Amish Cook: Amish Wedding Mashed Potatoes
Prep time
Cook time
Total time
Serves: 15 servings
  • 4 ounces cream cheese
  • 1 /2 cup sour cream
  • 1 /2 cup butter (1 stick)
  • 1 /2 can evaporated milk
  • Hot milk to right consistency
  • Salt (1 1 /2 tablespoons or to taste)
  1. Fill a six quart kettle with diced and peeled potatoes.
  2. Add one inch and inch half water, turn on high until boiling.
  3. Turn the heat down and simmer until they are fork tender.
  4. Once they are tender they are ready to be drained and mashed.
  5. Then put half stick of butter and half cup milk in the bottom of the six quart kettle before you put in the finished mashed potatoes.
  6. For the browned butter, take two pounds of butter in a saucepan and cook over medium heat until just browned. Top with browned butter before serving.
Recipe by Amish 365 at