Amish Brown Butter Mashed Potatoes will rock your world! Garlic mashed potatoes with cream cheese are topped with brown butter in place of gravy. They're the best mashed potatoes ever!
You might be wondering why an Italian is posting a recipe for Amish Brown Butter Mashed Potatoes.
Well, this Italian happens to live about 80 minutes from Amish Country. And I'm telling you, these potatoes are the best thing I ever ate there.
And that's saying a lot, since there's pie in Amish Country. And lots of cheese. And chocolate.
And normally, I can take or leave mashed potatoes and go for oven-roasted potatoes instead. But after one mouthful of brown butter mashed potatoes, I was swooning.
It tastes nutty, toasty, salty, and divine. I've used it in Mashed Turnips with Brown Butter and Bacon and Browned Butter Banana Bread with Frangelico and White Chocolate Chips.
Friends, these Amish browned butter mashed potatoes are so delicious, I can't help but roll my eyes and say "Mmmm," as I savor each bite. They're probably laden with calories, but you can use low-fat milk and cream cheese like I did.
Just don't skimp on the nectar of the gods...I mean, the brown butter.
These will become your go-to Thanksgiving mashed potatoes!
Recipe ingredients
Potatoes: Russets are the best potatoes for mashing and will produce the fluffiest results. Yukon Gold potatoes are the next best type to use.
Garlic: I always add garlic cloves to boil with the potatoes for extra flavor — just as Mom taught me! They later get mashed right along with the spuds to make tasty garlic mashed potatoes.
Butter: I always use salted butter, and it makes the mashed potatoes and brown butter taste heavenly! If you use unsalted butter, you'll probably need to add more salt to the potatoes.
Cream Cheese: Most Amish mashed potato recipes include cream cheese. It's the secret ingredient for making creamy mashed potatoes!
Milk: Nearly one cup of warmed milk will give your Amish mashed potatoes a creamier flavor and consistency. Using warm milk makes it easier to absorb into the potatoes, so you don't have to overmash them.
How to make brown butter mashed potatoes
See the card at the end of this post for the full recipe, but here's an overview.
Brown the butter
Making browned butter simply involves melting it and letting it simmer and bubble until it turns a beautiful caramel color with brown speckles.
- Place the butter in a medium pot over medium-high heat.
- Once melted, lower the heat and swirl the pan or use a spoon to stir the butter around.
- The butter will foam and start to brown. Keep watching the butter so it won't burn.
- When the butter reaches a caramel color, turn off the heat and transfer the butter to a bowl.
Boil and mash the potatoes
- Place the peeled and cut potatoes in a large pot. Add cold water and boil them with salt and garlic for 25 minutes.
- Drain and return the potatoes to the pot. Add butter.
- Mash the spuds with a potato masher (affiliate link).
- Add warmed milk, cream cheese, salt, and pepper. Mash and stir to blend.
Recipe tips
- Try not to use a dark pot to brown the butter, or it will be hard to notice the color of the butter as it cooks.
- When the browned butter is done, immediately transfer it to a bowl so it doesn’t continue cooking and getting burned.
- Use cold water to cover the potatoes in the pot, so they'll cook evenly.
- Don't overmix the potatoes, or they can become gummy. Don't use a mixer.
How to serve it
To serve, scoop some mashed potatoes onto a plate. Make an indentation on top with the back of a spoon, and scoop some brown butter over the top. Garnish with parsley, if desired.
I originally thought the brown butter would be mixed in throughout, plus drizzled on each serving, but I learned the Amish stir in regular butter and only use the brown butter as a topping. I'm guessing that's to keep the mashed potatoes looking pale yellow.
It works for me!
Frequently asked questions
Reheat your potatoes in the microwave, covered.
Yes! Store brown butter in a sealed, microwave-safe container for up to two weeks or freeze it in an ice cube tray for longer storage.
The liquid butter will solidify in the refrigerator. To reheat it, place the container of brown butter in the microwave and heat it on high power until it melts.
If you don't need to reheat the whole container, you can scoop some of the solidified brown butter onto each portion of potatoes and warm them up in the microwave.
Mashed potatoes have the best taste and texture when made at the last minute. If you want to get started ahead of time, you can peel and cut the potatoes the day before and cover them with water before refrigerating them. You also can make the brown butter up to a week in advance.
You can keep the mashed potatoes warm for an hour in a Crockpot without ruining their texture. Grease the Crockpot with cooking spray, then add the warm potatoes you've just made. Place the setting on warm.
Don't add cold potatoes from the refrigerator to the Crockpot to keep on warm, because harmful bacteria could grow, as Southern Living explains.
More potato dishes
- Scalloped Potatoes Without Cheese
- Italian Potato Salad with Green Beans
- Deviled Egg Potato Salad
- Crispy Parmesan Potatoes and Onions
And don't miss these Italian Thanksgiving Dinner Ideas!
Enjoy!
If you try this Amish Brown Butter Mashed Potatoes recipe, be sure to leave a comment and a rating!
Amish Brown Butter Mashed Potatoes
Ingredients
Mashed Potatoes
- 3 pounds potatoes (russet or Yukon gold)
- 2 cloves garlic
- 6 tablespoons salted butter
- 8 ounces cream cheese (Low-fat is fine.)
- ¾ cup milk (2% is fine.)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- parsley for garnish (optional)
Brown Butter Topping
- 12 tablespoons salted butter (see notes)
Instructions
- Set out the cream cheese at room temperature. Rinse and peel the potatoes. Quarter the potatoes (cut them in half, then in half again). Cut the quarters in half again, if they are large. Place the potato chunks into a large pot (6 quarts).
- Add cold water to the pot, enough to cover the potatoes by one inch (starting with cold water instead of hot helps the potatoes cook evenly throughout.)
- Place the pot over high heat on your stove. Add two teaspoons of salt to the water. Peel the garlic cloves and throw them in the pot. Cover the pot, set a timer for 25 minutes, and let the pot come to a boil, making sure to remove the lid when the water is simmering, so the pot doesn't boil over. The potatoes are done when you can easily insert a fork in them; mine took 25 minutes, but it will depend on the size of your potato chunks. You will need to drain the potatoes in a colander in the sink when they are done cooking.
- While the potatoes are cooking, place 1 ½ sticks of butter (12 tablespoons total for a generous amount of brown butter; see notes) in a small or medium heavy pot, such as a stainless steel one. Try not to use a dark pot, or it will be hard to notice the color of the butter as it cooks. Place the pot over medium heat on the stove and let the butter melt. As the butter starts to bubble, lower the heat and stir the butter occasionally as it foams (watch the pot constantly so the butter doesn't burn.) Cook the butter just until it turns a caramel color (you can use your spoon or spatula to push away some bubbles to peek at the color of the butter.) It could take 15-17 minutes to brown and will have a nutty aroma. Immediately turn off the heat and place the pot on a cool burner. Transfer the butter to a bowl so it doesn't continue cooking.
- When the potatoes are done cooking, drain them and return them to your large pot. Add six tablespoons of butter and mash the potatoes with a potato masher or ricer. Warm up the milk in the microwave and add it and the cream cheese to the potatoes, mashing and gently stirring to blend. You can do this over low heat. Don't overmash them. Add ½ teaspoon salt and ¼ teaspoon pepper to the potatoes and stir.
- To serve, scoop some mashed potatoes onto a plate, make an indentation on top with the back of a spoon, and spoon some brown butter over the top. Garnish with parsley, if desired.
- Store leftover brown butter in a sealed container in the refrigerator (it should keep for two weeks). It will solidify but can be reheated in the microwave. Refrigerate leftover potatoes separately. See notes for reheating instructions.
Notes
Nutrition
(Recipe Source: Cooking with Mamma C. Originally published on April 26, 2016 and updated now with new photos and additional information.)
Anna
Definitely the best with the brown butter!
Mamma C
Hi Anna - Yes!
Lori A Darner
Thanks for sharing!!
Mamma C
Hi Lori - You're welcome! Thanks for leaving a review.
Carol Govier
Hi Mamma C,
These potatoes look awesome. I Absolutely love potatoes. Can't wait to try these. I have had, accidentally, brown butter on my popcorn and i can say it was a happy accident. Have been enjoying reading your blog.
Mamma C
Hi Carol - I hope you like these! I'm so glad you're enjoying my blog. If you want to subscribe to receive emails with my recipes, here is the link to sign up.