They’re just mashed potatoes. But everyone knows how to make mashed potatoes, right? Well, not necessarily, but either way, I LOVE mashed potatoes as long as they are “real” and I love Amish Mashed Potatoes even more. You don’t even want to know how much butter I like on my mashed potatoes, and don’t forget the salt and pepper. Do forget the canned gravy though.
Amish Mashed Potatoes are a special kind of treat. We don’t eat them all the time but I love to make them for special occasions or holidays, and they are the best served up with my favorite turkey recipe.
A basic “easy” way to know how many potatoes to use when making mashed potatoes: figure 1 medium potato per person with a few extra thrown in. It works. Truly it does. My favorite potatoes to use are red potatoes. They don’t need to be peeled unless you just don’t like ANY peels in your mashed potatoes, and they look pretty.Print
- Potatoes (1 medium potato per child, 1 – 1.5 medium potatoes per adult)
- *3 cloves garlic, diced or smashed (4-10 people) 5 cloves (10-17 people)
- 1/4 cup butter (for 4-8 people) 1/3 cup (8-12 people) 1/2 cup (13-17 people)
- 4 ounces cream cheese (4-10 people), 6 ounces (8-12 people), 8 ounces (10-17 people)
- Salt and pepper to taste
- Cover with cold water. (About an inch over them)
- Cook on medium, with the lid on. Watch that they don’t boil over!!
- While they are cooking, brown 1/2 stick butter,
- Use a fork to test for done-ness. When they are soft, pull them off the stove and drain them.
- Put them in a bowl or pan that is safe to mash them in (no non-stick).
- Add cream cheese and butter and mash.
*The garlic is my own addition to the dish.
Yes, I realize they aren’t the healthiest version of mashed potatoes but they are so worth it. Do not get between me and my mashed potatoes!! How do you “dress up” your mashed potatoes?