These mashed potatoes are made with sour cream which aid the creaminess and adds an additional bit of tanginess. You’ll get light and fluffy with a big dose of decadence.
The potatoes are topped with a SICK sausage gravy. The gravy is actually good enough to be eaten on its own with a spoon.
Mashed potatoes are the ultimate comfort food. When it's on the table, best believe all the family is present.
Ingredients For Mashed Potatoes with Sour Cream and Gravy
The gravy is optional, but I included them in the recipe for those traditionalists who will not even entertain the idea of having mashed potatoes without gravy. In reality these potatoes are soft, creamy and have all the flavor you need.
I like to season my mashed potatoes beyond the usual salt and pepper. I've added creole seasonings: paprika, cayenne, garlic and onion powders, and dried thyme.
How To Make Mashed Potatoes with Sour Cream (Step by Step)
Step 1: Boil the potatoes
Step 2:
Step 3:
Step 4:
Serving Suggestions:
These are classic mashed potatoes, so deserve a legit comforting protein like meatloaf, smoked pork chops, jerk fried chicken, or beef neck bones.
Feel free to make the include sausage gravy recipe and top the mashed potatoes.
Expert Cooking Tips
Mashed potatoes are simple. But a few key steps can make a big difference in both texture and flavor. Trust me on this:
Choose the right potatoes
No brainer, right? This is a mashed potatoes dish, so make sure you get the main ingredient right. Yukon gold and Russet are the money potatoes!
Size matters
For best results boil your potatoes whole with skin on. Larger pieces with skin on prevents water from getting inside the potatoes. Less water, equals more flavor. If you boil them with skin on you can always remove the skin after cooking. Less water absorbed means more dairy absorbed later. If you’re shorter on time, then peel and cut into smaller pieces. It’s a quicker cook and the creole seasoning will make up for the flavor loss.
Start spuds in cold, salted water
This will help ensure potatoes cook evenly as in the exterior won’t be shocked before the interior starts cooking.
Mash Hot Potatoes
For max creaminess mash those bad boys as soon as they’re ready. If you boiled them with skin on you’ll need dish gloves of some sort.
Season and Taste As You Go
Salt the water before boiling. Add seasoning (salt, pepper, garlic, paprika) to butter and milk mixture before adding to mashed potatoes. Taste afterwards and if needed add more seasoning.
Add liquid in phases
I’m not a fan of super wet, thin mashed potatoes. Pouring all the liquid in at once will lead to oversaturation. I like to add a little at a time and lightly mix after each pour.
Be delicate with your mash technique
Use a potato ricer to mash the potatoes if you have one. Otherwise use a regular potato masher. If using a masher mash as light as possible.Too much pressing and activity will push all the starch out which would be a very bad thing. Loss of starch = extra gumminess. For this reason electric tools (blenders, hand mixers, etc.) for mashing are not recommended.
Warm dairy beats cold dairy
Warm your dairy source before adding it to your mash. Heated dairy is more easily absorbed and keeps the dish hot.
Drain the potatoes well
This is the key to great consistency. I like to drain them for about 5 minutes. This is enough time for them to drain while also staying sufficiently hot. After draining place the potatoes back into the warm pot, for further evaporation of any remaining liquid.
Don’t skimp on the butter
Mo butter equals mo creamy and mo buttery texture.
FAQs
Can mashed potatoes be made ahead?
They can, but I don’t recommend it, as hot potatoes freshly mashed are the best. But if you are going to make them ahead follow the
Can mashed potatoes be reheated in microwave?
Yes, mashed potatoes can be reheated in the microwave, but it’s not the most optimal way. The best way is to place the potatoes in a baking dish, add more dairy and fat, cover and reheat in the oven.
Why are they lumpy?
If you get lumpy potatoes it’s usually due to 1 or 2 issues. Ether the potatoes are undercooked and/or the potatoes are cooked unevenly.
Best potatoes for mashed potatoes?
Yukon gold and Russet are the best for creamy, rich mashed potatoes. Use a 50/50 mix as they complement each other well. Yukon are waxy and Russet starchy. Starch absorbs dairy well and become light and fluffy when cooked. Waxy Yukon are more flavorful so make for a perfect match with the Russet.
For other similar recipes try:
Puerto Rican Mashed Root Vegetables
Purple Cauliflower and Potato Soup
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Equipment
- potato masher
Ingredients
For the Mashed Potatoes
- 1 pound Yukon gold potatoes peeled and cubed if desired
- 1 pound Russet potatoes peeled and cubed if desired
- 2 cups milk
- 6 tablespoon unsalted butter
- ½ cup sour cream
- ½ tablespoon paprika
- ½ teaspoon cayenne
- 1 teaspoon ground garlic
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
For the Gravy
- 1 pound andouille or breakfast sausage
- ½ cup all-purpose flour
- 3 cups milk
- 1 medium bell pepper diced
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- ½ tablespoon paprika
Instructions
For the mashed potatoes
- Cut the potatoes into 1-inch cubes and place them in a large pot with the cold water and 2 tbsps kosher salt. Add enough water to cover the potatoes. Bring to a boil, then lower the heat and simmer, uncovered, for about 15 minutes, until the potatoes are fork tender.
- Meanwhile, heat the milk and butter in a small saucepan, until the butter is melted. Mix in ½ the seasoning. Keep warm.
- As soon as the potatoes are tender, drain them in a colander.
- Place hot potatoes in mixing bowl and mix/mash until smooth.
- Slowly add in milk/butter mixture and sour cream. Add the dairy mixture in increments and mix as you go.
- Taste and adjust seasoning if necessary. Serve warm topped with more butter (if desired).
For the Gravy
- If using andouille sausage grind in a food processor. Add ground sausage and a small amount of oil to skillet and cook over medium heat. Brown the meat thoroughly. Transfer the sausage to a plate.
- Add peppers to the skillet and sauce it in the grease left behind from the sausage for 1-2 minutes.
- Add the flour and whisk until everything gets brown and pasty.
- Slowly whisk in half the milk and stir well before adding the rest of the milk. Simmer for about 3-4 minutes, stirring a lot to get a smoother consistency.
- Add the sausage back in along with the spices and simmer lightly for a minute. Remove from heat and serve with mashed potatoes.
Notes
- For best results boil your potatoes whole with skin on. Larger pieces with skin on prevents water from getting inside the potatoes. Less water, equals more flavor. If you boil them with skin on you can always remove the skin after cooking. Less water absorbed means more dairy absorbed later. If you’re shorter on time, then peel and cut into smaller pieces. It’s a quicker cook and the creole seasoning will make up for the flavor loss.
- Start spuds in cold, salted water. This will help ensure potatoes cook evenly as in the exterior won’t be shocked before the interior starts cooking.
- Mash hot potatoes for max creaminess as soon as they’re ready. If you boiled them with skin on you’ll need dish gloves of some sort.
- Be delicate with your mash technique. Use a potato ricer to mash the potatoes if you have one. Otherwise use a regular potato masher. If using a masher mash as light as possible.Too much pressing and activity will push all the starch out which would be a very bad thing. Loss of starch = extra gumminess. For this reason electric tools (blenders, hand mixers, etc.) for mashing are not recommended.
- Warm your dairy source before adding it to your mash. Heated dairy is more easily absorbed and keeps the dish hot.
- Drain the potatoes well. This is the key to great consistency. I like to drain them for about 5 minutes. This is enough time for them to drain while also staying sufficiently hot. After draining place the potatoes back into the warm pot, for further evaporation of any remaining liquid.
Nutrition