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Amish mashed potatoes are rich, creamy, and make an easy side dish for holiday and family dinners. And no gravy is needed because we are topping them with spoonfuls of browned butter for an extra level of flavor.
You may want to prepare a double batch because your guests will be clamoring for seconds of these Amish potatoes. Serve these creamy spuds at your Thanksgiving, Christmas and Easter holiday dinners. Or even for a family Sunday dinner when you’re craving comfort food.
You might wonder why I wouldn’t just make a regular batch of creamed potatoes. Or even what makes these so special. So let me explain.
The major difference between regular mashed potatoes and Amish mashed potatoes is the browned butter. Some Amish potato recipes call for cream cheese, but I decided to skip it because these were delicious and creamy without it.
Browning the butter takes the place of traditional gravy. It also adds a rich and nutty flavor to the dish.
You probably know that the traditional Amish culture does not use electricity, which means they are mashing these babies by hand. Which you can totally do. But to save time (and my arm!) I always use my electric mixer.
If you love potatoes or have a bunch that you need to use up, check out my country potato salad or Italian chicken, potato, and green bean bake. And if you like sweet potatoes you’ve got to try these maple mashed sweet potatoes.
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- russet potatoes
- half and half
- salt and pepper
How to Make Amish Mashed Potatoes Using Just 5 Ingredients
Clean and peel the potatoes, then dice them into 1-inch cubes. Place in a large pot, cover with water and bring to a boil. Cook until they are tender.
While the potatoes are cooking, melt the butter in a saucepan, stirring constantly until it turns brown. Remove from the heat and allow the butter to cool slightly. Remove the white foam by scooping it off the top with a spoon.
Drain the potatoes and transfer to a large bowl.
Add the remaining butter and whip with a hand masher or electric mixer until there are no more lumps.
Pour in the half and half and continue whipping.
Season the mashed potatoes with salt and pepper. Serve with the browned butter drizzled over the top or on individual portions.
Tips for Making
- Russet potatoes are my favorite to use, but you can swap these for Yukon golds.
- If needed, use whole milk in place of the half and half. We don’t recommend other varieties of milk, because they don’t provide the same amount of creaminess.
- To make ahead, peel and dice the potatoes. Cover with water and store them in the fridge overnight. Then that’s one less thing you have to do on the day of your holiday feast.
What to Serve with Amish Potatoes
This hearty side dish pairs well with most proteins, like pot roast with banana peppers, dry brined spatchcock turkey and crispy baked chicken thighs. Add a simple green salad and dinner rolls for a complete meal.
How to Store
Keep leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm in the microwave, add a little more half and half or milk, then whip with an electric mixer until smooth.
If needed, you can make another batch of browned butter, or store it in a separate container. Reheat the browned butter on the stovetop over low heat, then drizzle over warm potatoes.
Holiday Side Dishes
Amish Mashed Potatoes
- 3 pounds russet potatoes, scrubbed and peeled
- 8 tablespoons butter, 1 stick, divided
- 1 cup half and half
- 1 teaspoon salt
- ½ teaspoon black pepper
- Cut the potatoes into 1-inch cubes, place in a large pot and cover with water.
- Bring to a boil over High heat. Reduce temperature to Medium-high and continue cooking the potatoes until fork-tender, about 15-20 minutes.
- Prepare the browned butter while the potatoes are cooking. Heat 4 tablespoons (½ stick) of butter in a saucepan over Medium heat. Stir constantly until the butter turns golden brown. Remove the pan from the heat and allow butter to cool slightly. Using a spoon, remove the white foam by scooping it off the top of the browned butter. Set the browned butter aside.
- When the potatoes are done, drain the water and transfer the potatoes to a large mixing bowl.
- Add 4 tablespoons (1/2 stick) of butter and mash by hand or beat with an electric mixer just until smooth.
- Add the half and half and continue whipping the potatoes until smooth and creamy.
- Season whipped potatoes with salt and pepper to taste. Drizzle the browned butter over the top of the mashed potatoes and serve hot.
- Yukon Golds can be substituted for the russets if preferred.
- You can use whole milk in place of the half and half but we don’t recommend using 2% or skim milk because the potatoes won’t be as creamy.
- Store leftovers in an airtight container in the refrigerator for 3-4 days. To reheat: warm the potatoes in the microwave until hot. Add a little extra half and half or milk and whip with an electric mixer until smooth.
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.