Mashed Potatoes with Sour Cream and Cream Cheese
These mashed potatoes are a game changer! Creaminess, smooth texture, sour tang, and herbal flavors make this side dish stand out from the crowd.
Equipment
- 1 potato peeler (Y-shaped peeler is the best one!)
- 1 mashing tool (potato masher, fine mesh strainer, or an immersion blender)
Ingredients
- 1 kg (2lb) potatoes with peel
- 200 ml (8oz) sour cream the higher the fat content the better
- 200 ml (8oz) cream cheese you can also use mascarpone
- 2 stems green onion chopped
- 3 garlic cloves minced
- 50 grams (¼ cup) butter for serving
- salt and pepper to taste
Instructions
- Peel all the potatoes, place them into a medium-sized pot, cover them with cold water, and bring them to a boil. Pro Tip: boiling potatoes whole ensures a better flavor but if you are short on time, slicing the potatoes into smaller bits will help them boil faster.
- Boil for 20-30 minutes or until a fork pierces the potatoes easily. Discard the hot water. While the potatoes are boiling, mince the garlic and chop the green onion! Pro Tip: starting with cold water ensures that the potatoes are evenly boiled through.
- You can use a potato masher, potato ricer, immersion blender, or a fine mesh strainer. I personally prefer the fine mesh strainer as it yields a very creamy and smooth texture. With a potato masher it is easy to skip some potato bits, an immersion blender is easy but it makes potatoes gluey, potato ricer might actually be better than a strainer but a strainer is what I have, so I find that it creates the best texture.
- Add sour cream, cream cheese, salt, pepper, minced garlic, and chopped onion. You can add butter now or directly to the bowl when serving. Mix, taste, and adjust the seasoning. If you would like a thinner texture, add more sour cream!
Notes
- Use a Y-shaped potato peeler. I tried a few different types and this one is an absolute winner!
- Start with cold water to make sure the potatoes are evenly cooked through.
- Boil the potatoes whole for more flavor and less water in the potatoes (although if you are short on time go ahead and slice them up, it won’t make that big of a difference after all).
- Mashed potatoes are best fresh but you can place them in the fridge or even freezer for later use. Make sure to adjust milk/sour cream/butter when reheating for the best flavor!
Nutrition
Serving: 1portionCalories: 315kcalCarbohydrates: 28.8gProtein: 5.6gFat: 20.5gSaturated Fat: 12.8gCholesterol: 55mgSodium: 140mgPotassium: 766mgFiber: 4.2gSugar: 2.2gCalcium: 73mgIron: 1mg
Tried this recipe?Let us know how it was!