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!
Servings 6 Servings
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
Recipe 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.
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.