The thing about milk is that we rarely have it in the house. So what are we to do when we want mashed potatoes last minute? Easy, just make these mashed potatoes with sour cream instead. They turn out just as velvety as usual and can be easily customized with the ingredients you have on hand.
What potatoes are best for mashed potatoes?
Russets: These are high starch potatoes. This means that they require less work to mash and produce the lightest final product. The only caveat to using these potatoes is that you do not want to overwork them or they may become gluey. That’s good news for you though, you get to work smarter, not harder.
Yukon Gold: Yukons and other yellow potatoes fall into the medium starch category. That means that they require a little more effort to mash but are less likely to become gluey if you happen to mash them too much. These are the best potatoes for a creamier final product.
Red potatoes: These colorful potatoes are listed last for a reason. You definitely can make mashed potatoes with red potatoes but they will be a bit more rustic. That’s because the starch content is lower, which results in the potatoes maintaining their shape even after boiling.
Best add ins for mashed potatoes
Cheese: This is a given. Try cheddar, gouda, or asiago.
Proteins: bacon or ham
Other add in: chives, green onions, rosemary, or roasted garlic
Recipes that go well with sour cream mashed potatoes
Yes, freeze mashed potatoes in an air tight container and use within 3 months, for best quality. To re-heat frozen potatoes, leave the container partially covered and microwave at 1-2 minute intervals, stirring between each, until the potatoes are heated through. If the potatoes are too dry, add a little more sour cream once the potatoes are heated through.
Definitely, mashed potatoes will not suffer by being made a few hours or a day ahead of time. If you find that the potatoes become a bit dry upon re-heating, simply add a little extra sour cream.
You do not need milk for this recipe of sour cream mashed potatoes!
No way! Unless you have a sensory sensitivity to the peel, it is actually great to leave the potatoes unpeeled. Particularly with yellow potatoes, you will hardly even be aware that the peel is there once everything is mashed together.
These mashed taters are both easy, requiring only 5 ingredients to make, and extremely versatile. Besides, when life gets crazy it’s nice to know potatoes will always be there for you. And don’t worry, they love you too.
Sour Cream Mashed Potatoes
- 3 pounds potatoes yukon gold, russets, or red potatoes
- 2 tablespoons butter
- ¾ cup sour cream
- 2 teaspoons salt
- ½ teaspoon pepper
- add ins: cheese, bacon, herbs, roasted garlic Optional
- Scrub potoatoes and cut them into about 2 x 2 inch pieces. You don't want to cut them too small. If you use red potatoes you will likely just have to cut them in half!
- Place the potatoes in a large pot and cover them with water by at least 2 inches. Heat the pot over high heat until the water boils, then turn down the heat to maintain a simmer. Cook the potatoes for about 15 minutes, until they can be very easily pierced with a fork.
- Drain the water and begin mashing the potatoes with a masher or a fork. When they are roughly mashed, add in the remainder of the ingredients. Continue to mix and mash the potatoes until they have reached your desired texture. Adjust salt and pepper to taste.