• Skip to main content
  • Skip to primary sidebar

Fueling a Southern Soul

menu icon
go to homepage
  • Recipes
  • Appetizers
  • Breakfast
  • Desserts
  • Dinner
  • Drinks
  • About Me
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Appetizers
    • Breakfast
    • Desserts
    • Dinner
    • Drinks
    • About Me
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    • pitcher of sweet tea with 2 glasses in the background
      Large Batch Southern Sweet Tea
    • a twice baked potato on a plate with a fork taking a bite out of it.
      Twice-Baked Potatoes with Cheddar and Bacon
    • smoked salmon deviled eggs on a platter with green glasses in the background.
      Fancy Deviled Eggs with Smoked Salmon and Dill
    • sausage gravy spooned over butter ilk biscuits with a fork eating some.
      Southern Sausage Gravy for Biscuits with Heavy Cream
    • a sweet biscuit on a plate topped with butter and drizzled with honey.
      Cast Iron Skillet Sweet Buttermilk Biscuits (tender!)
    • deviled eggs with bacon jam on top n a small platter.
      Sweet and Savory Deviled Eggs with Bacon Jam
    • Kentucky hot brown dip in a cast iron skillet
      Cast Iron Skillet Kentucky Hot Brown Dip
    • kentucky oak lily cocktail with blackberry and lemon peel garnish.
      Large Batch Kentucky Oaks Lily with Vodka
    • hot brown casserole in a baking dish
      Oven-Baked Kentucky Hot Brown Casserole with Mornay Sauce
    • a pitcher of mint juleps
      Large Batch Classic Kentucky Mint Julep with Bourbon
    • deviled eggs on a plate with BBQ sauce on top
      Deviled Eggs with Bourbon BBQ Sauce Drizzle
    • bacon jam in a bowl with crackers around it and a spoon inside.
      Bacon-Bourbon Jam for Burgers, Biscuits, and More
    Home » Sides and Veggies

    Published Nov 8, 2022 (Updated Jun 24, 2025) by Heather Bilyeu

    Southern-Style Mashed Potatoes with Sour Cream

    5 from 1 review
    6 Comments
    This post may contain affiliate links
    Jump to Recipe

    Y'all, your search for the creamiest Southern mashed potatoes is over! These fluffy, ultra-buttery mashed potatoes deliver everything you want in this signature starchy side dish. Made with boiled-until-tender russet potatoes, sour cream, and a whole lotta butter, these scratch-made mashed potatoes are simple enough to make on a busy weeknight and tasty enough for your holiday table. Serves 10-12.

    a wooden spoon scooping out mashed potatoes from a big blue serving bowl.

    Gimme all the potatoes!

    There are a few great comfort foods in this world and creamy homemade mashed potatoes are 100% one of them! Not only is this a southern-style side dish staple, but my mom would make these for us when we were sick growing up too. Something about the smooth and creamy texture with a pad of butter melting on top just cures all the elements.

    As a Southern cook, my mom taught my siblings and me how to do these at a very early age. My family owned a catering company, so it was not unusual for us to be peeling pounds and pounds of potatoes in prep for making southern creamed potatoes for 100+ people. Just another normal day around our entertaining family! 🙂

    This is such a simple recipe with minimal ingredients, but there is a delicate art to getting the flavor and consistency just right (which I will show you how!)

    If it's Thanksgiving serve alongside southern broccoli cheese casserole, easy slow cooker green beans and my deep fried turkey recipe - but if it's just a regular Tuesday and you need some extra comfort, creamy homemade mashed potatoes can be served alongside pretty much any southern dinner recipe.

    Let me walk you through step by step exactly how my mom taught us all. No matter if you are making these for 6 people or 100 - the method is the same.

    Close up shot of a bowl of mashed potatoes with butter melting on top.

    Welcome to my kitchen, let's make these dreamy potatoes!

    ⭐️ PRO TIP ⭐️ - Fill the sink with cold water before you start. As you are working on peeling and dicing the potatoes, keep them peeled in the cold water while working. This will help prevent them from browning. Especially if you are making these for a crowd - this process can take a little bit. So keep any that you have peeled submerged in the water while working.

    Peeled potatoes in a sink of water.
    STEP ONE: Fill the sink with cold water. Peel the potatoes and place them in the cold water once peeled while working on the other.
    Dicing potatoes on a cutting board.
    STEP TWO: Once the potatoes are peeled, dice each potato into small cubes. Place directly into a large pot filled with heavily salted water that has been brought to a boil.
    Cubed potatoes boiling in a pot of water.
    STEP THREE: Cook for 15-20 minutes or until the potatoes are fork-tender.
    Draining cubed potatoes that have been cooked.
    STEP FOUR: Drain the potatoes.

    ANOTHER PRO TIP: after having made these mashed potatoes with sour cream for most of my life, I have found that cubing them up into smaller cubes to boil helps in making creamy and smooth potatoes. Plus they cook faster as opposed to cooking big chunks of potatoes.

    Cooked potatoes in a large bowl with butter.
    STEP FIVE: Immediately after draining place in a large boil and add in the butter. With a hand mixer mix until no clumps remain (about a minute-ish).
    mixing mashed potatoes with milk and sour cream in a bowl.
    STEP SIX: Add in the sour cream, milk, salt, and pepper. Mix until smooth and creamy making sure that there are no clumps left.
    Mixing mashed potatoes in a bowl with a hand mixer.
    STEP SEVEN: Taste test and add more salt if needed. If too thick or "gluey" add more milk to help thin out and make it more creamy.
    Mixing mashed potatoes together with a hang mixer.
    Add to a large bowl top with another pad (tablespoon) of butter and serve!

    Thanksgiving/Holiday Prep

    If you're making these for the holidays - here are a couple ways I have learned to make prep a little easier for you.

    When to start cooking mashed potatoes for Thanksgiving dinner: About 45 minutes before the meal is going to be served, have your friends and family help you peel and dice the potatoes since this is what takes the longest. The rest of the recipes go super fast and you will have hot and fresh mashed potatoes ready to serve on your Thanksgiving table that everyone will be drooling over!

    I personally don't think mashed potatoes keep the best as leftovers. So if you have some, do what we do - make leftover mashed potato pancakes or duchess potatoes with leftover mashed potatoes! They are the best way to repurpose the leftovers without anything going to waste!

    A big bowl of mashes potatoes with butter melting on top.
    Print

    Recipe

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    close up of mashed potatoes in a bowl with butter melting on top.

    Southern-Style Mashed Potatoes with Sour Cream


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    • Author: Heather Bilyeu
    • Total Time: 50 minutes
    • Yield: 10-12
    • Diet: Vegetarian
    Print Recipe
    Save Recipe Recipe Saved

    Description

    Y'all, your search for the creamiest Southern mashed potatoes is over! These fluffy, ultra-buttery mashed potatoes deliver everything you want in this signature starchy side dish. Made with boiled-until-tender russet potatoes, sour cream, and a whole lotta butter, these scratch-made mashed potatoes are simple enough to make on a busy weeknight and tasty enough for your holiday table. 


    Ingredients

    Scale
    • 5 Pounds Russet Potatoes
    • 10 Tablespoons Butter + more for topping
    • ½ Cup Sour Cream
    • ⅓ Cup Milk
    • 2 ½ Teaspoons Salt
    • Freshly Cracked Black Pepper - to taste
    • Chives to garnish - optional


    Instructions

    1. Fill a large pot with water halfway up and heavily salt. Place on the stove on high heat and bring to a boil.
    2. Fill the sink with cold water. Peel the potatoes and place them in the cold water once peeled while working on the other. This will help prevent them from browning while you're working.
    3. Once the potatoes are peeled, dice each potato into small cubes. Place directly into the boiling water.
    4. Cook for 15-20 minutes or until the potatoes are fork-tender.
    5. Drain the potatoes and place in a large bowl. Add in the butter and with a hand mixer mix for 1 minute.
    6. Add in the sour cream, milk, salt, and pepper. Mix until smooth and creamy making sure that there are no clumps left.
    7. Taste test and add more salt if needed. If too thick or "gluey" add more milk to help thin out and make more creamy.
    8. Add to a large bowl and top with another pad (tablespoon) of butter and serve!

    Notes

    • Make Mashed Potato Pancakes, Duchess Potatoes or buttermilk biscuits all with any leftovers you may have!
    • Prep Time: 30 minutes
    • Cook Time: 20 minutes
    • Category: Sides
    • Method: Cooking
    • Cuisine: American

    Nutrition

    • Serving Size: 1 scoop
    • Calories: 354
    • Sugar: 2.6 g
    • Sodium: 540.3 mg
    • Fat: 23.4 g
    • Carbohydrates: 32.1 g
    • Fiber: 4.5 g
    • Protein: 5.6 g
    • Cholesterol: 61 mg

    Did you make this recipe?

    Tag @fuelingasouthernsoul on Instagram and hashtag it #fuelingasouthernsoul

    Please rate and review below!

    Recipe Card powered byTasty Recipes

    DISCLOSURE. SOME OF THE LINKS BELOW ARE AFFILIATE LINKS, WHICH MEANS THAT IF YOU CLICK ON A PRODUCT LINK, I MAY RECEIVE COMPENSATION. THIS COMPENSATION COMES AT NO ADDITIONAL COST TO YOU, AND AS ALWAYS I ONLY RECOMMEND PRODUCTS I TRUST!  HEATHER BILYEU IS A PARTICIPANT IN THE AMAZON SERVICES LLC ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR SITES TO EARN ADVERTISING FEES BY ADVERTISING AND LINKING TO AMAZON.COM.

    « Popovers with Gingerbread Butter
    Southern Cheesy Corn Casserole (No Jiffy Mix!) »

    Filed Under: Christmas, Easter, Sides and Veggies, Southern, Thanksgiving

    Reader Interactions

    Comments

      Leave a Comment & Rate this Recipe Cancel reply

      Thank you so much for making this recipe and taking time out of your day to leave a star rating and comment review. I do not take it for granted and I appreciate you being here and sharing your thoughts on the recipe with me!

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

      Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    1. Jeff Easto says

      November 14, 2022 at 7:20 pm

      A little confused by the ingredients list. It says 1-1/4 cup of butter (10 tablespoons). but 1-1/4 cup of butter is 18 tablespoons...which seems like A LOT. And that makes me think that 1-1/2 cups of sour cream is too much as well.

      Reply
      • Heather says

        November 16, 2022 at 12:29 am

        You are correct - that was a mistake and an error on my part mistyping! I apologize and thank you for pointing this out. This recipe uses 5 pounds of potatoes which is quite a lot, so the butter, sour cream, and milk are quite a lot to make this ultra-rich and creamy. The correct measurement is 10 tablespoons of butter and 1 cup of sour cream. Thanks again for pointing this out so I could correct it!

        Reply
    2. Elena says

      August 19, 2023 at 10:58 pm

      Hi, Heather! Can't wait to try these.
      Also, in Step 2, I think you meant to say browning instead of browsing. I am looking forward to trying some of your other recipes. 🧑‍🍳

      Reply
      • Heather Bilyeu says

        September 05, 2023 at 6:20 pm

        Oops! Thank you for catching that mistake! I can reread and edit posts 10x and still miss little things like that - thank you! Fixing now 🙂

        Reply
    3. Christine says

      April 16, 2025 at 3:04 pm

      I’m researching on how to make the best mashed potatoes. I’ve read several recipes and so far all but yours say to start the potatoes with cold water for even cooking. I’m just wondering why you prefer to add your potatoes to boiling water?

      Reply
      • Heather Bilyeu says

        April 26, 2025 at 3:40 pm

        Hi Christine - great question. To be honest with you, I have no idea haha. This is how my mom always did it. I think either way is fine. Sometimes I even get the water on the stobve, hurt it on and since it takes a while to heat up, I will dice the potatoes and start adding as I go and by the time I am done (especially if I am making a large amount) it will be at a low boil. I don't think there is a wrong or right way IMO - do whatever you thinks works best for you!

        Reply

    Primary Sidebar

    Hi, I'm Heather! Grab a glass of wine, a blanket, and a cozy seat on your back porch. I am so glad you are here! Born and raised in Kentucky and with proper southern roots, my love for entertaining and hospitality runs deep within my soul. There is nothing that I love more than having people around my table and loving them through food and drink!

    More about me →

    Popular Recipes

    • stacked Rice Krispie Peanut Butter Balls with a bowl of pb balls and 2 glasses of milk
      Chewy Rice Krispie Peanut Butter Balls (no chocolate)
    • 3 ingredient pizza dough on a baking tray with flour and a rolling pin next to it.
      3 Ingredient Pizza Dough
    • protein french toast on a plate with strawberries and blueberries
      Cinnamon-Spiced French Toast with Whole Grain Bread 
    • a big bowl of mashed potatoes scooping out with a wooden spoon.
      Southern-Style Mashed Potatoes with Sour Cream

    Spring Trending Recipes

    • Lemon and Blueberry Ricotta Pound Cake on a cooling rack with plates and blueberries in the b background.
      Tender Lemon and Blueberry Ricotta Pound Cake
    • whipped feta dip with honey and pistachios on a purple table with lemons, crackers, cucumbers, and flowers next to the bowl.
      Dreamy Whipped Feta Dip with Honey and Pistachios
    • Caramelized Onion and Spinach Quiche

    Footer

    ↑ back to top

    About

    • Web Stories
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • Media Kit

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 Fueling a Southern Soul