Amish Brown Butter Mashed Potatoes feature creamy whipped potatoes that are drizzled with browned butter. They’re the perfect side dish for meatloaf, Mississippi pot roast, roast turkey, or any other comfort food.
Easy Amish Brown Butter Mashed Potatoes
If you’ve ever been to “Amish country” in places like Pennsylvania and Ohio, you’ve likely had the absolutely perfect mashed potatoes topped with browned butter. They are heavenly! Now, with this recipe, you can make the best brown butter mashed potatoes in your own kitchen.
These are similar to regular mashed potatoes but with a nutty brown butter topping. I use an electric mixer to whip them into light, fluffy potatoes then drizzle the brown butter over top. It’s absolute perfection!
I love to serve these with Mississippi Pot Roast but they go so well with pretty much any comfort food or dish that you’d typically serve mashed potatoes with. They’re even perfect as a holiday side dish!
What Does Brown Butter Taste Like?
The brown butter is really what sets these Amish mashed potatoes apart from other mashed or whipped potatoes. Brown butter is simply butter that’s cooked on the stovetop until the color changes. It has a very nutty and bold aromatic flavor that tastes incredible – especially when paired with fluffy whipped mashed potatoes.
What You’ll Need
Here’s what you’ll need to make Amish Style Mashed Potatoes (the exact measurements and full recipe instructions are below in the easy-to-print recipe card):
- Potatoes – The best potatoes to use are Yukon Gold or russet. Wash the potatoes really well before peeling to remove any dirt.
- Butter – For this recipe, stick with salted butter for the added flavor.
- Whole milk – Lower fat milk like 2% or skim milk do not give the potatoes the right flavor and creaminess. You can use half and half for even richer potatoes if you wish.
- Salt & pepper
How to Make Brown Butter Mashed Potatoes
There are just a few steps to making this easy side dish, making it an ideal side dish for all occasions.
- Boil the potatoes. Cut the potatoes into 1-inch cubes then cover them with water in a large pot. Bring to a boil then cook over medium-high until fork-tender.
- Make the browned butter. Heat up the butter in a saucepan over medium heat, stirring constantly until it turns a golden brown color. Remove from heat. Scoop off the white foam from the top and set aside.
- Whip the potatoes. Drain the potatoes and add to a large mixing bowl with the remaining butter. Beat until smooth then add the milk and continue whipping until smooth and creamy. Season with salt and pepper.
- Serve. Drizzle the browned butter over the mashed potatoes and serve hot.
Tips for the Best Brown Butter Potatoes
For the best and fluffiest whipped brown butter potatoes, keep the following things in mind.
- Use the right potatoes. For fluffy mashed potatoes, you’ll want to use starchy potatoes like Yukon Gold or Russet. Others may have a thinner consistency in the end.
- Take care not to burn the butter. While browned butter has an incredible nutty aroma, burnt butter does not. Be sure to stir the butter constantly and remove it from the heat when it turns golden brown.
- How do I know when the potatoes are done boiling? Potatoes are ready to be drained when you can easily pierce them with a fork.
- Do I have to use an electric mixer? The Amish obviously do not use an electric mixer to make brown butter potatoes but whip the potatoes by hand. This takes a while and can really wear out your arm, so we take the easy route and use an electric mixer.
Serving Suggestions
As I mentioned above, I absolutely love serving these brown butter mashed potatoes with my Mississippi Pot Roast. It’s one of my favorite meals to make.
But they’re also incredible with comfort foods like meatloaf and chicken fried steak or as a slightly fancier version of classic mashed potatoes with steak and roast turkey. We also like to serve them on holidays like Thanksgiving and Christmas as well.
How to Store and Reheat Leftovers
Keep the leftover brown butter mashed potatoes in an airtight food storage container in the refrigerator for up to three days. When reheating, add a little milk and possibly a small amount of butter if needed. The potatoes will reheat easily in the microwave. After they’re hot, whip them by hand to make them smooth and creamy again.
Can You Freeze Mashed Potatoes?
Yes, you can freeze these Amish style mashed potatoes. Store them in a food storage container or in a zip-top bag and remove as much air as possible. The moisture in the potatoes will form ice crystals and quickly freezer burn, so we don’t recommend keeping frozen mashed potatoes for more than a month.
More Easy Side Dishes:
- KFC Coleslaw Recipe
- Crack Potatoes
- Cheesy Roasted Asparagus
- 5-Ingredient Souper Rice
- Slow Cooker Cowboy Beans
- Crock Pot Creamed Corn
Brown Butter Mashed Potatoes
Ingredients
- 14 ounces potatoes Russet or Yukon Gold
- 2.5 ounces unsalted butter divided, 1 oz folded in + 1.5 oz browned on top
- 1/3 cup heavy cream or half-and-half, warmed
- Salt and white pepper to taste
- 1 Tablespoon chives or scallion greens, finely sliced
Instructions
- Peel and cube potatoes into even pieces. Start in cold salted water, bring to a boil, and cook until completely tender — a knife should slide in with zero resistance, about 20 minutes.
- Drain thoroughly and return to the hot pot for 30 seconds over low heat. This step drives off excess moisture that would otherwise make the mash watery.
- Mash with a potato ricer or hand masher — never a food processor or blender. The blades break down starch granules into a stretchy, gluey paste. A ricer or masher leaves them intact.
- Fold in the 1 oz of cold butter, cut into small pieces, while the potatoes are still hot. Cold butter melts more slowly and evenly, creating a richer, more cohesive texture.
- Add warm cream gradually, folding gently until you reach the desired consistency — creamy but firm enough to hold a shape in the bowl.
- Season with salt and white pepper. Taste at this stage — it needs more salt than you think.
- Plate in bowls, making a well in the center with the back of a spoon. The well is the landing zone for the brown butter.
- Brown the remaining 1.5 oz of butter following the Pillar technique. Pour immediately into the well — it should pool in the center and slowly spread outward.
- Garnish with chives and serve immediately. The brown butter absorbs into the mash quickly, so present before it disappears.
Last Step:
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