These easy sour cream mashed potatoes are rich and creamy, and they're done in minutes with almost no prep time. If you like those oh-so-convenient Bob Evans mashed potatoes from the grocery store you'll love this copycat recipe. Make ahead and freezable, too!
Cut in fourths but do not peel. ( You can peel if you like but when you use these Yukon Gold thin skinned potatoes there's no need and it saves a ton of time!)
Place in a deep pot and add enough water to almost cover.
Add about 2 teaspoons of salt to the water.
Bring to a boil over medium high heat, turn the heat down to medium.
Simmer until the potatoes are very tender.
Drain potatoes in a colander.
Put the cooked potatoes in the bowl of a stand mixer if whipping or a large mixing bowl if mashing by hand.
Heat about ½ cup of the evaporated milk until it's hot to the touch - you can do this in the microwave.
Add the butter, the sour cream, and about 2 tablespoons of the evaporated milk.
To Whip
Add the paddle attachment and turn the mixer on low.
Blend until the potatoes are mashed, adding a little more evaporated milk as needed to get a consistency you like.
Taste and add salt as needed.
To Mash by Hand
Push down firmly with a potato masher until the potatoes are mashed.
Scrape the bottom and sides of the bowl occasionally with a rubber spatula to make sure all the potatoes are mashed and no lumps remain.
Add a little evaporated milk at a time to get the consistency you like.
Stir and make sure the butter, sour cream, and milk is mixed in well.
Notes
Storage:Leftover mashed potatoes are good for about 5 days if they are covered and refrigerated within about 2 hours of cooking. Cover with plastic wrap or place in an airtight container in the refrigerator.Expert Tip:Mashed potatoes with skin, like these made with Yukon Gold, are real-time savers because there's no peeling. Any thin-skinned potato can be mashed without peeling - red potatoes work, too. The red peels make for more rustic mashed potatoes.
Start potatoes in cold water to cover.
Boil the potatoes in salted water. This will ensure the most flavor.
Russet potatoes have to be peeled but they do make very fluffy mashed potatoes.
Yukon mashed potatoes are buttery, rich, and creamy - plus you don't have to peel them.
Lots of butter is an absolute must around here!
If you like garlicky flavor add a little garlic powder.
Make these on the weekend to enjoy with busy weeknight meals!
I find it's super easy to mash these with my kitchenaid mixer. I use the paddle attachment and mix on the lowest speed.
For the absolute creamiest mashed potatoes don't over-mix or overwork the potatoes!
I prefer salted butter to unsalted butter in this recipe but either is fine. Adjust salt accordingly.
Finely chop some fresh herbs and sprinkle on top - a little parsley or rosemary looks pretty.
You can make the mashed potatoes ahead of time and warm up in the slow cooker!