Go Back
Delicious Amish Wedding Potatoes served in a dish

Amish Wedding Potatoes

Rich and creamy Amish wedding potatoes, perfect for gatherings and everyday meals, combining buttery potatoes with cream cheese and sour cream for a cozy dish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pounds potatoes, peeled and cubed Choose starchy varieties like Russets or Idaho.
  • 1/2 cup butter Opt for unsalted butter for better control over saltiness.
  • 8 ounces cream cheese, softened Use full-fat cream cheese for best texture.
  • 1 cup sour cream
  • 1/2 cup milk
  • Salt, to taste
  • Pepper, to taste

Method
 

Instant Pot Method
  1. Place the cubed potatoes in the Instant Pot and cover with enough water to submerge them completely.
  2. Secure the lid on the Instant Pot and set it to high pressure for 10 minutes. Once done, perform a quick release of the pressure before draining the potatoes.
  3. In a large mixing bowl, combine the drained potatoes, butter, cream cheese, sour cream, and milk.
  4. Using a potato masher or electric mixer, mash until creamy and smooth. Season generously with salt and pepper to taste.
Slow Cooker Method
  1. Combine all the ingredients directly in the slow cooker.
  2. Set it to low for about 4 hours or until everything is heated through and fragrant.

Notes

Store leftovers in an airtight container in the fridge for 3-5 days, or freeze for up to 2 months. Reheat in microwave or on stovetop with a splash of milk if needed.