Creamy Amish Mashed Potatoes Recipe
Traditional, Creamy Mashed Potatoes are served quite frequently in most Amish homes. They are a delicious and easy side dish that pairs well with many different meat entrees. And a well-loved dish with the young and old.
I grew up eating Amish mashed potatoes probably at least once or twice a week, as they were a regular dish in our home. We always had plenty of potatoes because we grew rows of them in our huge garden.
Actually, for a few years, we grew enough potatoes to sell. We planted them in our field and had a potato digger that we pulled behind our tractor once they were ready to dig, then we kids had to pick them up. Our reward at the end of the day was a bowl of ice cream.
We sold a lot of them and stored enough to last us till next season, in our root cellar. So potatoes were a regular staple in our home.
If you’ve never made homemade mashed potatoes before, let me assure you that it’s really quite simple. And this won’t be the last time you’ll make these because they taste so much better than those instant flakes you buy at the store. I tried to get my kids to eat instant potatoes once. I even doctored them up a bit, but my kids refused to eat them because they thought they were nasty.
Amish mashed potatoes are gluten-free
I have a daughter who has food sensitivities, and she is currently on a gluten-free and vegetarian diet. So it can be challenging to cook meals that she can enjoy. Thankfully, healthy mashed potatoes are a dish that she can eat and loves as well.
Simple Instructions on how to make your creamy and fluffy mashed potatoes for six:
You start by peeling your potatoes (you can use russet or gold). Rinse them, and cut them into slices or chunks, whatever you prefer. I slice mine fairly thin so they cook faster.
Put them in a kettle and basically cover them with water. Cover and bring to boil over high heat. Reduce heat to medium and cook till fork-tender, approximately 15-20 minutes. You want them very soft to make smooth mashed potatoes. Drain the water.
I use my electric mixer to mash them, but you can also just use a hand masher.
As an Amish girl growing up, whenever we’d have a large crowd to cook for, we’d have a huge pot of potatoes to mash. We’d use a hand masher, and it would tire out your arm before you’d get them all nice and creamy, so we’d take turns mashing.
After you have them mashed to where there are no more chunks, add your butter, salt, and pepper. Continue mixing, slowly adding the milk or cream until your creamed potatoes are the consistency you want.
Brown Butter for your Dutch Mashed Potatoes
Now one of the most important ingredients to amazing Amish mashed potatoes is the brown butter on top. If you’ve never made brown butter before, it’s really quite simple. And it adds so much amazing flavor to so many dishes. Put brown butter over your cooked vegetables instead of regular butter, and you will never go back :).
You just melt your salted butter (unsalted will not work) over medium heat and continue cooking it until it turns foamy and brown. It will smell amazing! You’ll need to keep your eye on it because you don’t want it burned, just nice and browned with maybe a few dark flecks in it.
Now pour your browned butter over the top of your creamy Amish mashed potatoes, and enjoy! This is a very traditional and fluffy mashed potatoes recipe. And these are the best mashed potatoes ever!
More Amish Recipes you may want to try…
Pennsylvania Dutch Potato Filling Recipe
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Items you may need…
Traditional, Creamy Amish Mashed Potatoes
Ingredients
- 3 lb. russet or gold potatoes approx. 9 -10 potatoes
- 7 tbsp. salted butter, divided
- 3/4 to 1 c. whole milk can use whatever milk you have on hand, but if you like your potatoes more creamy try substituting some heavy cream for the milk
- 1 1/4 tsp. salt or more to suit your taste
- 1/2 tsp. black pepper
- 1/2 – 1 tsp. parsley flakes, optional
Instructions
- Peel and rinse your potatoes.
- Cut potatoes into slices or chunks and place them in a large cooking pot. Almost cover with water, and place the lid on.
- Bring to boil over high heat. Reduce temperature to medium and cook for about 15 – 20 minutes, or until fork tender. You'll want them nice and soft so they are easier to mash without having lumps.
- Meanwhile, as you're waiting for your potatoes to cook, you can prepare the brown butter. Place 3 Tbs. salted butter into a saucepan or small skillet. Melt over medium heat, and continue cooking until it smells nutty and looks slightly browned. It may continue browning a bit more after removing it from the heat, so keep your eye on it. You don't want it burned.
- Drain the water from potatoes. Mash with hand masher or electric mixer until no more chunks remain.
- Add 4 Tbs. butter, salt, pepper, and parsley flakes. Slowly add milk, continuing to mix, and scraping the sides and bottom to make sure it's all incorporated. You may not need all the milk, just add till it's the right consistency for you. And you can substitute some heavy cream for the milk if you like it more creamy.
- Mix until it's nice and creamy, and serve topped with brown butter.
Mmmmm soo yummy