Amish cooking with potatoes – boiled, baked, mashed and more

Amish Potato“It is easy to halve the potato where there is love.”  This isn’t an Amish saying, but an Irish one, though it would seem to fit the Amish dinner table, with its many mouths, just as well.  The potato figures large in Amish family kitchens, showing up in all manner of hearty dishes, from potato pancakes to potato salad to potato soup.  The simple, stick-to-your ribs tuber gets the job of filling a belly done in a no-frills way, which may be one reason it has long been a staple of PA Dutch cooking.

Potato Dishes

 
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PA DUTCH STEWED POTATOES

  • 2 cups diced raw potatoes
  • 1 tablespoon butter or other shortening
  • 1/2 teaspoon salt
  • Dash pepper
  • 1 teaspoon minced parsley
  • 1 sliced onion
  • 2 teaspoons flour

Melt the shortening and cook sliced onion in it for about 5 minutes. Add the potatoes, parsley, salt and pepper.  Place the mixture into boiling water; cook until soft.  Add the flour (mixed with a small amount of cold water) to thicken the stewed potatoes. (adapted from Pennsylvania Dutch Cook Book of Fine Old Recipes)

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STUFFED BAKED POTATOES

  • 3 large potatoes
  • 1 tablespoon butter
  • 1 tablespoon cream or mild
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 stiffly-beaten egg white

Bake large potatoes at a temperature of 450 degree F for about 40 minutes (or until soft). Remove potatoes from oven.  Cut potatoes in half and remove inside. Mash the insides.  Add salt, cream, and butter pepper, and Mix thoroughly. Fold in the stiffly-beaten egg white and blend. Refill the potato shells with this mixture.  Brown the filled potatoes in the oven for about 10 minutes at a temperature of 450 degree F. (adapted from Pennsylvania Dutch Cook Book of Fine Old Recipes)

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MASHED POTATOES

  • 6 boiled potatoes
  • 3 tablespoons butter
  • 1/3 cup hot milk
  • 1 teaspoon salt
  • A few grains of pepper

Peel pre-boiled potatoes and then tub them through a potato ricer.  Add butter, milk, salt and pepper. Beat with a fork until becoming very light and creamy.  Serve hot. (adapted from Pennsylvania Dutch Cook Book of Fine Old Recipes)

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NEW POTATOES with PEAS

  • 12 small new potatoes
  • 3 cups of fresh peas
  • 1½ tsp. salt
  • 1½ cups milk
  • 1½ tsp. flour
  • 2 tblsp. butter

Cook potatoes and peas in separate pans in salted water. Cook until soft and the water is nearly all evaporated. Mix the peas and potatoes together, and then add the milk.  Blend butter and flour smooth.  Bring the mixture to a boil, and then add butter-flour mixture.  Cook until potatoes have thickened.  Serve.

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PA DUTCH POTATO CROQUETTES

New Potatoes Amish TN

New potatoes to sale in a Tennessee Amish community

  • 1½ cups cold mashed potatoes
  • 1 tablespoon butter
  • 1 teaspoon minced parsley
  • 2 tablespoons cream
  • corn meal
  • ¼ teaspoon salt
  • ½ teaspoon minced onion
  • dash of pepper
  • 1 egg

Mix together a paste by combining potatoes and butter.  Add the parsley, salt and pepper, onion, egg and cream. Mold the mixture into croquettes.  Dip croquettes into the egg white, and then roll them in corn meal. Fry croquettes in deep fat.

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SCALLOPED POTATOES

  • 6 sliced potatoes
  • 1 chopped onion
  • ¾ cup grated cheese
  • 2 tsp. salt
  • pepper
  • 3 tblsp. butter
  • 2 tblsp. flour
  • 2 cups hot milk

Melt the butter in a sauce pan.  Add flour, salt, and pepper, and stir smooth. Slowly add in the hot milk while stirring constantly. On thickening, melt the grated cheese into the sauce. Place layers of the sliced potatoes, cheese sauce, and onions into a buttered baking dish or casserole.   Repeating until all ingredients have been used. Bake for 60 minutes at a temperature of 350 degrees Fahrenheit.

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FRENCH FRIES

Pare and slice raw potatoes into long even pieces. Soak in cold water for 1 hour. Drain and fry in hot deep fat until thoroughly cooked. Drain on unglazed paper.  Add salt to taste and serve. (adapted from Pennsylvania Dutch Cook Book of Fine Old Recipes)

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HASH BROWNS

  • 6 medium-size, cold potatoes (boiled)
  • 1 tblsp. shortening
  • 3 raw green peppers
  • ¼ teaspoon celery salt
  • salt and pepper

Chop potatoes finely.  Season potatoes with celery salt, salt and pepper to your preference. Remove the seeds and stem from peppers.  Wash, drain and chop peppers fine. Mix chopped peppers with potatoes. Melt 1 tablespoon of shortening and place into a pan.  When hot, add potatoes and cook slowly. Once it has become partially brown, fold it into an omelette shape on one side of pan. Fry until reaching a deep brown.

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SWEET POTATO CROQUETTES

  • 1 pt. of mashed sweet potatoes
  • 1 tblsp. butter
  • 1 tsp. salt
  • 1 tblsp. sugar
  • 1 egg white
  • bread crumbs
  • marshmallows (optional)

Mash sweet potatoes very fine.  Add salt, sugar and melted butter to mashed sweet potatoes. Shape sweet potatoes into croquette rolls or patties.  Cool them in the refrigerator for 30 minutes. Remove from refrigerator and roll in bread crumbs.  Dip them in the slighly beaten egg white, and then into the crumbs again. Bake in a shallow, greased baking dish for 20 minutes, at a temperature of 400 degrees F.  For an even sweeter version of this dish, you can place a marshmallow in the center of each (make sure it is covered completely by the potato mixture).

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SCALLOPED SWEET POTATOES with APPLES

  • 6 medium-sized sweet potatoes
  • ½ cup brown sugar
  • 1½ cups sliced apples
  • 4 tblsp. butter
  • ½ tsp. salt
  • 1 tsp. mace (mace is a spice derived from the bright red covering of the nutmeg seed shell)

Boil sweet potatoes until tender, then slice them into ¼ inch pieces. Butter a baking dish.  Place a layer of sweet potatoes covering the bottom, and then a layer of sliced apples. Sprinkle with sugar, salt and mace.  Dot with butter. Repeat until the dish is filled.  Make sure you finish with the top layer being apples. Bake for 50 minutes at 350 degrees Fahrenheit.

Did you know?  The potato is the fourth most-common crop in the world, trailing only corn, wheat, and rice.  

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POTATO PANCAKES

  • 1 cup mashed potatoes
  • ½ cup flour
  • 2 eggs, separated
  • 1 cup milk
  • 2 tsp. baking powder
  • finely-chopped onion (optional)

Add egg yolks to the mashed potatoes.  Mix together well. Add in baking powder and flour and baking powder alternately with the milk, until smooth. Fold in the stiffly beaten egg whites.  Drop spoonfuls of the mixture onto a greased hot pan or griddle. Finely chopped onion can be  sprinkled onto the batter while still on the griddle, before turning.

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POTATO FILLING

  • 2 cups mashed potatoes
  • 1 egg, beaten
  • 1 qt. stale bread, cubed
  • 2 tblsp. butter
  • 1 onion, minced
  • ½ cup celery, diced
  • 1 tblsp. minced parsley
  • 1 tsp. salt
  • pinch of pepper

Add the beaten egg to the mashed potatoes; mix well. Melt the butter in a large pan.  Saute the onion and celery. Stir in the bread crumbs to toast for a few minutes, stirring constantly. Add all the other ingredients.  Combine with the potatoes and mix well.

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Potatoes thumbnail: FrenchByte/sxc.hu
Unless otherwise noted, recipes adapted from Pennsylvania Dutch Cooking.

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