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! Serve these mashed potatoes with Amish bread stuffing, stuffed chicken or pineapple and citrus glazed ham.

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Creamy Amish style mashed potatoes

Amish style mashed potatoes

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


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


  • 1 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.
  • Drizzle browned butter over top and serve with quick and easy gravy (optional).


For our mashed potatoes (using 7 med-large potatoes) I generally add 3/4-1 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. 
Keyword Amish, Mashed potatoes, cream cheese, browned butter
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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.

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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