Amish Wedding Potatoes–creamy dreamy mashed potatoes are made right in the Instant Pot (or slow cooker) with butter, cream cheese, sour cream, and milk.
Amish Wedding Potatoes
Today’s recipe is adapted from Amish Wedding Mashed Potatoes by Gloria Yoder, Amish wife & mother of six from Flat Rock, Illinois (her version are made on the stove whereas my version is adapted from the Instant Pot and slow cooker and includes salt and pepper, which she did not have on her recipe). These mashed potatoes turned out ridiculously creamy and flavorful! I had one serving and then I couldn’t find the leftovers the next day in the fridge. I wonder where they disappeared to??? Lol. Teenager boys are so fun! I loved how easy it was to throw them in the Instant Pot and not babysit a boiling pot on the stove. The cream cheese and sour cream make them rich and tangy. These are the kind of mashed potatoes everyone loves.
Ingredients/Substitution Ideas
- Russet Potatoes–or yukon gold
- Butter
- Cream cheese–or Boursin cheese
- Sour cream–or greek yogurt
- Milk–or half and half
- Kosher salt
- Black pepper
Steps
Pour 1 ½ cups of water into bottom of Instant Pot. Add potatoes into a steamer basket* and drop the basket into the Instant Pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 8 minutes. When time is up move valve to venting and remove the lid.
Remove steamer basket and discard water. Then pour the potatoes into the empty pot. Mash the potatoes.
Stir in the butter, cream cheese, sour cream, milk, salt and pepper until creamy and smooth.
Taste test and add more salt and pepper if needed.
Notes/Tips
- These mashed potatoes go with just about any dinner. Try with roast chicken or turkey, meatloaf, steak, or pot roast.
- Stir in roasted garlic or chopped green onions for more flavor. If you like a little texture, mash lightly and leave some potato chunks.
- Don’t overmix or the potatoes can turn gummy. Mash just until smooth.
- Always taste and adjust salt at the end.
- This recipe is gluten free.
- Can I leave the skins on? That’s totally up to you! I like to peel them for classic, smooth mashed potatoes, but you can leave the skins on if you prefer a more rustic texture (especially if using thin-skinned Yukon Golds).
- What if I don’t have a steamer basket for my Instant Pot? If you have a trivet use that in the bottom of the pot and cut potatoes into quarters so they don’t fall through the trivet.
- Can I double the recipe? Yes! Double everything, but keep the cooking time the same. Just make sure your potatoes don’t go above the “max fill” line in your Instant Pot. And use a 10 minute natural pressure release instead of a quick release.
- I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot.
- I used my silicone steamer basket*.
- You can also make this on the stovetop: boil the potatoes on the stovetop until fork tender and then mash and mix everything in the same pot.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Other recipes you can make with sour cream are Slow Cooker Ground Beef Stroganoff and Soft Lemon Sugar Cookies.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Amish Wedding Potatoes
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
Description
Creamy dreamy mashed potatoes are made right in the Instant Pot (or slow cooker) with butter, cream cheese, sour cream, and milk.
Ingredients
- 36–40 ounces of Russet Potatoes, peeled and cubed (about 6 medium potatoes)
- 4 Tbsp butter
- 4 ounces cream cheese
- 1/4 cup sour cream
- 1/2 cup milk
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
Instructions
Instant Pot Instructions:
- Pour 1 ½ cups of water into bottom of Instant Pot. Add potatoes into a steamer basket and drop the basket into the Instant Pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 8 minutes. When time is up move valve to venting and remove the lid.
- Remove steamer basket and discard water. Then pour the potatoes into the empty pot. Mash the potatoes.
- Stir in the butter, cream cheese, sour cream, milk, salt and pepper until creamy and smooth.
- Taste test and add more salt and pepper if needed.
Slow Cooker Instructions:
- Add potatoes into slow cooker and add water until potatoes are covered.
- Cover and cook on high for 2-3 hours, or until potatoes are tender. Drain off water.
- Mash the potatoes.
- Stir in the butter, cream cheese, sour cream, milk, salt and pepper until creamy and smooth.
- Taste test and add more salt and pepper if needed.
- Category: Side
- Method: Instant Pot or Slow Cooker
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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