Creamy Mashed Potatoes Recipe
Rich, fluffy mashed potatoes made with Yukon Gold or Russet potatoes, warm milk, butter, seasonings, and mayonnaise for an extra creamy finish.
Servings: 12
Calories: 465kcal
Equipment
- 1 Potato Peeler
- 1 sharp knife
- 1 cutting board
- 1 large pot or Dutch oven
- 1 potato mashed or ricer
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 salt for the cooking water
- 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 potatoes to the warm pot for 1–2 minutes to allow excess moisture to evaporate. 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: Fold in 1 cup mayonnaise until creamy and evenly combined. Do not overmix.
- 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 3-4 days.
- Reheat gently on the stovetop to 165°F 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
