Traditional, Creamy Amish Mashed Potatoes Recipe
Creamy and fluffy Amish Mashed Potatoes are so easy to make and pair well as a side dish with many different meat entrees. They are loved by young and old alike.
Ingredients
- 3 lb. russet or gold potatoes approx. 9 -10 potatoes
- 7 - 8 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.3 lb. russet or gold potatoes
- Bring to a boil over high heat. Reduce temperature to medium and cook for about 20 minutes, or until fork tender. You'll want them nice and soft so they are easier to mash without leaving 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/low 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.7 - 8 tbsp. salted butter, divided
- Drain the water from the potatoes. Mash with a hand masher or electric mixer until no more chunks remain.
- Add the remaining 4 - 5 Tbs. butter, salt, pepper, and parsley flakes. Mix.1 1/4 tsp. salt, 1/2 tsp. black pepper, 1/2 - 1 tsp. parsley flakes, optional
- Slowly add milk (a little at a time), 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 milk if you like it more creamy.3/4 to 1 c. whole milk
- Mix until the potatoes are nice and creamy, and serve topped with brown butter.
- Refrigerate and reheat any leftovers, if they're too thick add a bit more milk.
Notes
Keep boiling the potatoes until you are ready to drain and mash them. Don't let them sit in the water after finished boiling, or it may result in gummy mashed potatoes.
If you don't serve the mashed potatoes immediately, you may want to add a bit more milk than normal because they tend to thicken up a bit. You can also heat the milk before adding it to help keep your mashed potatoes hot longer.
You can add whatever variations you like, such as chives, garlic powder, or whatever other flavors you like in there.
Some people also like to add some sour cream or cream cheese. I tend to like mine with just cream or milk. Although if you want to make mashed potatoes ahead of time and reheat them, adding a bit of sour cream and cream cheese helps to keep them creamy.
You can figure about 1 large potato per person for mashed potatoes (I usually add a few extra potatoes for good measure).
*Nutrition is approximate.
Nutrition
Serving: 1servingCalories: 239kcalCarbohydrates: 31gProtein: 4gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 30mgSodium: 412mgPotassium: 761mgFiber: 4gSugar: 2gVitamin A: 370IUVitamin C: 34mgCalcium: 54mgIron: 1mg
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