Amish Brown Butter Mashed Potatoes
If you love mashed potatoes, these Amish Brown Butter Mashed Potatoes are the perfect recipe for you! Whipped potatoes with milk or cream, butter, salt, and pepper, then drizzled with browned butter–a delicious side dish for meatloaf, chicken, steak, roast turkey, or any other homey comfort food meal.
Brown Butter Mashed Potatoes
There’s really nothing like fresh whipped potatoes to compliment a meal. You just can never go wrong with this side dish, and we think Brown Butter Mashed Potatoes are the best ever for Thanksgiving potatoes or just for a weeknight dinner.
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 mashed potatoes in your own kitchen.
Need more side dish recipes? Look no further, we’ve got you covered! KFC Coleslaw Recipe | Crack Potatoes | Cheesy Roasted Asparagus | 5-Ingredient Souper Rice | Slow Cooker Cowboy Beans | Crock Pot Creamed Corn
The Ingredients
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 – use regular salted butter.
- Whole milk – lower fat milks 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 – use ground black pepper.
How to Make Brown Butter Mashed Potatoes
Peel the potatoes and cut into 1-inch cubes. Place the potato cubes in a large pot and cover with water. Bring to a boil over high heat, then reduce to medium-high and cook the potatoes until fork-tender, about 15-20 minutes.
While the potatoes are cooking, heat ¼ cup of the butter (1/2 stick) in a saucepan over medium heat, stirring constantly, until the butter turns golden brown. Remove from the heat and allow to cool slightly. Use a spoon to scoop off the white foam around the top of the browned butter. Set the browned butter aside.
Drain the water and transfer the potatoes to a large mixing bowl.
Add ¼ cup of the butter (1/2 a stick) and beat with an electric mixer until smooth. I also added the salt and pepper at this point.
Note: the Amish do not use an electric mixer, 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.
Add the milk and continue whipping the potatoes until smooth and creamy.
Taste the mashed potatoes and adjust the seasonings if needed. Drizzle the browned butter over top of the mashed potatoes and serve hot.
How to Store and Reheat Leftover Mashed Potatoes
Keep the leftover 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. 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 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.
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Amish Brown Butter Mashed Potatoes
Ingredients
- 3 pounds russet or Yukon Gold potatoes washed
- ½ cup butter 1 stick, divided
- 1 cup whole milk
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Peel the potatoes and cut into 1-inch cubes. Place the potato cubes in a large pot and cover with water.
- Bring to a boil over high heat, then reduce to medium-high and cook the potatoes until fork-tender, about 15-20 minutes.
- While the potatoes are cooking, heat ¼ cup of the butter (1/2 stick) in a saucepan over medium heat, stirring constantly, until the butter turns golden brown. Remove from the heat and allow to cool slightly. Use a spoon to scoop off the white foam around the top of the browned butter. Set the browned butter aside.
- Drain the water and transfer the potatoes to a large mixing bowl.
- Add ¼ cup of the butter (1/2 a stick) and beat with an electric mixer until smooth.
- Add the milk and continue whipping the potatoes until smooth and creamy.
- Season with salt and pepper to taste. Drizzle the browned butter over top of the mashed potatoes and serve hot.
