Mama's Mashed Potatoes Recipe

Name: Mama’s Mashed Potatoes Recipe
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Ingredients: 3 lbs Yukon gold potatoes (scrubbed, peeled and cut into even cubes); 3/4 cup mayonnaise; 4 tbsp salted butter; salt and pepper to taste

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Light, fluffy, buttery and carrying a tang nobody at the table can quite put a name to. Mama’s Mashed Potatoes get whipped with butter and one secret ingredient straight out of my mom’s kitchen: mayonnaise. Three pounds of Yukon Golds, four ingredients, and a bowl of mash that holds its own next to anything on the holiday table.

The few meals my mom set on the table when I was a kid are the ones I still chase, and these potatoes top the list. I remember watching a big scoop of mayo go into the pot while we prepped supper in our RV, and even as a kid I was perplexed by it. Nobody I knew put mayonnaise in mashed potatoes. These days, when I’m feeling nostalgic, I skip the milk entirely and let the mayo do that job.

I also learned the hard way that no trick saves a bad batch. My best friend and I once whipped, buttered, creamed and seasoned a giant bowl of Yukon Golds that still tasted like a mouthful of starch, mayo and all. We tossed the whole thing and started over, laughing the entire time.

What makes these mashed potatoes different?

Mayonnaise is oil, egg yolk and a little acid whipped together. Stirred into hot potatoes, it brings the same richness you’d get from butter and cream, plus a soft tang from the acid that makes people stop mid-bite and ask what’s in them.

Mama's mashed potatoes with a pat of butter on top.

Why you’ll love this recipe

Four ingredients. No milk or cream to warm on the side. The mayo keeps the potatoes creamy and rich, and the whole thing whips up in one pot with a hand mixer while everything else finishes in the oven.

Ingredients

Yukon Gold potatoes – naturally buttery and creamy, they whip up smooth and golden. Peel them and cut them into even cubes.
Mayonnaise – the secret. Use your favorite full-fat mayo for the richest mash.
Salted butter – for that classic buttery flavor.
Salt and pepper – season at the end, once the butter and mayo are in.

How to make Mama’s mashed potatoes

Bring the cubed potatoes to a boil and cook until fork tender, about 12 minutes. Drain well and return them to the hot pan or a warmed, deep-sided bowl.

Press down on the potatoes with the beaters of your hand mixer to break them up; they should squish easily. Add the mayonnaise and butter and mix on low until most of the big clumps are gone, then turn the speed up gradually and whip until light and fluffy. Add a little more mayo if they look dry, season with salt and pepper and serve.

Expert recipe tips

Cut even cubes. Same-size pieces cook at the same rate, so you don’t end up with mushy bits next to hard ones.
Use the hot pan. Returning the drained potatoes to the hot pot lets the extra moisture steam off, which keeps the mash from turning watery.
Mash before you whip. Pressing the potatoes down with the beaters first means fewer flying chunks once the mixer is running.
Start low, finish high. Low speed breaks up the clumps. Higher speed at the end is what makes them fluffy.
Stop when they’re fluffy. Overworked potatoes go gluey, so once they’re light and smooth, put the mixer down.
Adjust the mayo. Some potatoes hold more moisture than others. Start with the amount in the recipe card and add more a spoonful at a time.

What to serve with mashed potatoes

Rounding up a whole holiday spread? Pile these next to a pan of Thanksgiving dressing, slow cooker rum soaked fig cranberry sauce, ultimate creamy stovetop mac and cheese and cauliflower with apples and pecans.

And once the plates are cleared, a pecan pie casserole feeds the whole crowd from one big dish, no rolling pin required.

Storing and reheating

Keep leftovers in an airtight container in the fridge. Reheat them gently on the stove or in the microwave, stirring in a pat of butter to loosen them back up.

Recipe FAQs

Can you taste the mayo in these mashed potatoes?

Not as mayo. It comes through as a little tang and extra richness, and most people can’t name it.

Can I use russet potatoes instead of Yukon Golds?

Yes. Russets mash up fluffier and a bit drier, so you may need a little more mayo or butter to get the same creamy texture.

Can I make mashed potatoes ahead of time?

Yes. Make them a day ahead, refrigerate in a covered dish, and reheat gently with an extra pat of butter, stirring until hot.

Do I need a hand mixer?

It gives you the fluffiest result, but a potato masher works too. Mash well, then stir in the mayo and butter with a sturdy spoon.

More holiday side dishes

Make a batch this week and see if anybody at the table guesses the secret. If you try it, please rate the recipe card and leave a comment to help out the next reader!