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Amish Mashed Potatoes

Amish mashed potatoes combine russet potatoes with butter, cream cheese, sour cream, and warm milk for a creamy, rich texture. They’re baked covered in a 9x13-inch dish until steaming hot throughout, making them easy to prepare ahead for serving.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting time 5 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tsp nonstick cooking spray
  • 3 lb russet potatoes peeled and cut into 1-inch chunks
  • 4 qt water cold
  • 1 tbsp kosher salt divided
  • 4 tbsp unsalted butter melted
  • 0.5 block (8 oz) cream cheese softened and cut into pieces
  • 0.5 cup sour cream
  • 0.5 cup whole milk warmed
  • 0.5 tsp ground black pepper

Equipment

  • 1 8-quart pot
  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 350°F and coat a 9x13-inch baking dish with nonstick cooking spray.
  2. Put the potatoes, water, and 2 teaspoons of the salt in an 8-quart pot and bring to a boil over high heat.
  3. Reduce the heat and simmer for 15–20 minutes, until the potatoes are easily pierced with a fork.
  4. Drain the potatoes well, return them to the pot, and mash with the melted butter until mostly smooth.
  5. Add the cream cheese, sour cream, warm milk, remaining 1 teaspoon salt, and pepper, then mash or stir just until creamy.
  6. Transfer the potatoes to the prepared dish and cover tightly with foil.
  7. Bake for 25–30 minutes, until steaming hot throughout.
  8. Let the potatoes rest for 5 minutes before serving.

Notes

Mash the potatoes while they are hot for a smoother texture. Refrigerate leftovers for up to 3 days; freezing is not recommended because the dairy can separate. For a dairy-free version, use plant-based butter, cream cheese, sour cream, and milk.