Amish mashed potatoes are rich, creamy, and make an easy side dish for holidays and family dinners. And no gravy needed because we are topping them with spoonfuls of browned butter for an extra flavor boost.
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.
Notes
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.