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Amish Mashed Potatoes

Amish mashed potatoes are boiled until fork-tender, then mashed with butter, cream cheese, sour cream, and milk for a creamy, mostly smooth texture. This comforting side dish gets a gentle dry-out in the pot before the dairy is added.
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Prep Time 15 minutes
Cook Time 21 minutes
Total Time 36 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 270
Ingredients Method Notes

Ingredients
  

  • 3 lb Yukon Gold potatoes peeled and cut into 1-inch pieces
  • 1 water cold; enough to cover the potatoes by 1 inch
  • 1 tbsp kosher salt divided
  • 4 tbsp unsalted butter
  • 4 oz cream cheese softened
  • 0.5 cup sour cream
  • 0.5 cup whole milk
  • 0.25 tsp black pepper

Method
 

  1. Put the potatoes in a 6-quart pot and cover with cold water by 1 inch; stir in 2 teaspoons of the kosher salt.
  2. Bring to a boil over high heat, then reduce the heat and simmer for 15 to 20 minutes, until the potatoes are fork-tender.
  3. Drain the potatoes well and return them to the pot over low heat for 1 minute, stirring gently to let excess moisture evaporate.
  4. Add the butter and softened cream cheese and mash until mostly smooth.
  5. Mash in the sour cream and milk until creamy.
  6. Stir in the remaining 1 teaspoon kosher salt and the black pepper.

Notes

For the creamiest texture, mash gently and avoid overworking the potatoes. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the texture can turn grainy. For a lactose-free version, use lactose-free butter, cream cheese, sour cream, and milk.