Mashed Potatoes with Butter, Milk and Sour Cream
Why this recipe works
- Smooth, creamy texture: Russet potatoes mash easily, while warm milk and melted butter help create a soft, cohesive finish.
- Richness with balance: Sour cream adds a gentle tang that keeps the butter and milk from tasting heavy.
- Simple technique: The method relies on straightforward boiling, drying and mashing, with texture adjusted at the end using the warm milk mixture.
Get the most out of this recipe
Texture tips
- For a smoother mash: Mash while the potatoes are still hot and add the warm milk mixture gradually until the texture is creamy.
- Avoid a grainy finish: Drain the potatoes thoroughly and let steam escape in the hot pot before adding dairy.
- Loosen before serving: If the mash thickens as it sits, stir in a little more warm milk mixture until spoonable.
Ingredient notes
- Best potato choice: Russet potatoes are high in starch, which makes them well suited to fluffy, smooth mash.
- Use whole milk for body: Whole milk gives a rounder, creamier result than lower-fat milk without making the mash overly rich.
- Sour cream adds tang: Fold it in off the heat so the mash stays smooth and the flavour remains fresh.
Make-ahead tips
- Make ahead: The mash can be cooled, covered and refrigerated, then reheated gently before serving.
- Reheat gently: Warm in a saucepan over a low heat with a splash of milk, stirring often until piping hot.
- Freezer-friendly: Freeze in an airtight container, thaw overnight in the fridge, then reheat slowly and adjust the seasoning.
Serving ideas
- Serve with roasts: Pairs naturally with roast beef, glazed ham or other hearty mains.
- Add gravy: A savoury gravy works well with the creamy texture and slight tang from the sour cream.
Equipment you'll need
Ingredients
Instructions
- Peel the potatoes and cut into even chunks. Put them in a large pot, cover with cold water, and add 1 tsp of the fine sea salt. Bring to the boil, then reduce to a steady simmer.
- Simmer the potatoes for 15 to 20 minutes until very tender when pierced with a knife. Drain well in a colander, then return the potatoes to the hot pot. Leave over a low heat for 1 to 2 minutes, shaking the pot, to drive off excess moisture.
- Warm the whole milk and unsalted butter in a small saucepan over a low heat until the butter melts and the milk is steaming, not boiling. Mash the potatoes until smooth. Pour in most of the warm milk mixture and mash again until creamy.
- Fold in the sour cream, then season with the remaining fine sea salt and the black pepper. Add a splash more of the warm milk mixture if you want a looser mash. Serve hot.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- For the smoothest texture, keep the potatoes hot and dry before mashing, and warm the whole milk with the unsalted butter so the mash stays fluffy.
- Do not boil after adding the sour cream; stir it in off the heat to keep the mash rich and smooth.
Substitutions
- Replace sour cream with crème fraîche for a slightly milder tang.
- Replace whole milk with lactose-free milk for a similar creamy texture.
Storage
- Refrigerate up to 3 days
- Cool quickly, cover and refrigerate. Reheat in a saucepan over a low heat with a splash of whole milk, stirring often until piping hot; season again if needed. Freeze in an airtight container for up to 2 months and thaw overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 50min (20min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Milk
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