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 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!
Recipe Card
Mom's Secret Ingredient Mashed Potatoes
Ingredients
- 2 pounds Russet 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.
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. 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.
Be sure to check out my Cream Cheese Mashed Potatoes, too!
TINA
This is good. I like mayo but make mine with Sour cream. Just saying for those who don’t like mayo. Cannot taste the sour cream either. So smooth and lucious!
Thanks!
Ann McLeod
My mother added mayo to her’s as well! Nothing better!!!
Agreed!
Laurie
These are so yummy !! We have a new go to mashed potato thanks to you !!
Awesome! Love hearing that!
Melissa
Great recipe. I never cared for mashed potatoes (the plain old milk version).. mayo really does make mashed potatoes the BEST side dish.
I’m happy to hear you’ve enjoyed these, Melissa!!
Jeannie
I have been adding mayo for years and not afraid to use butter! these are a winner!
Thanks, Jeannie! So good!
Aaron Wicks
agreed but add some garlic chives
Yum!
Helen
This is exactly how my Dad made them and he told me he learned in the Navy (he was on a destroyer in WWII) how to make mashed ‘taters. He also made the fried potatos just like your recipe and if there was leftover “anything” (scrambled eggs, ham, etc.) he’d just chop it up and add that too. 🙂
Sounds like good eats to me! 🙂
Allie
Your recipes, personality, and likability are awesome – love your style and everything completely! However, the ads on your site are so hideous and overwhelming I simply can’t stand the frustration any more. You should try (on your iPhone) looking around your site sometimes. Honestly, it is horrible. Many warm thoughts to you and your beautiful family – you’re so much better than these ridiculous adds allow you to show.
I appreciate the comments, Allie! I know they can be frustrating, but we’ve got to have them to keep the site running. I actually use my site on my iPhone nearly every single day. Have you tried closing the ads that seem to bother you? Are you having problesm with particular locations of ads?
Elizabeth
My daddy taught me that “secret” almost 50 years ago. I don’t know where he learned it, because his mama was strictly a butter and hot milk (whole milk with a splash of extra cream) person when it came to making mashed potatoes.
Sometimes I add the mayo; sometimes I make them Grandma’s way…it’s all good, in my book.
I’ve been known to do them both ways, too. 🙂
J. C. Manuel
Stacey – I’m right there with you on the mayo…….been adding for years (Dukes too)! Of course, I was also introduced many years ago to smearing mayo on my cornbread instead of butter. Been in love with this combo ever since!
Could it be a “southern thang”??……..I was born/raised til 16 in AL.
We’re big mayo fans at our house, too! It feels pretty “southern,” right!?
DR. TY HOOPER
GREAT CALL USING THE MAYO, THANKS STACEY
Thank you!
Linda J
I will try the mayo next time I make mashed potatoes. Usually I use butter, cream cheese and sour cream. Makes the smoothest mash.
We sure love them with the mayo!
Sheri Scott
I’ve always made my mashed potatoes the exact same way!!
You’re right, they’ve always been the best!!
They’re so good! 🙂
Carolyn Carter
I’ve been adding mayofor many years and yes it’s all that and more. Love your recipes. Thanks millions
Thanks, Carolyn!
Sand Lopez
I always took leftover mashed potatoes, put in fridge. Next day add boiled egg, best foods mayo, mustard , s&p , yellow onion & dillpickle…..quick & yummy potato salad.(my mashed lotatoes, i use pureed garlic, sour cream, butter usually dont need cream or milk. ENJOY…
Sounds great! and VERY Southern!
Suzanne
I had a lady in my church that would bring mashed potatoes to every cover dish. I just loved them and she shared her secret…it was 1 tsp of baking powder as her last add in. I do it to this day. So good. Going to try the mayo next! Thanks!!
I’ll have to try it! Thanks for the tip!
Margi
Love, love, love mashed potatoes. But, isn’t there always a but, daughter has been tested in 2020 and she has almost an epi pen allergy to eggs. So no mayo, which she loves. We tried the vegan. No go there. Been using cream cheese and it’s good. She also has an allergy to all pork products. Planning holidays meals has become a real ‘treat’. Son, who lives across country, also has an aversion to mayo. I love the stuff and local store is now carrying the large size Duke’s. Bought a jar and has used it once prior to our tornado so without power for 10 days had to throw it out. Hurt my heart to toss all that food. So hopefully they’ll soon restock the Duke’s.
That certainly does present come challenges!
Juilia
I did not like this recipe at all, mayo should not be in mashed potato! I’m very upset this was the secret ingredient.
-Julia
We’re quite big fans of mayo in mashed potatoes at our house. In fact, they rarely exist without may. Sorry you didn’t enjoy it.
- Monique
Loved, loved, loved it! Thank you!!!
LOVE this!
Shery B
Can I try this with a vegan mayo and oatmilk or almond milk? I have a grandson who’s allergic to dairy and a vegan adult son.
For the rest of us, I’ll do the full fat, great-tasting mashed potatoes! =)
You can certainly try it. I don’t have much experience with vegan mayo, but the almond or oat milk will work just fine. I would imagine the vegan mayo would, too. Just can’t say for sure.
Barbara C Young
Thank you. Going to try the mayo. I use cream cheese in mine but I have never used mayo. Thank you.
I do it both ways, but sure love the mayo since it’s the way my mother did it. Enjoy!
JANE SMITH
Real, oven baked potatoes with the crispy skin are also great with some mayo along with the butter.
Princess Fergie talked about this on Oprah one time, ironically, while she was still the Weight Watchers representative.
That sounds delicious!!
Tom
Hi Stacey thanks for the mayo tip.
Something I learned over the years sounds crazy but try boiling your potatoes in a chicken broth or Stock along with some bacon grease to kick it up to a whole new Southern flavor.
Just a thought let me know what you think?
That sounds amazing! I will try it for sure!
Suzanne Kingsley
Did you know that mayonnaise is also a wonderful addition to cornbread? Especially if I don’t have buttermilk. Just saying.
I did! In fact, it’s the secret ingredient in my Jazzed-up Jiffy Muffin recipe.
Karin
I’ve been wanting to make my cornbread moister. I bet mayo kicks it up a notch. How much mayo do you put in your Cornbread batter?
Even just a few tablespoons will help.
Suzanne L Kingsley
About a 1/4 cup usually does it, unless I’m making a big batch, then i use 1/2 cup.
Dianne Pinyan
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.
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.
Joan Osborne
We love adding Dukes mayo to our mashed potatoes. Adds so much deliciousness.
Nothing quite like Duke’s!
Virginia
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.
Yum!
Colin
I like to add plenty of chopped parsley with the milk and butter with black and white pepper.
Yum! Sounds like some seriously delicious additions!
Jacqueline
For the Holidays, I’ve added some Bouirson cheese to my taters. It makes them taste amazing!
Yum! Great idea!!
Delia
Good delicious
Thanks!
Linda Clark
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!!
Yum!!
Chrissie
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 ????
Thanks for the tip! Any idea why that seems to work better?
Mary
I’ve read that adding cold ingredients to the hot potatoes can cause lumps.
I’m not sure I’ve ever had that experience. Hmmm…
Katee
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!
That’s all that matters, right!?
Sara C Long
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!!!
I couldn’t agree more! So delicious!!
Kathy Ganster
My secret is cream cheese, sour cream, butter, and milk.
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.
Donna Mitchell
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
How sweet! Love how God sends us those little reminders!
Bethany Thompson
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!
Love them with cream cheese too!
Donna
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.
Interesting! I’ll have to give that try for sure! Thanks for sharing!
Angie Jerrell
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.
Love the ranch idea!
OSCAR MANCILLA
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
What a great way to get those veggies in!
Janene M
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!
Ha! I’m the same way! Once you try Duke’s, there’s no going back.
Jack Denman
Dukes is good I recently started buying a Brand called Blue plate it’s my new favorite.
Susan Miller
The secret ingredient may be mayonnaise, but the little lakes of butter all over the top make them look pretty darn delicious, too!
Ha! Thanks, Susan! They certainly help, right?!?
Mellie
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!!!
Thanks, Mellie!
Betsy Young
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.
Yum! Sounds like a great addition! Seem like I remember Mom adding a little ranch in her’s a time or two as well.
Aileen
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.
They certainly add tons fo flavor but in different ways. I also have a cream cheese mashed potato recipe on here.
Kammie
My secret is a big dollop of sour cream. Probably about the same as mayo. Makes it so good!
Yum!!
Helen
My best friend told me about the mayonnaise 20 yrs ago and it’s still a big hit!
It just makes them so smooth and creamy! Love to hear you’re in on the secret! 🙂
Lori Walters
We’ve used mayo for years as well however those smashed taters need garlic in them to grace my plate!!
I do love to add some roasted garlic from time to time.
Nancy
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.
What are we gonna do with the mayo-hatin’ folks!??!
Gail Herbest
I will give these a try soon but there is not a soul on earth that hates Mayo and Mustard ans much as me, so I am taking you at yur word that you cannot taste it at all 🙂
Gail Herbest
Excuse all Typo’s
No worries!
Ha! Hope you enjoy them! 🙂
Potato addict
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!
The best food is rarely fat free! 🙂
Paula R
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.
They are so creamy and delicious!