Creamy Mashed Potatoes Recipe
Make these creamy mashed potatoes! This simple recipe uses butter, mayonnaise, and a few tips for fluffy, smooth potatoes perfect for any meal or holiday table.
Servings: 12
Calories: 465kcal
Equipment
- 1 Potato Peeler
- 1 sharp knife
- 1 cutting board
- 1 large pot or Dutch oven
Ingredients
- 4 pounds Yukon Gold or Russet potatoes, peeled and cubed
- 1 ¼ cups whole milk or heavy cream
- 1 ½ cups butter, softened
- 1 ½ teaspoons salt (plus additional for boiling)
- 1 teaspoon ground black or white pepper
- 1 cup mayonnaise
Instructions
- Boil the potatoes: Place 4 pounds of potatoes in a large pot and cover with cold water. Add salt and bring to a boil. Reduce heat and simmer until fork-tender, 15–20 minutes.
- Drain and mash: Drain potatoes and return to the pot. Use a potato masher or ricer for the smoothest texture.
- Add dairy and seasonings: Warm the 1 ¼ cups milk and 1 ½ cups butter together, then stir into the potatoes. Add 1 ½ teaspoons salt and 1 teaspoon pepper.
- Adjust consistency: For creamier potatoes, add 1 cup mayonnaise.
- Serve: Transfer to a serving dish, garnish with butter or chives, and serve warm.
Video
Notes
Storage & Reheating
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat gently on the stovetop with a splash of cream or milk to restore creaminess.
Nutrition
Calories: 465kcal | Carbohydrates: 29g | Protein: 5g | Fat: 38g | Saturated Fat: 17g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 609mg | Potassium: 681mg | Fiber: 2g | Sugar: 2g | Vitamin A: 765IU | Vitamin C: 9mg | Calcium: 60mg | Iron: 1mg
