richer, buttery mash.
How can I make the potatoes extra creamy?
I add more sour cream or an extra tablespoon of butter, mixing until the texture feels just right.
Conclusion
I find these sour cream mashed potatoes to be an ideal blend of comfort and flavor. The creamy consistency and slight tang make them a standout side dish for holidays, gatherings, or any meal where I want something warm and satisfying. I enjoy making them, serving them, and always going back for seconds.
These Sour Cream Mashed Potatoes are creamy, tangy and indulgent—with sour cream, butter and Parmigiano‑Reggiano elevating classic mashed spuds into a rich, velvet‑smooth side dish.
Total Time:1 hour 5 minutes
Yield:About 9 cups (serves 8–10 people)
Ingredients
5 pounds russet potatoes, scrubbed, peeled and cubed
2 cups sour cream
7 tablespoons salted butter
1 cup grated Parmigiano‑Reggiano cheese
¼ cup buttermilk
2 teaspoons salt
½ teaspoon freshly cracked black pepper
3 tablespoons chopped chives
Instructions
Peel and cut the potatoes into evenly‑sized chunks. Place in a large pot, cover with cold water and add about 1 Tbsp of coarse salt.
Bring to a boil, then reduce heat and simmer until the potatoes are fork‑tender (about 15 minutes).
Drain the potatoes and return them to the warm pot for a few minutes so excess moisture evaporates.
Transfer the potatoes to a stand mixer bowl (or use a hand mixer) on low speed and mix until smooth.
Add the butter, cheese, sour cream, buttermilk, salt and pepper. Mix on low then medium speed until the mash is fluffy and creamy. If it feels too thick, add a bit more sour cream or buttermilk.
Stir in most of the chopped chives, reserving some to garnish. Scoop the mashed potatoes into a serving bowl and sprinkle the remaining chives on top.
Notes
For a lighter version, use low‑fat sour cream and cheese.
Leave the skins on the potatoes for a more rustic texture, though it won’t be quite as smooth.
Chopped scallions or green onions are a nice alternative or addition to chives.
Roasted smashed garlic folded in gives a deeper flavor twist.
Avoid freezing these mashed potatoes due to the sour cream—they can separate when thawed.
