These creamy Mayonnaise Mashed Potatoes are the most flavorful, easy to make potato recipe I have ever made. The mayo is the secret ingredient that adds a special flavor and velvety texture to the perfect mashed potatoes.
Jump to:
- Why You'll Love this Recipe
- Mayo vs. Butter and Cream
- What You Need to Make Creamy Mashed Potatoes
- How to Make Mayonnaise Mashed Potatoes
- Variations
- Make-Ahead, Storing, and Reheating Leftovers
- Best Mayo Mashed Potato Tips
- Fixing Common Mistakes
- More Potato Recipes You'll Love
- Serve with...
- The last word
- Your Potato Questions Answered
- 📖 Recipe
- 💬 Comments
Why You'll Love this Recipe
- Just 3 ingredients: Potatoes, mayo, and butter are all it takes for the creamiest mashed potatoes you've ever made.
- The secret's in the mayo: It adds a richness milk and cream can't match, and no, it doesn't taste like mayonnaise once it's mixed in.
- Holiday table favorite: Creamy, velvety, and always the first side dish gone at our dinner table.
Mayo vs. Butter and Cream
Butter and cream give mashed potatoes fat and moisture, but too much of either can water down the potato flavor. Mayonnaise is already an emulsion of oil and egg, so it brings that same richness in one ingredient without needing a big splash of milk or cream to loosen things up.
That's why these come out creamy without tasting greasy or bland. You still get butter in this recipe for flavor, mayo just does the job a lot of milk or cream would otherwise have to do.
What You Need to Make Creamy Mashed Potatoes
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: Adds flavor and if you use salted butter, be sure to taste the potatoes before adding any extra salt. For a dairy-free version, swap in a plant-based butter. The mayo still does most of the creaminess work either way.
Salt: Optional, and only if needed
Cracked black pepper: Fresh cracked black pepper add the best flavor.
How to Make Mayonnaise Mashed Potatoes
- 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).
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.
- Cheesy Mayo Mashed Potatoes: Stir 2 cups shredded cheddar cheese into the hot mashed potatoes.
- Cook the potatoes in an Instant Pot instead of boiling: Add 1 cup of water, cook on high pressure for 8 minutes, then quick release before draining and mashing as usual.
Make-Ahead, Storing, and Reheating Leftovers
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.
Make ahead: You can make these up to 2 days before serving. Cool completely, store in the fridge, and reheat covered in a low oven or on the stovetop, adding a splash of milk or extra butter to bring the creaminess back.
Reheating: Reheat gently over low heat, stirring often. High heat can cause the mayo to separate so take it slow.
Best Mayo Mashed Potato Tips
- Use room temperature butter to ensure the butter melts completely when mashing.
- Miracle Whip has a much sweeter, tangier flavor than mayonnaise and it will change the taste of these potatoes. I don't recommend it as a substitute here.
- 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
- If you're feeding a crowd, this recipe doubles or triples easily. Boil the potatoes in batches so the pot isn't overcrowded, then combine everything in one large bowl to mash.
Fixing Common Mistakes
Gummy potatoes: This comes from overworking them, usually with a hand mixer or food processor. Stick with a potato masher and stop as soon as they're smooth.
Watery or thin potatoes: Drain the potatoes well before mashing. Water clinging to them will loosen the texture more than you want.
Mayo-separated or looks oily: This happens when the potatoes are too hot when the mayo goes in. Let them sit and steam off for a minute or two after draining, then stir in the mayo.
More Potato Recipes You'll Love
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 Leftover Thanksgiving Turkey Casserole.
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 a friend of mine 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.
Your Potato Questions Answered
Yes, that's exactly what this recipe does. The mayo replaces both the milk and most of the cream you'd normally add, and you won't miss either one.
No. Once it's mixed into hot potatoes it just adds creaminess, not flavor. You'd never guess it's in there if I didn't tell you.
Yes, see the storage section above for how to make them ahead and reheat them.
It usually comes down to overmixing or not draining well. Check the fixing common mistakes section above for the full rundown.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 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.