These creamy Mayonnaise Mashed Potatoes is the most flavorful, easy to make potato recipe I have ever made. Tha mayo is the secret ingredient that adds a special flavor and velvety texture to the perfect mashed potatoes.
❤️ Why you'll love it
Basic recipe: there are only 3 simple ingredients making it simple recipe to make!
Incredible flavor: the mayonnaise in this recipe lends an incredible flavor to
Creamy comfort food: the creamy flavor and rich texture makes mashed potatoes one of the best comfort food side dishes.
🥘 Ingredients
Yukon Gold Potatoes: yukon golds are the creamiest potatoes and perfect for making mashed potatoes.
Mayonnaise: my favorite brands are Duke and Hellmann's mayonnaise (which seem quite similar to me)
Butter: butter adds flavor and if you use salted butter, be sure to taste the potatoes before adding any extra salt
Salt: optional and only if needed
Cracked black pepper: fresh cracked black pepper add the best flavor.
🔪 Instructions
- Place peeled and quartered potatoes in a large pot and add boiling water until the potatoes are just covered.
- Heat pot on high heat until water comes back to a boil. Reduce heat to medium-high and boil potatoes for 20 minutes, until tender.
- Remove from heat and drain potatoes.
- Add the butter and mayonnaise to the cooked potatoes and using a hand held potato masher, mash the potatoes until they are velvety and smooth.
- Transfer potatoes to a large serving bowl, top with remaining butter and sprinkle with salt and pepper (if desired).
🥄 Equipment
Large stockpot: you will want a pot that is large enough to hold the potatoes fully submerged in water and one that will not boil over
Potato masher: please do not use a hand mixer, if you do so, you risk the chance of gummy mashed potatoes. A potato masher does a perfect job giving the potatoes a silky texture that everyone loves.
🥫Storage
Refrigerate: store in an airtight container in the fridge up to 5 days.
Freeze: mashed potatoes can be stored in an airtight freezer safe container up to 1 month. Any longer, you will get water crystals that will make the potatoes watery when thawed.
📖 Variations
- Try using softened cream cheese in place of the mayo, you will need to add a splash of milk or heavy cream to loosen the potatoes up some.
- Stir 2 cups shredded cheddar cheese into the hot mashed potatoes.
💭 Tips
- Use room temperature butter to ensure the butter melts completely when mashing.
- Miracle Whip has a very sweet flavor is not a recommended substitute for this recipe.
- If you don't like the way black pepper looks in the recipe, feel free to use white pepper.
- Melting the butter on the stovetop or microwave is a good way to ensure the butter melts completely
📚 Related Recipes
We love this Classic Potato Salad recipe.
Looking for a low carb alternative to mashed potatoes? Try this Garlic Mashed Cauliflower with Browned Butter!
Make these Potato Patties or Air Fryer Potato Puffs are great recipes to make with leftover mashed potatoes.
🍽 Serve with...
This creamy mashed potatoes recipe makes the perfect side dish topped with gravy or butter, salt, and pepper.
You can create a variety of dishes with leftover mashed potatoes. Some of my favorites are Mom's Potato Rolls and Potato Patties.
🏫 The last word
I grew up hating mashed potatoes. The only thing potato you could get me to eat were french fries and potato chips. I even was caught tossing mashed potatoes during a holiday dinner one year. Boy did I get a scolding!
One Thanksgiving my former brother in law made mashed potatoes with mayonnaise. I thought it was crazy, but they had the perfect creaminess and most delicious flavor that they won my vote for best side dish on the holiday table! Now that is saying a lot from a gal you wouldn't touch mashed potatoes as a child.
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📖 Recipe
Mayonnaise Mashed Potatoes
Equipment
- Large Stockpot
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Ingredients
- 7 medium Yukon Gold Potatoes
- ½ cup mayonnaise
- 4 tablespoons butter
- ½ tablespoon salt
Instructions
- Place peeled and quartered potatoes in a large pot and add boiling water until the potatoes are just covered. Add salt and cover pot with lid.
- Heat pot on high heat until water comes back to a boil. Reduce heat to medium-high and boil potatoes for 20 minutes, until tender.
- Remove from heat and drain potatoes.Add the butter and mayonnaise to the cooked potatoes and using a hand held potato masher, mash the potatoes until they are velvety and smooth.
- Transfer potatoes to a large serving bowl, top with remaining butter and sprinkle with salt and pepper (if desired).
Terasita says
I am lactose intolerant and really need to avoid cream cheese, sour cream and any pouring cream so Mayo gives me a tasty choice for my special meals.