Cracker Barrel Mashed Potatoes is an easy homemade side dish of boiled russet potatoes mashed with margarine and warm milk until smooth and creamy. So it works as a quick weeknight dinner side for potluck spreads or Sunday suppers, since the whole recipe takes about forty minutes.
Mashing the potatoes while they are still hot matters most, because letting them cool even slightly turns the texture lumpy and stiff. Add the warm milk in small splashes, which keeps the mixture loose and lets you control how thick the final result turns out.
This version uses margarine instead of butter, which is how the restaurant actually makes them and gives the potatoes a lighter, cleaner taste. The recipe also skips cream and garlic, so you get a plain, honest mash that lets the potato flavor stand on its own.
Cracker Barrel Mashed Potatoes
Course: Side DishCuisine: AmericanDifficulty: Easy8
servings20
minutes20
minutes150
kcalRusset potatoes peeled, boiled until fork tender and mashed with margarine, warm milk, salt and black pepper for a smooth and creamy homestyle side dish. A simple copycat of the famous Cracker Barrel restaurant recipe.
Ingredients
2 lb russet potatoes, peeled and cut into chunks
1/4 cup margarine (or butter)
1/2 cup milk, warmed (more as needed)
1/2 teaspoon salt, to taste
1/2 teaspoon black pepper, to taste
Directions
- Boil the potatoes:Place the peeled potato chunks in a large pot, cover with cold water and add a generous pinch of salt. Bring to a boil and cook for 15 to 20 minutes until fork tender.
- Drain well:Pour off all the water and return the potatoes to the pot.
- Mash while hot:Use a potato masher or hand mixer to mash the potatoes immediately while they are still hot.
- Add fat and liquid:Stir in the margarine and about half the warm milk, then continue mashing until smooth and creamy, adding more milk as needed for your preferred consistency.
- Season and serve: Stir in salt and black pepper to taste, spoon into a serving bowl and top with an extra pat of margarine or fresh herbs if desired.
FAQs
Can you use a different type of potato for this recipe?
Yukon Gold potatoes work as a swap, since they have a naturally buttery flavor and mash into a smooth and creamy texture. Red potatoes are too waxy though, because they hold their shape and turn gluey when you try to mash them. Stick with a starchy variety, and the result will be fluffy every time.
Can you make these mashed potatoes a day ahead?
You can boil and mash the potatoes up to a day ahead, then store them covered in the fridge until ready to serve. Reheat them on the stovetop over low heat with a splash of warm milk, and stir until the texture loosens back up. They will thicken as they cool though, so always add extra liquid when reheating.
Is there a difference between using margarine and butter?
Butter gives a richer and more rounded flavor, while margarine keeps the potatoes lighter and adds less saturated fat to the dish. The restaurant uses margarine though, so this recipe stays true to the original Cracker Barrel version. Either one melts into the hot potatoes the same way, and the texture will not change.
Should you use a masher or a hand mixer?
A potato masher gives a chunkier and more rustic texture, while a hand mixer produces a smoother and fluffier result in less time. Avoid a food processor though, because it overworks the starch and turns the potatoes into a gummy paste. For the closest match to the restaurant style, use a hand mixer on low speed.
How do you get the milk temperature right?
Warm the milk before adding it, because cold milk drops the temperature and makes the potatoes seize up and turn stiff. Add it a few tablespoons at a time though, since you can always pour in more but cannot take it back. Stop when the potatoes slide slowly off the spoon, and the consistency will be right.
