post featured image

Sour Cream and Onion Mashed Potatoes

Prep Time: 10 minutes
Cook Time: 25 minutes
Jump to Recipe

Sour Cream and Onion Mashed Potatoes

post featured image

Sour Cream and Onion Mashed Potatoes take your classic mashed potatoes to the next level. They are perfectly creamy and packed with tons of flavor–like your favorite potato chip, elevated!

This recipe is an incredible side dish for the holidays, or whenever the potato craving hits. Tender yellow potatoes are whipped with butter, tangy sour cream, and fresh and dried onion for the perfect flavor combination.

Sour Cream and Onion Mashed Potatoes

Sour cream and onion mashed potatoes are now a staple at my table during the holidays or any other time of year! They are so creamy with just the perfect amount of onion flavor without going overboard. These are the ideal mashed potatoes for pairing with any meats!

While I love mashed potatoes during the holidays, they’re a must-have for me year-round. Most of my favorite comfort foods are braised meats like this RED WINE BRAISED BEEF or this APPLE CIDER BRAISED PORK SHOULDER and they pair so perfectly with creamy mashed potatoes. Sour cream and onion mashed potatoes are also perfect for topping shepherds pie!

This is a recipe I turn to over and over again whenever I’m entertaining. If you’re looking for a mashed potato recipe that will have your guests raving, this is it!

Need more Thanksgiving recipe inspo? Check out my collection of tried and true Thanksgiving recipes plus my ultimate Thanksgiving guide to help you plan the big day with zero stress!

sour cream and onion mashed potatoes

How to Make Sour Cream and Onion Mashed Potatoes

Sour cream and onion mashed potatoes are so easy to make! Make sure to check out my section on which tool to use for mashing your potatoes.

TOOLS NEEDED

Ingredients and Substitutions

  • Potatoes. Yukon gold are the best potatoes for mashed potatoes, hands down. You could also use red potatoes, if that’s what you prefer.
  • Heavy cream. Heavy cream helps make these potatoes extra smooth. You could use half and half or whole milk if necessary.
  • Sour cream. Go for full-fat sour cream here.
  • Butter. I like using salted butter for mashed potatoes, but you can use unsalted too.
  • Green onion and chives. I like using both for the perfect hints of fresh onion flavor.
  • Dried onion. Look for dried minced onion in the spice section. You could also use onion powder, but I would only use a teaspoon if so.
  • Garlic. One garlic clove adds the perfect hint of garlic without being overly strong.

Sour cream and onion mashed potatoes ingredients

The Process

  1. Cook the potatoes. Peel the potatoes (or don’t!) and cut them into chunks. Place them in a 4 qt pot and cover them with cold water. Season the water liberally with salt. Bring to a simmer over medium heat and boil the potatoes until they’re very tender and easily pierced with a fork.
  2. Warm the cream and butter. While the potatoes cook, warm the heavy cream and butter in a small saucepan over low heat. Add the grated garlic and dried minced onion and let the flavors infuse for 10 minutes. Remove from the heat and set aside.
  3. Mash the potatoes. Drain the potatoes in a colander and return them to the pot they were cooked in. Lightly mash the potatoes, then add the warmed cream mixture. Continue to mash the potatoes and add the sour cream. Mash to your desired consistency, then fold in the green onion and chives. Season the mashed potatoes to taste with salt and pepper and serve right away.

Recipe Tips & Tricks

There’s nothing more disappointing that when mashed potatoes end up gluey or sub par. Here are my foolproof tips for perfect mashed potatoes every time.

Cut the potatoes in even sizes. Cutting the potatoes in even chunks ensures that they all cook evenly and at the same rate! Don’t cut them too small, they can get water logged while boiling.

Keep the potatoes hot. If you want a truly creamy taste and texture, you can’t let the potatoes cool before mashing—you want to start getting busy with them as soon as possible after they’ve been boiled and drained. 

Add warm ingredients. Adding the warm butter and warmed cream to the mashed potatoes keeps them from cooling down as you mash them. The shock of adding cold ingredients to warm potatoes can cause them to seize up and become gluey.

Don’t shy away from salt. Potatoes are bland and we do NOT want bland mashed potatoes. Don’t be afraid to add salt for flavorful mashed potatoes! Salt the potatoes in stages and taste in between. You can always add more, but you can’t take away.

Make the mashed potatoes last. Mashed potatoes can get gluey as they sit, so I always make my sour cream and onion mashed potatoes right before everyone sits down to eat. This ensures that they’re hot and fresh. You can cut the potatoes ahead of time and submerge them in water, but don’t start cooking until you’re about 30-40 minutes out from eating.

Follow these tips and you’ll be cranking out mashed potatoes like a pro every time!

Best Potatoes for Sour Cream and Onion Mashed Potatoes

There are some of people who say that russet potatoes are the best potato for mashed potatoes, but I am firmly team Yukon gold.

I consider Yukon Gold potatoes the best choice for classic dense mashed potatoes. Their rich texture and subtle creaminess make them great for all of your mashing needs. They’re uniform in texture, and have the perfect textural mix between waxy and starchy.

Yukon gold potatoes are also VERY forgiving and rarely end up gluey. They have a naturally buttery flavor and don’t absorb excess water meaning you end up with the creamiest mashed potatoes.

I always use Yukon gold potatoes for mashed potatoes and they’re perfect for sour cream and onion mashed potatoes. Peeling or not peeling the potatoes is totally up to you!

Best Methods for Mashing Potatoes

There are obviously a lot of methods for mashing potatoes and a potato rice, hand mixer, and hand masher are the most common. So which is the best method?

Potato Ricer

A potato ricer is widely regarded as the best tool for mashed potatoes that are smooth and fluffy. Built like a big garlic press, it works by pushing cooked potatoes (one or two at a time) through a perforated grate, creating stringy, broken-down potato bits without releasing a ton of starch. 

That being said, this is a tedious and messy process that can feel like a lot when you’re in the process of making a large feast for Thanksgiving. Potato ricers are best for making small batches of mashed potatoes.

Hand Mixer

This is hands-down my favorite method for mashing potatoes! This may be controversial, but it’s the way my grandma and mom did it, and it’s the way I do it. Potatoes made this way are light and fluffy with a few lumps (I don’t mind texture!), and they come together very quickly.

Because you can use your hand mixer with any size bowl, it’s an easy way to make a very big batch at once. Plus, it’s super easy clean up! Take care not to overmix and you’re golden.

Potato Hand Masher

If you love a rustic-style mashed potato, then a potato masher may be for you! A hand masher gets things done quick and dirty. If you’re looking for mashed potatoes with lots of texture, a hand masher is the way to go.

Storage Instructions

If you have leftover sour cream and onion mashed potatoes, they’re very easy to store and freeze!

To store: Cool the mashed potatoes to room temperature and transfer them to an airtight container. Store in the fridge for up to 5 days. To reheat, add the mashed potatoes to a small pot or medium heat. Add a little milk to adjust the texture while stirring constantly until warmed through.

To freeze: Place the cooled mashed potatoes in a freezer-safe ziplock bag. Press as much of the air out of the bag as possible before sealing. This helps prevent freezer burn. Label and freeze for up to 3 months. Defrost in the fridge before rewarming.

If you’re looking for a way to use up leftover mashed potatoes, these POTATO AND ONION PIEROGIES are a hit always!

sour cream and onion mashed potatoes


Sour Cream and Onion Mashed Potatoes deserve a spot at your Thanksgiving table! They’re creamy, flavorful, and all your guests will love them. If you do give this recipe a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!

More Thanksgiving Side Dishes to Try

Southern Baked Mac and Cheese
Cheesy Hasselback Potato Gratin
Garlic Sautéed Green Beans
Roasted Carrots with Whipped Feta

This post contains affiliate links from which I receive a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. Affiliate links allow me to keep providing great recipes for free and I never recommend products that I don’t love and personally own.

Sour Cream and Onion mashed potatoes
Side Dish

Sour Cream & Onion Mashed Potatoes

Sour Cream and Onion Mashed Potatoes take your classic mashed potatoes to the next level. They are perfectly creamy and packed with tons of flavor–like your favorite potato chip, elevated!
This recipe is an incredible side dish for the holidays, or whenever the potato craving hits. Tender yellow potatoes are whipped with butter, tangy sour cream, and fresh and dried onion for the perfect flavor combination.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Makes: 8 servings

Ingredients

  • 3 lbs Yukon gold potatoes
  • 1 garlic clove grated
  • 2/3 cup heavy cream
  • 4 tablespoons salted butter
  • 8 oz sour cream, room temperature
  • 1 tablespoon dried minced onion
  • 1/2 cup thinly sliced green onions, dark green parts
  • 1/4 cup minced fresh chives
  • kosher salt & freshly cracked pepper

Instructions

  • Cook the potatoes. Peel the potatoes (or don't!) and cut them into chunks. Place them in a 4 qt pot and cover them with cold water. Season the water liberally with salt. Bring to a simmer over medium heat and boil the potatoes until they’re very tender and easily pierced with a fork.
  • Warm the cream and butter. While the potatoes cook, warm the heavy cream and butter in a small saucepan over low heat. Add the grated garlic and dried minced onion and let the flavors infuse for 10 minutes. Remove from the heat and set aside.
  • Mash the potatoes. Drain the potatoes in a colander and return them to the pot they were cooked in. Lightly mash the potatoes, then add the warmed cream mixture. Continue to mash the potatoes and add the sour cream. Mash to your desired consistency, then fold in the green onion and chives. Season the mashed potatoes to taste with salt and pepper and serve right away.

Nutrition

Calories: 306kcalCarbohydrates: 32gProtein: 5gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 54mgSodium: 69mgPotassium: 777mgFiber: 4gSugar: 3gVitamin A: 701IUVitamin C: 35mgCalcium: 66mgIron: 1mg

Did you make this recipe?

SHARE YOUR COOKING ADVENTURES Tag @jennygoycochea on instagram

You might also like...

Rate & Review This Recipe

5 from 1 vote (1 rating without comment)

Your email address will not be published. Required fields are marked *