Potatoes in Sour Cream Sauce is a simple side dish!
Potatoes in Sour Cream Sauce – Tender boiled potatoes are mixed in a velvety sour cream sauce to make a quick, easy and delicious side dish.
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Anyone who really knows me knows how much I like potatoes.
There is even a section on this blog named “My Love For Potatoes”, go check it out!
I mean, what’s not to love?!
They can be boiled, baked, steamed, pan fried, deep fried ,and even air-fried.
Potatoes are very diverse, so that means they go with many different foods.
They can be a side dish or the star of the show.
And they are great with cheese, sour cream, and other vegetables.
Oh, and butter, they are great with butter!
Perhaps this is why they get a bad wrap?
Because potatoes are good for you, but by the time you load them up with butter, cheese, sour cream and often bacon, they become not so good for you.
This dish is a special treat for us and not the way we eat potatoes on a daily basis.
Everything in moderation. I find I have to indulge myself occasionally or I will end up binging.
Over-indulging is where the problem comes in, so I try to control it with the occasional treat.
Despite being a carb, potatoes are good for you and can be part of a healthy diet.
We ate a plate of these potatoes for lunch while watching football, and not actually as a side dish.
There is a great article over on Healthline that gives the nutritional value of potatoes.
Potatoes are packed full of vitamins like vitamin C and B6.
Plus, they have more potassium than a banana!
We chose to use a 1 1/2 pound bag of The Little Potato Company Terrific Trio.
There are red, yellow and blue creamer potatoes.
The red potatoes have a sweet earthy taste.
While the yellow potatoes have a smooth buttery taste.
And finally, the blue potatoes have a potato flavor with a hint on minerality.
They are small potatoes and I cut them into eighths.
These potatoes go perfectly in the silky sour cream sauce.
Some other comforting side dish recipes you might like:
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Potatoes in Sour Cream Sauce
Ingredients
- 1 1/2 pounds creamer potatoes
- 2 tablespoons butter
- 1/4 cup chopped onion
- 2 tablespoons flour
- 1 cup milk
- 1 cup sour cream
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon sugar
Instructions
- Wash potatoes and cut into eighths.
- Put potatoes in a medium sauce pan and cover about an inch with cold water, bring to a boil over high heat, reduce heat and cook stirring occasionally until fork tender; about 13 - 15 minutes.
- When the potatoes have cooked for 7 - 8 minutes melt the butter in a large skillet over medium heat. Add the onion and cook until they start to brown, about 3 - 5 minutes, stirring occasionally. Add flour and cook for about 1 minute, stirring constantly. Add milk and cook until thick and bubbly, stirring constantly. Remove from heat and add sour cream, salt, pepper and sugar.
- Drain potatoes and keep warm if the sauce isn't done yet. Over medium - low heat add potatoes to the sauce and stir until combined.
Notes
Nutrition Facts
Recipe minimally adapted from Daisy.
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