The key to this sour cream potato recipe is making sure you’ve salted your water to taste like the sea. Just like with pasta water, you want salty water so while the potatoes boil they are also soaking in the salt. A bonus shot of flavor comes from the chicken stock. You can add more if you like, or remove it altogether, but you’ll find this secret ingredient adds a complexity of flavor.
If you don’t have a potato masher, you can use a food mill or a fork, but it is important to whip the potatoes after they’ve been mashed well. This creates that deliciously velvety texture you’re looking for.
“This is probably one of the best mashed potato recipes I ever had! I love how light and fluffy they were – definitely great to pair with your favorite braised or stewed meat or by itself!” —Kiana Rollins
A Note From Our Recipe Tester
Ingredients
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4 pounds Yukon Gold potatoes, peeled and quartered
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1 cup chicken stock
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2 tablespoons kosher salt
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1 1/4 cups heavy cream or whole milk
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8 tablespoons (1/2 cup) unsalted butter, more for serving
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3/4 cup sour cream
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1/4 cup thinly sliced chives, optional
Steps to Make It
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Gather the ingredients.
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Add the potatoes, chicken stock, and salt to a large pot and fill with enough water to cover the potatoes by at least 1/2 inch.
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Bring to a boil over high heat, then lower to a simmer. Cook, uncovered, until the potatoes are fork-tender and are beginning to fall apart, 12 to 15 minutes.
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Heat the cream and butter in a small saucepan over low heat until warm and melted, careful not to simmer.
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Drain the potatoes in a colander and return to the pot.
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Slowly add the warm cream-butter mixture while mashing with a potato masher until well combined.
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Add the sour cream. Beat with a hand mixer on medium-high speed until the potatoes until just fluffy. Be careful not to overmix or they will become sticky and gluey.
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Adjust the seasoning with salt, if necessary. Top with chopped chives, if using, and serve hot with more butter, if desired.
Make Ahead
If you want to make these ahead of time, just store them in an airtight container in the refrigerator. When ready to serve, move them to a large pot over medium heat and add 1/2 cup chicken stock. Stir frequently, till warmed, then add 1 to 2 tablespoons melted butter and whip on high for about 1 minute.
