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soured cream Mashed Potatoes

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This indulgent soured cream mashed potatoes recipe is the ultimate side dish for those who appreciate a velvety, restaurant-quality finish. By using a combination of starchy russet and buttery Yukon Gold potatoes, you achieve a complex flavour and a light, fluffy consistency. The addition of soured cream provides a subtle, sophisticated tang that cuts through the richness of the butter and double cream, making it a wonderful accompaniment to savoury stews or a traditional Sunday roast.

As a versatile vegetarian dish, these potatoes are designed for both ease and elegance. Passing the potatoes through a ricer ensures a perfectly smooth texture without the risk of overworking the starch. For a stress-free dinner party, you can prepare the mash up to five hours in advance and gently reheat it with an extra splash of milk just before serving. It is a comforting, homemade classic that elevates the humble potato into something truly special.

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Ingredients for soured cream Mashed Potatoes

  • 1.4kg russet potatoes, peeled, cut into 2" pieces

  • 450g Yukon Gold potatoes, peeled, cut into 2" pieces

  • Kosher salt

  • 240ml double cream

  • 240ml whole milk

  • 120ml (1 stick) unsalted butter

  • plus more for serving (optional)

  • Freshly ground black pepper

  • 120ml soured cream

  • A potato ricer

How to make soured cream Mashed Potatoes

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Place potatoes in a large pot and cover with cold water by 2". Generously season with salt and bring to a boil. Reduce heat and simmer until tender, 10–15 minutes. Drain and transfer potatoes to a baking sheet; let stand until dry, 10–15 minutes. Set pot aside.

Meanwhile, heat cream, milk, and butter in a medium saucepan over medium heat; season with salt and pepper.

Pass potatoes through ricer into reserved pot. Mix in warm milk mixture, then soured cream; season with salt. Serve topped with pepper and more butter, if desired.

DO AHEAD: Potatoes can be made 5 hours ahead. Cover and chill. Reheat gently, adding more milk to loosen as needed.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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