Amish Mashed Potatoes
Indulge in the ultimate comfort food experience with these Amish Mashed Potatoes with Browned Butter. Creamy, velvety mashed potatoes meet the irresistible nuttiness of browned butter in a harmonious marriage of flavors, perfect for any occasion and Thanksgiving day!
If you are looking for more Thanksgiving Day recipes, the Oven roasted Vegetables and Crockpot Ham Recipe is a must-try!
Amish Mashed potatoes, the ultimate comfort food, have a special place in our hearts and on our plates. They’re a versatile side dish that can be enjoyed year-round, whether as a cozy companion to a winter roast or a perfect addition to a summer picnic.
Today, we’re diving into the world of mashed potatoes with a twist – introducing you to our delightful recipe for Amish mashed potatoes with browned butter.
If you’re a fan of this classic side dish, you’re in for a treat. And if you’re new to the magic of mashed potatoes, prepare to be won over by their irresistible creaminess and rich, nutty flavor.
Amish Mashed Potatoes
Why You’ll Love This Recipe:
When it comes to Amish mashed potatoes, there are countless recipes out there, but ours is a standout for a reason.
First and foremost, the star of the show is the browned butter. It adds a depth of flavor and a hint of nuttiness that takes these mashed potatoes to a whole new level of deliciousness. The process of browning butter involves cooking it until it turns a beautiful golden brown, intensifying its taste and aroma. This simple yet elegant touch elevates the humble mashed potato into a gourmet delight.
Furthermore, our recipe strikes the perfect balance between creamy and fluffy. The combination of whole milk and butter ensures a luscious, velvety texture that’s guaranteed to please your taste buds. Whether you’re serving these mashed potatoes for a holiday feast or a weeknight dinner, they’re sure to become an instant family favorite.
How to Make the Recipe:
Making these Amish Mashed Potatoes is a breeze, and it will make you the star of your next meal. Here’s a step-by-step guide on how to create this delectable dish:
Ingredients:
- Russet or Yukon Gold potatoes, washed
- Butter
- Whole milk
- Salt
- Black pepper
Directions:
- Prepare the Potatoes: Start by peeling the potatoes and cutting them into 1-inch cubes. Place the potato cubes in a large pot and cover them with water.
- Boil the Potatoes: Bring the pot of potatoes to a boil over high heat, then reduce the heat to medium-high and cook the potatoes until they’re fork-tender, which should take about 15-20 minutes.
- Brown the Butter: While the potatoes are cooking, heat ¼ cup of the butter (1/2 stick) in a saucepan over medium heat. Stir constantly until the butter turns a beautiful golden brown. Remove it from the heat and let it cool slightly. Use a spoon to skim off the white foam on top of the browned butter, then set it aside.
- Drain and Mash: Once the potatoes are done, drain the water and transfer the potatoes to a large mixing bowl. Add ¼ cup of the butter (1/2 a stick) and use an electric mixer to beat them until smooth.
- Add Creaminess: Pour in the milk and continue whipping the potatoes until they’re incredibly smooth and creamy.
- Season to Perfection: Season the mashed potatoes with salt and pepper to taste. Finally, drizzle that wonderful browned butter over the top.
And there you have it – a scrumptious bowl of Amish Mashed Potatoes that’s ready to be devoured.
Variations For These Amish Mashed Potatoes
While our classic recipe is simply irresistible, there are plenty of ways to get creative with your mashed potatoes:
- Cheesy Mashed Potatoes: Fold in your favorite cheese, whether it’s cheddar, Parmesan, or goat cheese, for a cheesy twist.
- Garlic Mashed Potatoes: Infuse your potatoes with roasted garlic cloves for a fragrant and flavorful variation.
- Herb-Infused Potatoes: Mix in fresh herbs like rosemary, thyme, or chives to add a burst of freshness to your mashed potatoes.
- Loaded Mashed Potatoes: Top your mashed potatoes with crispy bacon bits, chives, and a dollop of sour cream for a loaded baked potato-inspired dish.
- Sweet Potato Mash: Substitute half of the russet or Yukon Gold potatoes with sweet potatoes for a sweet and savory combo.
Storage and Make-Ahead Tips:
If you find yourself with leftover mashed potatoes (although that might be a rarity), fear not! Mashed potatoes can be stored for later enjoyment. Simply transfer them to an airtight container and refrigerate. When you’re ready to reheat, warm them in the microwave until hot, adding a bit of extra milk or cream to maintain their creaminess. Give them a good whip with an electric mixer to restore their smooth texture.
Additionally, you can prepare mashed potatoes ahead of time for special occasions. Make them a day or two in advance and store them in the fridge. When it’s time to serve, reheat and garnish with browned butter for that fresh-from-the-stove taste.
Amish Mashed Potatoes
Ingredients
- 3- pounds russet or Yukon Gold potatoes washed
- ½ cup butter 1 stick, divided
- 1 cup whole milk
- 1 tsp salt
- ½ tsp black pepper
Instructions
- 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.
Notes
1. Amish of course do not use an electric mixer, so these potatoes would normally be whipped by hand. That is way too much work for me, so I use an electric mixer.
2. Whole milk works well, but for even creamier mashed potatoes, half-and-half is delicious.
3. I use russet potatoes, but Yukon Gold is a wonderful option.
4. To reheat, warm the potatoes in the microwave until hot, add a little extra milk/cream, and whip with an electric mixer until smooth.
Common Questions About Mashed Potatoes:
Now, let’s address some of the common questions that often pop up when it comes to mashed potatoes:
- Can I use different types of potatoes for Amish mashed potatoes?
Absolutely! While our recipe calls for russet or Yukon Gold potatoes, you can experiment with other varieties. Each type will bring its unique flavor and texture to the dish.
2. Can I make Amish mashed potatoes without an electric mixer?
Yes, you can! Traditional mashed potatoes were whipped by hand or with a potato masher. While it requires a bit more effort, it’s certainly doable and can be quite satisfying.
3. Can I make Amish mashed potatoes ahead of time and freeze them?
While mashed potatoes can be refrigerated for a few days, freezing is not recommended. Potatoes tend to change in texture when frozen and thawed, resulting in a less desirable consistency.
This Amish Mashed Potatoes recipe is a delightful way to elevate a classic dish. Whether you’re a mashed potato aficionado or a newcomer to this comfort food, these creamy and flavorful potatoes are sure to leave your taste buds craving for more. Feel free to get creative with variations, make them ahead of time, and savor the magic of mashed potatoes with browned butter – a true culinary delight that never goes out of style.
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