Mashed Potatoes Recipe Without Sour Cream: Easy & Creamy

This mashed potatoes recipe without sour cream makes a smooth, buttery side dish with potatoes, milk, and butter instead. Yukon Gold potatoes give it a naturally creamy texture, while a little warm milk helps the mash stay soft without making it heavy. Serve it alongside a weeknight dinner or as part of a holiday meal.

Ingredients

3 lb (1.36 kg) Yukon Gold potatoes, or a mix of Yukon Gold and russet potatoes
3 qt (2.8 L) cold water, or enough to cover the potatoes by about 1 inch (2.5 cm)
2 tsp (12 g) fine salt for the cooking water
6 tbsp (85 g) unsalted butter, cut into pieces
½ cup (120 ml) whole milk
¾ tsp (4 g) fine salt for seasoning the finished potatoes, plus more to taste
¼ tsp (0.5 g) freshly ground black pepper, or to taste

Instructions

Prepare the potatoes. Peel the potatoes, rinse them, and cut them into evenly sized pieces about 1½ inches (4 cm) across. Even pieces cook at roughly the same rate, so you are less likely to end up with a mix of firm centers and waterlogged edges. If you like a more rustic mash, you can leave some or all of the skins on; scrub them well first. Measure the remaining ingredients while you work. This preparation takes about 15 minutes.
Start the potatoes in cold water. Put the cut potatoes in a large pot and add cold water to cover them by about 1 inch (2.5 cm). Stir in the 2 teaspoons (12 g) of salt. Starting in cold water gives the outside and center time to heat more evenly. Set the pot over high heat and bring the water to a boil, which usually takes about 10 minutes depending on your pot and stove.
Simmer until tender. Once the water boils, reduce the heat to maintain a steady simmer. Cook for 20 minutes, then check a larger piece with the tip of a small knife or a fork. It should slide through the center with very little resistance, and the potato should break apart easily when pressed. If the center still feels firm, simmer for another 2 to 3 minutes and check again. Avoid a hard, rolling boil, which can knock the pieces against one another and make their outsides fall apart before the centers are ready.
Warm the milk and butter. During the last 3 minutes of cooking, warm the milk and butter together in a small saucepan over low heat, stirring until the butter has melted and the mixture is steaming. Do not let it boil. You can also warm them in a microwave-safe measuring cup in short bursts, stirring between bursts. Warm dairy blends into the potatoes more easily than cold milk and helps keep the finished mash hot.
Drain and let the potatoes dry briefly. Turn off the heat and drain the potatoes thoroughly in a colander. Return them to the warm, empty pot and set the pot over low heat for about 2 minutes, gently shaking it once or twice. This lets excess moisture evaporate. Keep an eye on the bottom of the pot and take it off the heat if the potatoes begin to stick or brown; the aim is to dry them, not fry them.
Mash gently and season. Remove the pot from the heat. Mash the potatoes with a hand masher until they are mostly smooth, or leave a few small lumps if that is your preference. Pour in the warm milk and butter gradually, folding or mashing just until incorporated. Stir in the ¾ teaspoon (4 g) salt and the pepper, taste, and add more salt if needed. Stop as soon as the potatoes look fluffy and cohesive. Serve hot. The cooking takes about 37 minutes, including bringing the water to a boil.

Tips

Choose potatoes for the texture you want. Yukon Golds make a creamy, slightly buttery mash and are a dependable choice for this recipe. Russets are starchier and make a lighter, fluffier result, but can become pasty if mixed too vigorously. A half-and-half mix gives you some of each texture. Red potatoes are waxier and tend to make a denser, more rustic mash.
Keep the dairy warm and add it gradually. Potato varieties and personal preferences differ, so you may not need every drop of milk. Start with about three-quarters of the warm mixture, mash gently, and add the rest a little at a time until the potatoes are as soft as you like. If the mash seems too stiff, a splash of warm milk is easier to incorporate than a large pour of cold milk.
Avoid overworking the potatoes. A hand masher is a simple tool for this recipe. A potato ricer also makes a fine, even mash, but a blender or food processor can release too much starch and leave the potatoes gluey. Mix only until the butter and milk are incorporated, rather than beating the potatoes until perfectly smooth.
Adjust the seasoning after adding the butter and milk. Salt in the cooking water seasons the potatoes as they cook, but some drains away. Taste the finished mash before serving, since the amount of salt you need depends on the butter and your preference. If using salted butter instead of unsalted, begin with less added salt and adjust at the end.

Serving Suggestions

Serve these potatoes right after mashing, while they are warm and fluffy. They pair well with roast chicken, baked fish, meatloaf, sausages, or a vegetable main such as lentil loaf. For a simple meal, spoon them beside roasted vegetables and add a pan sauce or gravy. Their mild butter-and-milk flavor also works with braised dishes, where the potatoes can catch the sauce.

For a tidy presentation, transfer the potatoes to a warm serving bowl and use the back of a spoon to make a shallow swirl on top. Add a small pat of butter, a little black pepper, or chopped chives if you have them. Keep any toppings modest if you want the plain potato flavor to stay in focus. If serving buffet-style, cover the bowl between portions so the surface does not dry out.

Variations

Use a different milk. Reduced-fat milk works, though the potatoes will be a little less rich. For a dairy-free version, replace the butter with a plant-based butter and use unsweetened, unflavored oat or soy milk. Oat milk is usually mild and creamy; some plant milks have a noticeable flavor, so taste yours before adding it. Warm the substitute just as you would dairy milk.

Add garlic. Simmer 2 peeled garlic cloves with the potatoes, then drain and mash them along with the potatoes. The garlic becomes mellow and soft as it cooks. For a stronger flavor, use roasted garlic instead, adding a small amount at a time so it does not overwhelm the mash.

Make them herby or cheesy. Fold in 1 to 2 tablespoons (4 to 8 g) finely chopped chives or parsley at the end. For a cheesy variation, stir in ½ cup (50 g) finely grated sharp cheddar while the potatoes are hot, then taste before adding extra salt. Cheese makes the mash richer and thicker, so add a splash more warm milk if needed.

Adjust the consistency. For a firmer mash, begin with less milk and add only enough to bring the potatoes together. For a softer, looser texture, add warm milk a tablespoon (15 ml) at a time. You can also replace up to half the milk with warm broth for a savory note, though broth will change the flavor and may add salt.

Storage and Reheating

Let leftover potatoes cool briefly, then refrigerate them within 2 hours of cooking in a covered, airtight container. They keep for 3 to 4 days in the refrigerator. For easier reheating, store them in a shallow container so they cool evenly, and avoid leaving the pot at room temperature while everyone serves themselves.

To reheat on the stovetop, place the potatoes in a saucepan with a splash of milk, cover, and warm over low heat, stirring occasionally until hot throughout. In a microwave, cover the bowl loosely and heat in 1-minute bursts, stirring between each burst. Add small amounts of milk or butter if the texture has stiffened. When reheating leftovers, heat them to 165°F (74°C), checking the center with a food thermometer.

You can freeze mashed potatoes for about 1 to 2 months for best quality. Cool and pack them in a freezer-safe container, leaving a little room for expansion. Thaw overnight in the refrigerator and reheat as above; the texture may be slightly less smooth after freezing, but stirring in warm milk or butter can help bring it back together. Refrigerate any reheated portion you do not serve promptly, and do not repeatedly cool and reheat the same batch.

Frequently Asked Questions

Can I make mashed potatoes without sour cream?
Yes. Sour cream is not required for mashed potatoes. Butter and milk provide richness and a soft texture in this recipe, while the potatoes themselves give the mash body. If you want a little tang, stir in a small spoonful of plain yogurt or cream cheese, but it is optional and changes the flavor.

Can I make this recipe with only butter and no milk?
Yes, although the potatoes will be denser and richer. Mash in the butter first, then add a little reserved cooking water or warm broth, one tablespoon (15 ml) at a time, until the texture is right. Cooking water is lightly starchy and can loosen the mash without adding dairy.

Should I peel potatoes before boiling them?
Peeling first makes the finished mash smooth and lets you cut the potatoes into even pieces. For a rustic result, leave the skins on after scrubbing the potatoes thoroughly. If you boil potatoes whole and peel them afterward, they need longer to cook, so use a knife to check that the centers are tender before draining.

Why did my mashed potatoes turn gummy?
Gummy potatoes are usually a result of overmixing, especially with a blender or food processor, or using a very waxy potato. Mash with a hand masher or ricer and stop as soon as the warm milk and butter are incorporated. Draining well also helps prevent a watery mash that may tempt you to mix for too long.

Can I make mashed potatoes ahead of time?
They are best freshly mashed, but you can prepare them several hours ahead and keep them covered in a heat-safe dish. Rewarm gently over low heat or in a low oven, stirring in a little warm milk if needed. For food safety, do not leave cooked potatoes at room temperature for more than 2 hours; refrigerate them if you are holding them longer.

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