With Thanksgiving just around the corner it’s time to start preparing your menu. And what would a Thanksgiving menu be without mashed potatoes? I personally don’t think you can call it Thanksgiving dinner if there isn’t a huge pile of mashed potatoes on the table. So I decided to share one of my varieties of mashed potatoes. These are made with sour cream to give it a little more tang than the typical mashed potato.



Depending upon how many people you are feeding will determine the amount of potatoes you will need. I think I good ratio is 1 1/2 to 2 potatoes per person. Two per person keeps you safe from running out. It always seems that the mashed potatoes are always gone so don’t worry about making too many!




There are lots of ways to make mashed potatoes these days, with a potato ricer, a food mill, or an old-fashioned potato masher.  Depending upon what method you use will determine if you need to peel your potatoes or not. If you are using a potato ricer or food mill, then you don’t need to do it which saves you an extra step!  I went with the classic masher today and it’s best to peel the potatoes before using this method. I sometimes like to leave some skins on the potatoes to give the final product a little more texture, plus I tell myself I’m getting more fiber this way!




Finally, sometimes I do and sometimes I don’t add sour cream to my mashed potatoes. It really depends upon my mood. So if you feel like leaving out the sour cream go ahead, they’re your mashed potatoes!

Whatever you do, just be sure to make a big batch of mashed potatoes to go along with your turkey and gravy!




Mashed Potatoes w/ Sour Cream

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes


  • 8 medium potatoes, Yukon gold
  • 6 tablespoons butter, softened
  • 1 1/2 cups whole milk
  • 1/3 cup sour cream
  • salt
  • pepper


  1. Peel the potatoes and dice into 1 inch cubes.
  2. Put potatoes in a large pot and add enough cold water to completely cover the potatoes. Salt water with about 2 tablespoons of salt. Bring to boil and then reduce to simmer for 15-20 minutes, or until fork tender. Drain potatoes.
  3. Heat milk in microwave until warm.
  4. In a large bowl, mash potatoes with either a potato masher, ricer, or food mill. Once mashed to an almost smooth consistency, add in butter and milk. Slowly mix together with a electric mixer on medium-low speed. Once smooth, add in sour cream and season with salt and pepper to taste.
  5. Serve immediately or keep warm over a double boiler on the stove.
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