These Amish Mashed Potatoes will become your new favorite way to cook this simple dish. Creamy and full of flavor with a nutty browned butter on top, it makes for the best mashed potatoes.
We travel a lot through some Amish country when we go on our hunting trips. This was the first time I had come across these mashed potatoes, at a restaurant run by Amish folks.
There's a few ingredients that I never thought to add to mine.... but now do.
❤️ Why you'll love it
- The ingredients list is not extensive.
- The nuttiness of the browned butter helps bring out the flavor of the potatoes. It's like a nectar of the Gods and in my opinion, is the best mashed potatoes recipe.
- It's the type of side dish that you can pair with almost any meal and it's an easy side dish.
- They make a great side dish for a holiday dinner, like Thanksgiving dinner.
- Amish brown butter mashed potatoes will be your new favorite dish.
- They have the perfect creamy consistency, often called brown butter mashed potatoes.
- We sometimes use these mashed potatoes to pair with our Gumbo instead of a regular potato salad.
- Sour Cream
- Regular Butter
- Cream Cheese
- Evaporated Milk
See recipe card at the bottom of this post for quantities.
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Add peeled potatoes (cut into 1-inch cubes) to a large pot of cold water. Bring to a boil over high heat and add salt.
- Step 2: Cook until fork tender then drain.
- Step 3: Add to the bowl of your stand mixer (or mash by hand with a hand masher). Mix with the whip attachment until totally mixed.
- Step 4: Start adding the cream cheese, sour cream, ¼ cup melted butter, salt. Mix well.
- Step 5: Add the remaining butter to a small pot and cook over medium heat until the butter has become a golden brown and become fragrant with a nutty aroma (with white foam on top). Remove from the heat.
- Step 6: Slowly add the evaporated milk to the potatoes until favored consistency is reached.
- Step 7: Spoon the potatoes into a large bowl and pour the browned butter over the top to serve.
Hint: Make sure to whip the potatoes well before you start to add any of the other ingredients. This will help you to avoid lumps in your mashed potatoes.
🔄 Substitutions and Variations
- Potatoes - I used Yukon Golds for this recipe, but russet are also good. I've even heard some use red potatoes.
- Garnish - sprinkle some green onions or parsley.
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Although I mention using a stand mixer (which I love to use for my Amish mashed potatoes) it is fine to mash your potatoes by hand with a masher if you prefer, or a handheld electric mixer.
I have links in the recipe card below.
📘 More Amish Recipes
- Amish Pumpkin Pie Recipe
- Amish Pumpkin Bread
- Amish Pie Crust Recipe
- Amish Peanut Butter Pie
- Amish Cinnamon Rolls
- Amish Turkey Stuffing Recipe
Once they have cooled completely, cover leftover mashed potatoes with plastic wrap (or use an airtight container) and store in the refrigerator for up to 4 days.
They do freeze well too. Move to a freezer-safe container and freeze for up to 3 months.
Expert Tip: They might have cooled somewhat during the mixing stage. Move the potatoes back to the pot you boiled them in and warm them back up on the stove, if needed.
If you’ve tried this Amish Mashed Potatoes Recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
- 3lb Potatoes, peeled and cut into 1-2" pieces
- 4oz Cream Cheese, softened
- ⅓ Cup Sour Cream, room temperature
- ½ Cup Butter, unsalted
- ¼ Cup Evaporated Milk
- 1 teaspoon Salt
- Peel the potatoes and cut into 1-2" pieces. Place in a pot with enough cold water to cover to 2" above the top of the potatoes.
- Bring to a boil then add 1 teaspoon salt to the water. Cook until potatoes are all fork tender.
- Drain then add the potatoes to your stand mixer with the whip attachment.
- Mix the potatoes completely with the whip attachment, for about 3 minutes, scraping down the bowl a few times.
- Add ¼ Cup melted butter, the cream cheese, sour cream and 1 teaspoon salt.
- While the potatoes are mixing add the remaining butter to a small pot on the stove and cook over medium heat, stirring, until the butter has browned and become fragrant. Turn off the heat.
- Start to add the evaporated milk, slowly, until you reach the consistency you like.
- Spoon the potatoes into the serving bowl of your choice and pour over the browned butter.
You might need to reheat the potatoes a little before adding to the serving bowl. Add back to the pot you boiled them in and heat up on the stove a little. Before topping with the browned butter.
Either russet potatoes or gold potatoes will work fine for this recipe. I prefer the texture and flavor of the gold potatoes for mashed potatoes.
Don't add any of the fluids to the potatoes until you have whipped them up first.
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Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 339Total Fat 19gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 6gCholesterol 53mgSodium 339mgCarbohydrates 38gFiber 4gSugar 4gProtein 6g