Until one day I was making mashed potatoes and Heather walked into the kitchen to see me add a huge dollop of mayonnaise to the mashed potatoes and she immediately asked me if I was crazy.
Now she had been eating Mom’s and my mashed potatoes forever, but somehow she never realized we were adding mayo to them.
Now before all the mayo haters start… these don’t taste anything like mayo at all. Not even a little bit.
The mayo gives the mashed potatoes a smooth, velvety texture, and tons of extra flavor. Add in some milk and butter and you’ve got a winning mashed potato recipe in my book.
Now let’s talk about that mayo for a sec… Y’all know Duke’s is my mayo of choice. The tangy flavor of Duke’s pairs perfectly with the potatoes. But most mayos will work. That is, unless they’re sweet. Mayos with a sweeter profile and things like Miracle Whip just don’t do well in this recipe. No one wants sweet mashed potatoes. So I’d avoid those if I were you.
A few tips for perfect mashed potatoes:
- Choose starchy potatoes like Russets. Yukon Gold work well, too.
- Make sure to cook in salted water. It’s hard to get the salt right after they’re cooked.
- Be cautious not to over mix. Growing up we always used a hand mixer to mix them. And while I mostly opt for a traditional masher, ricer, or food mill these days, there are still times I use my mixer. Just be cautious not to over mix or they’ll turn to paste.
Finish these babies with a little extra melted butter and a healthy sprinkling of black pepper (just like Mom always does) and you’ve got a seriously delicious side that goes with just about anything.
Go ahead. Give these mayo taters a spin. You’re gonna love them! Y’all enjoy!
Mom's Secret Ingredient Mashed Potatoes
- 2 pounds Russet potatoes
- 2 teaspoons salt
- 4 tablespoons unsalted butter
- 1/3 cup mayonnaise
- 1/3 cup milk
- Wash, peel, and cut the potatoes into 1-inch cubes. (You'll want them to be as close in size as possible so they cook evenly.) Place the potatoes into a large pot and just cover with water. Add 2 teaspoons of salt and bring to a boil. Reduce the heat to a low boil, stirring occasionally, and cook for 15 to 20 minutes or until the potatoes are tender when pierced with a fork.
- Drain the potatoes and return them to the pot. Add the butter, mayonnaise, and milk. Use a potato masher to mash the potatoes to your liking. (You can also use a hand mixer to mash the poatotes, just be cautious not to over mix or they may become paste-like.) Mix well. Add more milk if necessary to get them to a smooth consistency. Add salt and pepper to taste. Serve with melted butter on top, if desired.
If nutritional values are provided, they are an estimate and will vary depending on the brands used. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.