You won’t believe how unbelievably rich, luscious, and creamy mayonnaise makes your mashed potatoes. It may sound a little strange to put mayonnaise in mashed potatoes but they are the creamiest, best tasting mashed potatoes with a velvety texture. And there’s not even any butter of cream in them!
Next to the dressing, mashed potatoes are probably the most looked forward to thing on our Thanksgiving table. I’ve tried making mashed potatoes numerous ways- Crock Pot Mashed Potatoes and Roasted Garlic and Bacon Mashed Potatoes to name a few.
But hands down, mayonnaise mashed potatoes are my favorite. In addition to a fabulous flavor and texture, the mayonnaise also makes the potatoes fabulously white in color.
They look like fluffy clouds. 🙂
To mash your potatoes, either use a potato masher, or even better, a Potato Ricer. I sometimes use my mixer, but you risk overdoing it with a mixer and turning the mashed potatoes into glue.
Have you ever tried mayonnaise in your mashed potatoes?
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- 3 pounds russet or yukon gold potatoes, peeled and cut into chunks
- 6 tablespoons butter, cut into cubes
- 1/2 cup mayonnaise, preferably Duke's mayonnaise
- 3/4 to 1 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon freshly ground black pepper
- Place potatoes in a large pot and cover with 2 inches of water. Add 1 teaspoon salt to water and bring to a simmer. Simmer until potatoes are soft, about 20 minutes. Drain well, reserving about 1/2 cup cooking liquid.
- Place potatoes back in pot or in a large bowl. Add butter and use a potato masher or potato ricer to mash until smooth.
- Stir in mayonnaise, salt, and both peppers.
- If too thick add some of the reserved cooking liquid or you can add milk, but warm it first.
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