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Overhead view of potatoes in white bowl topped with parsley.
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5 from 3 votes

Creamy Mashed Potatoes

These homemade Creamy Mashed Potatoes with Mayonnaise are easy to make, full of flavor, rich and creamy. The ultimate side dish that everyone at the table is sure to love.
Prep Time20 minutes
Cook Time20 minutes
Course: Side Dish
Cuisine: American
Keyword: mashed potatoes
Servings: 12
Calories: 463kcal


  • 1 Potato Peeler
  • 1 sharp knife
  • 1 cutting board
  • 1 large pot or Dutch oven
  • 1 Mixer


  • 4 pounds Yukon Gold potatoes
  • 1 ½ cups butter, room temperature
  • 1 ¼ cups milk
  • 1 ½ teaspoon salt
  • 1 teaspoon ground black or white pepper
  • 1 cup mayonnaise


  • Begin the potato recipe by cleaning, peeling and cutting the 4 lbs. potatoes into 1-inch thick pieces. Then add the prepared potatoes into a large stockpot and cover the potatoes with cold water. Place the stockpot on the stove over high heat and add the salt.
  • Once the potatoes come to a boil, allow them to continue cooking for about 10 to 15 minutes or until the potatoes are fork-tender. Remove the cooked potatoes from the stovetop and carefully drain off all of the water.
  • Add the potatoes to a stand mixer bowl with the whisk attachment, or add to a large bowl and use a hand mixer, potato masher/potato ricer, or a metal whisk.
  • Add the 1 ½ cup butter, 1 ¼ cup milk, 1 ½ teaspoon salt and 1 teaspoon ground black pepper. If using a mixer, mix on low speed until the potatoes no longer have any large chunks and the ingredients are thoroughly combined.
  • Lastly, add the 1 cup mayonnaise adjust the mixer settings to medium speed and continue mixing until the potatoes are creamy and smooth. Taste and season with additional salt and ground black pepper if needed.
  • Serve warm with your favorite protein such as ham, turkey, roast, or chicken, and additional sides to complete your holiday dinner. Enjoy!
  • If you have any leftover mashed potatoes, allow them to cool to room temperature before placing them in an airtight container or resealable plastic bag and storing them in the refrigerator for up to 3 days.


  • Cut the potatoes before boiling. I prefer to cut my potatoes into similar-sized pieces so they cook evenly and are easier to handle when finished. It also helps the cooking process to go much faster. 
  • Do not skip the mayonnaise! This makes the potatoes so creamy and I promise they do not taste like mayonnaise. Try it, you will not regret it. 
  • Be careful not to over-boil the potatoes. Check the potatoes frequently as they are cooking and once they are fork-tender, a fork can be inserted in a piece of potato with little effort, then they are ready to mash. Overboiling could result in soupy mashed potatoes. 
  • Try not to over-mix the potatoes. If using a stand or hand mixer, over-mixing could make the potatoes gummy in texture. Once the potatoes no longer have any chunks add the other ingredients, mix to combine, and serve.


Calories: 463kcal | Carbohydrates: 28g | Protein: 4g | Fat: 38g | Saturated Fat: 17g | Cholesterol: 71mg | Sodium: 632mg | Potassium: 681mg | Fiber: 3g | Sugar: 3g | Vitamin A: 762IU | Vitamin C: 30mg | Calcium: 55mg | Iron: 1mg