Amish Mashed Potatoes
Traditional, creamy Amish Mashed Potatoes will be your favorite mashed potatoes ever and best Thanksgiving dinner side dish! The browned butter makes all the difference and these are so full of flavor!
- 3- pounds russet or Yukon Gold potatoes washed
- ½ cup unsalted butter 1 stick, divided
- 1 cup whole milk or half and half
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Peel the potatoes and then cut into 1-inch cubes. Place cut up potatoes 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, approximately 15-20 minutes.
While the potatoes are cooking, heat ¼ cup of the unsalted butter (1/2 stick) in a saucepan over medium heat, stirring constantly, until the butter turns golden brown (browned butter). Be very careful to not let it burn.
Remove butter from the heat and allow to cool slightly. Use a spoon to scoop off the white foam around the top of the browned butter, if there is any. Set the browned butter aside for later.
Drain the water and transfer the cooked 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 potatoes with salt and pepper, to taste. Drizzle the browned butter over top of the mashed potatoes and serve hot. Enjoy!
- The Amish obviously do not use an electric mixer, so these potatoes would traditionally be whipped by hand. I use an electric mixer to save myself the work.
- Whole milk works well, but for even creamier mashed potatoes, half and half or heavy cream is tasty.
- I use russet potatoes, but Yukon Gold is another great option.
- To reheat, warm the potatoes in the microwave until hot, add a little extra milk/cream if they seem dry; whip with an electric mixer until smooth.