Creamy, simple and unforgettable. Is there anything more comforting than a bowl of creamy, fluffy mashed potatoes? This simple dish has been a family favorite for generations, and this Amish Mashed Potatoes recipe takes it to a whole new level!
With just a few wholesome ingredients and a little bit of love, you can create mashed potatoes that are truly unforgettable. What makes these extra special is that this recipe has been the heart of Amish cooking, and now you can carry it on.
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What makes this recipe so yummy
- 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.
Groceries you'll need: Ingredients
- Potatoes
- Sour Cream
- Regular Butter
- Cream Cheese
- Evaporated Milk
- Salt
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
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.
Recipe variations and substitute ideas
- Potatoes - I used Yukon Golds for this recipe, but russet are also good. I've even heard some folks use red potatoes.
- Garnish - sprinkle some green onions or parsley.
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Necessary gear: Equipment
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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 I think you'll love
How to store leftovers
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.
Mel's kitchen notes
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.
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Amish Mashed Potatoes
Equipment
- 4.5 Quart Pot
Ingredients
- 3 Pounds Yellow Potatoes peeled and cut into 1-2" pieces
- 4 Ounces Cream Cheese softened
- ⅓ Cup Sour Cream room temperature
- ½ Cup Unsalted Butter unsalted
- ¼ Cup Evaporated Milk
- 1 teaspoon Salt
Instructions
- 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.3 Pounds Yellow Potatoes
- Bring to a boil then add 1 teaspoon salt to the water. Cook until potatoes are all fork tender.1 teaspoon Salt
- 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.4 Ounces Cream Cheese, ½ Cup Unsalted Butter, ⅓ Cup Sour Cream
- 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.¼ Cup Evaporated Milk
- Spoon the potatoes into the serving bowl of your choice and pour over the browned butter.
Notes
Nutrition
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