Amish Mashed Potatoes
Deliciously creamy and full of nuttiness Amish Mashed Potatoes make the perfect side dish for any entree.
Equipment
Ingredients
- 3 lb Potatoes peeled and cut into 1-2" pieces
- 4 oz Cream Cheese softened
- ⅓ Cup Sour Cream room temperature
- ½ Cup 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.
- 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.
Notes
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.
Nutrition
Serving: 1g | Calories: 339kcal | Carbohydrates: 38g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Cholesterol: 53mg | Sodium: 339mg | Fiber: 4g | Sugar: 4g
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