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.
Yep. Mayonnaise.
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 Idaho and Russet. 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
Ingredients
- 2 pounds Russet or Idaho potatoes
- 2 teaspoons salt
- 4 tablespoons unsalted butter
- 1/3 cup mayonnaise
- 1/3 cup milk
- salt
- pepper
Instructions
- 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.
Be sure to check out my Cream Cheese Mashed Potatoes, too!
Helen says
My best friend told me about the mayonnaise 20 yrs ago and it’s still a big hit!
Stacey says
It just makes them so smooth and creamy! Love to hear you’re in on the secret! 🙂
Lori Walters says
We’ve used mayo for years as well however those smashed taters need garlic in them to grace my plate!!
Stacey says
I do love to add some roasted garlic from time to time.
Nancy says
I have a mayo hater in my house. He won’t eat anything if he finds out mayo has been anywhere near it. I use sour cream. It probably gets the same result.
I also use sour cream instead of mayo to make ranch dressing. Just use a little milk to get the desired consistency.
Stacey says
What are we gonna do with the mayo-hatin’ folks!??!
Potato addict says
Never tried the dollop of Mayo as all my compliments have come from a (substituted) dollop of SOUR CREAM and 1/4 cup of milk, mashed with liberal butter and garlic salt added with a final hand-spoon whipping. Be prepared to gain weight!
Stacey says
The best food is rarely fat free! 🙂
Paula R says
I have been using mayo in mine for about 30 years. It is the best!! My kids get mad if I use anything other than Kraft mayo.
Stacey says
They are so creamy and delicious!
Kammie says
My secret is a big dollop of sour cream. Probably about the same as mayo. Makes it so good!
Stacey says
Yum!!
Aileen says
I wonder what the difference between cream cheese and mayo would be in the mashed potatoes? I’ve never tried the mayo in it but it sounds good. And I always have Duke’s! I normally don’t like mayo but I love Duke’s.
Stacey says
They certainly add tons fo flavor but in different ways. I also have a cream cheese mashed potato recipe on here.
Betsy Young says
Glad to see you know about adding Duke’s Mayo to your mashed potatoes. I’ve been doing this for years, but I also add the leftover from the packet of Buttermilk Ranch Dressing mix. You don’t want too much. I often have one of those packets curled up in a drawer and it was only natural to reach for it one day, and Voila! Start with a teaspoon or less until you get it to your taste.
Stacey says
Yum! Sounds like a great addition! Seem like I remember Mom adding a little ranch in her’s a time or two as well.
Mellie says
This secret is awesome! The only thing is, that I take very good care of my pots and pans, so I use my stainless steel pot to make my mashies in. I would hate to ruin my non-stick by using a masher( the plastic ones are useless) or my mixer. These potatoes are bomb!!!
Stacey says
Thanks, Mellie!
Susan Miller says
The secret ingredient may be mayonnaise, but the little lakes of butter all over the top make them look pretty darn delicious, too!
Stacey says
Ha! Thanks, Susan! They certainly help, right?!?
Janene M says
I will definitely give these a try! I am a recent convert to Duke’s, it has only recently been available in my area. I’ve seen folks talking online about how good Duke’s is and I wandered what all the fuss was about. I have used Hellman’s for a long time. I didn’t figure Duke’s would be any better. So one day while shopping, lo and behold there it was on the shelf. I thought, ok let’s give it a whirl and see what all the hoopla was about. Well I was wrong, Hellman’s isn’t better than Duke’s! So there’s a new mayo in my house!
Stacey says
Ha! I’m the same way! Once you try Duke’s, there’s no going back.
OSCAR MANCILLA says
My secret is add spinach. In a blender add spinach and hot water ( no much ) enough to blend them. Then add this mix to the mash potatoes. And you will have a Spinach Mash Potato. Delicioso. My Peruvian mother recipe. Enjoy
Stacey says
What a great way to get those veggies in!
Angie Jerrell says
Yes ma’am! Mayo and sometines a tablespoon or two of hidden valley racnh powder with mayo! Delish! Now on low carb so it is avocado oil and freshbgrated garlic. Thanks for sharing.
Stacey says
Love the ranch idea!
Donna says
My mom has always used mayo too! She also adds a healthy pinch of baking powder….it adds extra fluff…you can’t taste it.
Stacey says
Interesting! I’ll have to give that try for sure! Thanks for sharing!
Bethany Thompson says
I add sour cream and if I have it handy some cream cheese. Also, when I melt the butter to add, I put the milk I’m adding to them in with the butter, so it’s not cold. Nothing against Duke’s–hey, I eat it on bread–mayonnaise sandwiches are one of those comfort foods for me–YUM!
Stacey says
Love them with cream cheese too!
Donna Mitchell says
This is exactly how my mama taught me to make them Today would have been her 98th birthday so this is kind of like a little message from her. Thank you
Stacey says
How sweet! Love how God sends us those little reminders!
Kathy Ganster says
My secret is cream cheese, sour cream, butter, and milk.
Stacey says
I have a recipe with cream cheese on here too! Love them both. I guess it just depends on what I’m serving them with.
Sara C Long says
Oh my goodness, I thought I was alone using mayo with milk, butter, salt, pepper and garlic salt, taught to my by my Mama!
Absolutely the best mashed potatoes ever!!!
Stacey says
I couldn’t agree more! So delicious!!
Katee says
I also use mayo in my mashed potatoes, NO milk, just butter, pepper and mayo. No one here even asks how I do them, they just enjoy!
Stacey says
That’s all that matters, right!?
Chrissie says
We have always used mayo too! Another hint from my mom… Warm the milk slightly so it’s room temp – not cold right out of fridge! Everyone LOVED her mashed… and now mine 😋
Stacey says
Thanks for the tip! Any idea why that seems to work better?
Linda Clark says
Oh Stacy, I grew up eating mashed potatoes made with mayonnaise, butter, salt, pepper & milk. Several family members & friends still do theirs with mayo. Nice to know many others do also. Chrassie is right, warm milk and room temperature real butter!!
Stacey says
Yum!!
Delia says
Good delicious
Stacey says
Thanks!
Jacqueline says
For the Holidays, I’ve added some Bouirson cheese to my taters. It makes them taste amazing!
Stacey says
Yum! Great idea!!
Colin says
I like to add plenty of chopped parsley with the milk and butter with black and white pepper.
Stacey says
Yum! Sounds like some seriously delicious additions!
Virginia says
I make my mashed potatoes with 5 pounds of red potatoes, 2 8 oz blocks of cream cheese and 2 sticks of butter. Add milk if needed. They are yummy.
Stacey says
Yum!
Joan Osborne says
We love adding Dukes mayo to our mashed potatoes. Adds so much deliciousness.
Stacey says
Nothing quite like Duke’s!
Dianne Pinyan says
Did you know that Sauers and Duke mayo are made by the same company. Sauers is 1/2 the price of Duke and tastes the same (to me). Just thought you might like to know.
Stacey says
Thanks, Dianne! I did know that and often use Sauers when I can’t find Dukes. I don’t find the flavor exact, but they are very close.
Suzanne Kingsley says
Did you know that mayonnaise is also a wonderful addition to cornbread? Especially if I don’t have buttermilk. Just saying.
Stacey says
I did! In fact, it’s the secret ingredient in my Jazzed-up Jiffy Muffin recipe.