Yield: 4 Servings
Sour Cream Mashed Potatoes
This recipe for Sour Cream Mashed Potatoes is a secret family recipe that always make the creamiest mashed potatoes. With our secret ingredients of chicken broth and no-peel baby dutch potatoes, we promise these will be the easiest and best mashed potatoes you have ever made!
Ingredients
- 1.5 lbs creamer potatoes, baby dutch yellow potatoes
- 1 cup chicken broth, or vegetable broth
- 1 to 2 cups water, enough to cover the potatoes
- 6 tablespoons butter
- ¾ cup sour cream
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Optional Garnishes:
- Chives/Green Onions
- Sour Cream
- Butter
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Instructions
- In a medium size pot, add potatoes, broth and water (enough to cover the potatoes).
- Bring to a boil and cook until potatoes are fork tender, about 12 minutes.
- Drain potatoes and return to the same pot. Using a potato masher mash potatoes until smooth.
- Add butter and stir until blended. Next, add sour cream, salt, and pepper, stirring until smooth and creamy.
- Top with butter and chives and serve immediately!
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Notes
Storage:
Fridge: Mashed potatoes will stay fresh in the fridge for up to 5 days. When you reheat mashed potatoes, they tend to dry out a little. So you may need to add a little extra sour cream, butter, or a splash of milk.
Frozen: You can store mashed potatoes in the freezer for up to 6 months. Allow the mashed potatoes to thaw in the fridge a day or two before serving, then reheat on the stove top or microwave.
Nutrition
Serving: 1, Calories: 400kcal, Carbohydrates: 38g, Protein: 6g, Fat: 26g, Saturated Fat: 15g, Polyunsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 72mg, Sodium: 398mg, Fiber: 4g, Sugar: 4g