Amish style mashed potatoes
Creamy mashed potatoes with cream cheese and whole milk. Just like the mashed potatoes we enjoyed while old order Amish. Tables were filled to the brim with delicious homemade roasts, mashed potatoes, stuffing, creamed celery, buttery homemade dinner rolls and so much more during our family holidays.
Equipment
- Potato masher (linked below)
- Handheld 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 (or 1/2 stick) salted
- 1/2 teaspoon garlic salt (optional)
Optional Toppings:
- browned butter
- 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 plenty of headspace in the pot.
- 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 with a potato masher 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 (or mash by hand) until milk is well incorporated. Continue adding milk and mashing/blending between each addition until the mashed potatoes reach your 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.
Tried this recipe?Let us know how it was!