Sour Cream Mashed Potatoes Recipe

Prepare and cook potatoes

Place the peeled and cubed potatoes into a large pot and cover with cold water by about 1 inch. Add 2 tbs salt. Bring to a gentle boil over high heat, then reduce to medium-high and simmer until potatoes are very tender when pierced with a fork, about 15–20 minutes depending on cube size.

Drain and dry

Drain the potatoes thoroughly in a colander for 1–2 minutes. Return the drained potatoes to the warm pot and place over low heat for 1–2 minutes, gently shaking the pot occasionally to evaporate any remaining moisture — this helps prevent watery mashed potatoes.

Mash and incorporate fats

Using a potato ricer or a sturdy masher, rice or mash the potatoes until mostly smooth. Add the 4 tbs unsalted butter and the softened cream cheese (if using). Stir or mash until butter is melted and incorporated.

Finish with sour cream and milk

Fold in 1 cup sour cream and gradually add the warmed 1 cup whole milk until you reach desired consistency. Start with three-quarters of the milk and add more if you want looser potatoes. Season with freshly ground black pepper and kosher salt to taste. Taste and adjust seasoning.

Keep warm and garnish

Keep the potatoes warm until service by covering the pot or transferring to a warmed serving dish. Just before serving, sprinkle chopped chives or parsley on top if using.

Collect drippings and prepare roux

In a medium skillet or saucepan over medium heat, add 4 tbs warmed ham drippings (or butter if drippings are insufficient). Whisk in 3 tbs all-purpose flour and cook, stirring constantly, for 2–3 minutes until the roux is golden and has a toasted, nutty aroma. This removes the raw flour taste.

Add stock and milk

Slowly whisk in 2 cups hot chicken or ham stock, a little at a time, ensuring the mixture is smooth after each addition. Then whisk in up to 1 cup milk or half-and-half to reach a creamy consistency. Bring the gravy to a gentle simmer; it will thicken as it heats, about 3–5 minutes.

Season and adjust

Stir in 1 tsp Dijon mustard and 1 tsp soy or Worcestershire sauce if using for additional savory depth. Add freshly ground black pepper and kosher salt to taste. If using, stir in 3 oz finely chopped ham pieces and simmer 2–3 minutes to heat the ham through and infuse flavor. If gravy becomes too thick, thin with additional stock or milk by tablespoons until desired consistency is reached.

Strain and finish (optional)

For a silky-smooth gravy, strain through a fine-mesh sieve into a warmed gravy boat, pressing on solids to extract flavor. Keep the gravy warm over low heat; whisk briefly before serving.