Lemony Mashed Potatoes with Sour Cream

Lemony Mashed Potatoes with Sour Cream

Cuisine: American


  • 4 pounds Yukon gold potatoes
  • 1 cup unsalted softened butter, in chunks
  • 1/2 cup cream
  • 1/2 cup half and half
  • Zest of 1 lemon
  • 1 tablespoon lemon juice
  • 1 1/2 tablespoon salt
  • 1 tablespoon pepper
  • 1 cup sour cream
  • 3 tablespoons chopped garden parsley and green onions


  • Scrub and rinse potatoes well, then chop them into quarters and rinse under cold water.
  • Fill large saucepan with potatoes, then fill with water to cover by 1 inch. Bring to boil over medium-high heat and cook uncovered until tender to the fork, 25-30 minutes. Drain, return potatoes to pan and shake off excess moisture.
  • Add butter and mash it in, coating potatoes lightly. Add cream and mash until smooth, adding the half and half to thin and smooth potatoes if needed.
  • Finish with lemon juice, zest, salt, and pepper to taste.
  • Gently fold in sour cream, leaving ribbons of white. Garnish dish with chopped parsley and green onions.