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Amish Mashed Potatoes

Amish mashed potatoes are boiled until very tender, then mashed with butter, warm milk, and sour cream for a creamy, rich texture. Yukon Gold potatoes make this comforting side dish especially smooth.
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Prep Time 10 minutes
Cook Time 20 minutes
standing 1 minute
Total Time 31 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb Yukon Gold potatoes peeled and cut into 1 1/2-inch pieces
  • 3 qt cold water plus more as needed to cover
  • 1 tbsp kosher salt divided
  • 6 tbsp unsalted butter
  • 0.75 cup whole milk warmed
  • 0.5 cup sour cream
  • 0.5 tsp black pepper

Equipment

  • 1 8-quart pot

Method
 

  1. Put the potatoes, 3 quarts cold water (adding more if needed to cover by 1 inch), and 2 teaspoons of the salt in an 8-quart pot.
  2. Bring to a boil over high heat.
  3. Adjust the heat to maintain a steady boil and cook for 15 to 20 minutes, until the potatoes are very tender when pierced with a fork.
  4. Drain the potatoes well and return them to the pot.
  5. Let them stand for 1 minute to release excess steam.
  6. Add the butter and mash the potatoes with a potato masher until the butter is melted and incorporated.
  7. Add the warm milk, sour cream, remaining 1 teaspoon salt, and pepper; mash until creamy, then serve hot.

Notes

For the creamiest texture, mash the potatoes while hot and avoid overworking them. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended because the texture may become grainy. For a lactose-free option, use dairy-free butter, milk, and sour cream.