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.