Mashed Potato Image Used Under Creative Commons License From Wikipedia
Citizens, the Amish have a cuisine that emphasizes caloric intake because these people work literally from sunrise until long after dark in the fields.
No powered mechanical assistance allowed (for the most part). They are renowned for their hospitality, delicious food and intense work ethic that showed how life in the 19th century was truly lived. I greatly admire them and was lucky enough to live with an Amish family for a week when I was 5. It was truly a life-changing experience. 🙂
The Amish are a group of traditionalist Christian church fellowships with Swiss German Anabaptist origins. They are closely related to, but distinct from, Mennonite churches. They are known for simple living, plain dress, and reluctance to adopt many conveniences of modern technology.
The history of the church began with a schism in Switzerland within a group of Swiss and Alsatian Anabaptists in 1693 led by Jakob Ammann. Those who followed Ammann became known as Amish. In the second half of the 19th century, they were divided into Old Order and Mennonites. The latter do not eschew motor cars, whereas the Old Order Amish retained much of their traditional culture. When people refer to the Amish today, they normally refer to the Old Order Amish.
In the early 18th century, many Amish, and Mennonites, immigrated to Pennsylvania for a variety of reasons. Today, the Old Order, the New Order, and the Old Beachy Amish continue to speak Pennsylvania German, also known as “Pennsylvania Dutch”, although two different Alemannic dialects are used by Old Order in Adams and Allen counties in Indiana.
This recipe for Amish mashed potatoes makes the richest and most delicious taters you’ll ever taste – the secret is the addition of cream cheese and sour cream beyond the standard butter and milk.
They’re simple but delicious beyond compare – just know they’re diet-busters and enjoy! They also serve 20, so feel free to ½ the recipe or more. 🙂
Battle on – The Generalissimo
Ingredients
- 6 quarts potatoes (about 10 pounds), peeled and cut up
- 4 ounces cream cheese
- ½ cup evaporated milk
- ¼ cup butter
- ½ cup sour cream
- 1 tablespoon salt
- Milk, as needed
Instructions
- Cook potatoes until soft. Mash fine with potato masher. Add cream cheese. Stir well. Add butter and sour cream. Stir well. Add salt and milk as needed for desired consistency.
Love the idea of cream cheese in it.
Reminds me of the potatoes my grandmother used to make – also to feed the farmhands!