If you love good mashed potatoes, then these Amish Mashed Potatoes are for you. This simple recipe makes the richest, creamiest, mashiest mashed potatoes you’ve ever had!
Is there anything better than mashed potatoes on the side of any main dish? No, the answer is no. Don’t believe us? Give this recipe a try, and get ready to fall in love.
Table of contents
❤️ Why You’ll Love This Recipe
- It only uses a handful of simple ingredients.
- It’s an incredibly easy side dish to make, and it comes together so quickly.
- Mashed potatoes are a classic that everyone loves.
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This recipe only uses a few kitchen staples that you probably already have in your kitchen right now if you do any amount of cooking at all. The major players are below, but you’ll find the full ingredient list along with amounts in the recipe card at the end of the post.
- Russet potatoes
- Whole milk
🔪 How to Make Amish Mashed Potatoes
This is an incredibly simple recipe to make. After all, it’s just mashed potatoes! It only takes a few simple steps, and you’ll be all done.
Step 1: Cook the Potatoes
Peel and cut the potatoes into 1-inch cubes. Add them to a pot with water and bring to a boil over high heat. Then, reduce the heat to medium-high and cook until fork-tender – about 15 to 20 minutes.
Step 2: Make the Browned Butter
While the potatoes cook, heat 1/2 the stick of butter in a saucepan over medium heat, stirring constantly, until the butter turns golden brown. Remove it from the heat and allow it to cool slightly. Then, use a spoon to scoop off the white foam around the top of the butter. Set aside.
Step 3: Mash the Potatoes
Drain the potatoes and transfer them to a large mixing bowl. Add the other 1/2 stick of butter and beat until smooth. Then, add the milk and continue whipping until smooth and creamy.
Step 4: Serve
Season with salt and pepper to taste, drizzle the potatoes with browned butter, and serve hot. Enjoy!
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Plain – You can omit the browned butter if you like.
- Garlic Mashed Potatoes – Try adding roasted garlic for garlic mashed potatoes.
- Extra Creamy – For extra creamy and rich mashed potatoes, try using half and half or cream.
- Russet Potatoes – Yukon Gold potatoes work very well in this recipe.
If you love easy, delicious potato sides like this one, then check out our slow cooker cheesy potatoes.
- Measuring cups and spoons
- Cutting board
- Mixing bowl
- Hand mixer
Store these mashed potatoes in an air-tight container for up to 5 days in the refrigerator. For longer storage, you can freeze them for up to 3 months in an air-tight, freezer-safe container.
- 1-inch cubes are the perfect size for fast cooking and tender potatoes that won’t disintegrate while boiling.
- Be sure you don’t boil your potatoes on high heat. Boiling with heat that’s too high can cause your potatoes to fall apart.
- A hand mixer is the best way to get super creamy mashed potatoes.
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Russet and Yukon Gold are the best potatoes to use for mashed potatoes. Their starch content makes for fluffy, creamy mashed potatoes.
Waxy potatoes like white and red potatoes are terrible for mashed potatoes. Their wax content produces a gummy final product when mashed.
Overworking the potatoes will result in a gluey final product. Mix the potatoes with the hand mixer until fully combined and no further.
🍽 More Recipes
Do you enjoy potatoes? Then try these delicious recipes:
📌 PIN IT!!
Want to make this amish mashed potatoes recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Amish Mashed Potatoes
- Measuring Cups and Spoons
- Cutting board
- Mixing Bowl
- Hand mixer
- 3 pounds russet or Yukon Gold potatoes washed
- ½ cup butter 1 stick, divided
- 1 cup whole milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- Peel the potatoes and cut into 1-inch cubes. Place the potato cubes in a large pot and cover with water.
- Bring to a boil over high heat, then reduce to medium-high and cook the potatoes until fork-tender, about 15-20 minutes.
- While the potatoes are cooking, heat ¼ cup of the butter (1/2 stick) in a saucepan over medium heat, stirring constantly, until the butter turns golden brown. Remove from the heat and allow to cool slightly. Use a spoon to scoop off the white foam around the top of the browned butter. Set the browned butter aside.
- Drain the water and transfer the potatoes to a large mixing bowl.
- Add ¼ cup of the butter (1/2 a stick) and beat with an electric mixer until smooth.
- Add the milk and continue whipping the potatoes until smooth and creamy.
- Season with salt and pepper to taste. Drizzle the browned butter over top of the mashed potatoes and serve hot.
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