Amish Potatoes Recipe Will Make You Rethink Potatoes (3 Ingredients) by 30Seconds Food
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The texture of these Amish potatoes are amazing! One bite and you'll wonder why you've never made this easy three-ingredient Amish potato recipe before. Get ready for recipe requests!
To make these easy gluten-free potatoes you'll need butter, small russet potatoes that are cooked and sliced, and half and half. The cooked and sliced potatoes are cooked in a skillet until they begin to brown, then the half and half is added. Now you gently simmer the low-sodium potatoes until all of the liquid is absorbed. Easy! For color, you can add some chopped fresh parsley for garnish.
This easy mashed potato recipe would be a perfect side dish for chicken, beef, pork, turkey, lamb or your favorite protein. Delish and so easy to make. We love these simple Amish recipes, and also the health benefits of potatoes.
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 8
Ingredients
- 3 tablespoons butter
- 6 - 8 small russet potatoes, cooked and sliced
- 1 1/2 cups half and half
Recipe Notes
- Shape the leftovers into patties and fry them in a little olive oil or butter.
- You could use Yukon gold, white or red potatoes for this recipe, though russet is the classic potato for mashed potatoes.
Here's how to make it:
- Melt the butter in a cast iron skillet (preferred) or nonstick skillet. Add the sliced potatoes and cook until they begin to lightly brown.
- Pour in the half and half. Gently simmer until the potatoes absorb all the liquid, about 12 to 15 minutes. Gently mash the potatoes if you want less chunks. Season with salt and pepper. Garnish with chopped fresh parsley or parsley flakes, if desired.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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