Amish Cook: Amish Wedding Mashed Potatoes
- 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)
- Fill a six quart kettle with diced and peeled potatoes.
- Add one inch and inch half water, turn on high until boiling.
- Turn the heat down and simmer until they are fork tender.
- Once they are tender they are ready to be drained and mashed.
- 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.
- 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 https://www.amish365.com/amish-cook-amish-wedding-mashed-potatoes/
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