Amish Style Mashed Potatoes

These mashed potatoes are rich and creamy- making a great side to your Holiday meal or any occasion! After having these, instant potatoes will never be the same! This method for Amish mashed potatoes was passed on by my mother and her mother before her. We never really had a set recipe for making these creamy mashed potatoes, more of a dump and taste until they seem right type of deal, but no matter what, my Grandma and Mom always made the best and creamiest mashed potatoes! Serve these mashed potatoes doused with quick and easy gravy and try serving them with Amish bread stuffing, stuffed chicken or pineapple and citrus glazed ham.

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Amish Style mashed potatoes

Amish style mashed potatoes

marilynpeight
Creamy mashed potatoes with cream cheese and whole milk, just like the ones we had while growing up in the old order Amish community!
5 from 1 vote
Prep Time 15 minutes
Cook Time 45 minutes
Course Side Dish
Cuisine Amish
Servings 5

Equipment

  • Potato masher (linked below)
  • hand mixer (linked below)
  • Stock pot (linked below)
  • Serving dish (inked below)

Ingredients
  

  • 5-7 large russet potatoes (or any baking potatoes)
  • 1 teaspoon salt
  • 1/3-1/2 cup whole milk *see note below
  • 4 oz. cream cheese
  • 1/4 cup butter salted
  • 1/2 teaspoon garlic salt (optional)

Optional Toppings:

  • browned butter for topping
  • fresh parsley for garnish

Instructions
 

  • Peel the potatoes, removing any blemishes and spots, then cube and place potatoes in a 5 quart stock pot. Add enough water to ensure all potatoes are covered with an extra 1/2 inch of head space.
  • Stir in salt, then bring to a boil over high heat. Once boiling, reduce temperature to medium heat and cook without a lid for 40-45 minutes or until the potatoes are very soft. *See note below
  • Drain water from the potatoes and mash lightly until all large chunks are gone. Add the cream cheese and butter (cubed into small chunks), then add garlic salt. Add 1/4 cup milk and blend with a hand mixer for a few minutes until milk is well incorporated. Continue adding milk and blending between each addition until the mashed potatoes reach the desired consistency (more or less milk may be needed according to your preference).
  • Drizzle browned butter over top (optional) and serve with quick and easy gravy.

Notes

For our mashed potatoes (using 7 med-large potatoes) I generally add 1/2-3/4 cup of whole milk. We prefer our mashed potatoes to be fairly smooth and creamy, but preferences vary so I suggest only adding milk until the texture is right for you. 
Additional notes and step by step photos below. 
Keyword Amish, Mashed potatoes, cream cheese, browned butter
Tried this recipe?Let us know how it was!

Equipment needed for these creamy Amish style Mashed Potatoes:

  • Potato Masher I like to use a potato masher to mash the potatoes a bit before adding the wet ingredients. This helps to break up some of the clumps before blending them. Note* You don’t need to use a blender if you wish to mash the potatoes by hand, which is how we did them in the old order Amish community where we didn’t have electricity.
  • Hand mixer A hand mixer makes blending up the potatoes to a smooth and creamy consistency so much easier!
  • Stockpot I like to use a medium-large sized pot to boil my cubed potatoes in. It is necessary to use a pot that is big enough to hold up to some bubbling as potatoes tend to foam and bubble over while cooking.
  • Serving dish A pretty serving dish makes serving these mashed potatoes even more fun don’t you think?

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Main Dishes you may enjoy with these Amish style mashed potatoes:

Ingredients needed for these creamy Amish style mashed potatoes: Potatoes, whole milk, butter, garlic salt (optional), salt and cream cheese. Optional toppings: browned butter and fresh parsley.

How do I know how much milk to add to these mashed potatoes?

Potatoes vary in size so the amount of milk you need will vary slightly as well. Feel free to adjust the amount of milk to make the consistency of the potatoes according to your preference.
I find that the softer the potatoes are the less lumpy they will be. If you prefer even less lumps I would suggest investing in a ricer and ricing your potatoes after cooking.

Step 1-2:

  • Peel the potatoes, removing any blemishes and spots, then cube and place potatoes in a 5 quart stock pot. Add enough water to ensure all potatoes are covered with an extra 1/2 inch of head space.
  • Stir in salt, then bring to a boil over high heat. Once boiling, reduce temperature to medium heat and cook without a lid for 40-45 minutes or until the potatoes are very soft.

Step 3: Drain water from the potatoes and mash lightly until all large chunks are gone. Add the cream cheese and butter (cubed into small chunks), then add garlic salt. Add 1/4 cup milk and blend with a hand mixer for a few minutes until milk is well incorporated. Continue adding milk and blending between each addition until the mashed potatoes reach the desired consistency.

Amish Style mashed potatoes
Amish Style mashed potatoes

Step 4: Drizzle browned butter over top and serve with quick and easy gravy (optional).

Storage for leftover mashed potatoes:

Immediately refrigerate these mashed potatoes after serving. Do not keep these mashed potatoes on warm for extended periods of time in a crockpot. This can cause bacteria to breed, which can cause nasty side effects. These mashed potatoes can also be frozen for several months, although they can become more watery when frozen.

Amish Mashed Potatoes:

The Amish are masters at making mashed potatoes, I never sat down to an Amish meal with mashed potatoes and found them clumpy or lacking in creaminess. One of their tricks is to mash them by hand until the cows come home.
When my Mom had her catering business, she would often have groups of 30-40 people. That requires a lot of potatoes! I remember watching her enveloped in a cloud of steam faithfully “shtomping” (mashing) her potatoes. She also grew up on a farm, helping with making hay and milking the cows. Yes, my Mom had some muscle!
I haven’t acquired the strength or patience to mash all of my potatoes by hand so I simplified the recipe by using a hand mixer. However, if you are looking to add a quick arm workout while making dinner feel free to utilize that potato masher! 🙂

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