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Butter and Sour Cream Mashed Potatoes

Donella Crigger
These thick, hearty butter and sour cream mashed potatoes are the ultimate in comfort food! They pair perfectly with your favorite meaty dishes.
Course Side Dish


  • 3 pounds boiling potatoes washed, but not peeled
  • 1 to 1 1/2 cups milk whole milk is best
  • 6 tablespoons unsalted butter
  • 3/4 cup sour cream
  • 1-2 tbsp. dried chives or 1/4 c. fresh chopped chives
  • Kosher salt and black pepper to taste


  • Cube potatoes and place them in a large pot. Bring to boiling and let boil for 15 minutes or until potatoes are tender.
  • Heat butter and milk in a small sauce pan, keeping it warm until the potatoes are done. Be careful not to let the milk and butter boil.
  • Drain potatoes and put them in a large mixing bowl.
  • Use a hand mixer to beat the potatoes, milk and butter until creamy.
  • Fold in the sour cream.
  • Add kosher salt and black pepper to taste.
  • Garnish with dried or fresh chives.