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bowl of creamy mashed potatoes topped with fresh parsley
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5 from 1 vote

Creamy Mashed Potatoes

These homemade creamy mashed potatoes are easy to make, full of flavor, rich and creamy. The ultimate side dish that everyone at the table is sure to love. Make them to complete your holiday table.
Prep Time20 mins
Cook Time20 mins
Course: Side Dish
Cuisine: American
Keyword: mashed potatoes
Servings: 12
Calories: 463kcal

Ingredients

  • 4 pounds Yukon Gold potatoes
  • 1 1/2 cups butter, room temperature
  • 1 1/4 cups milk
  • 1 1/2 teaspoon salt
  • 1 teaspoon ground black or white pepper
  • 1 cup Duke's Real Mayonnaise

Instructions

  • Begin the recipe by cleaning, peeling and cutting the 4 pounds Yukon Gold 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 1/2 teaspoon salt.
  • Once the potatoes come to a boil allow them to continue cooking for 10 to 15 minutes or until the potatoes are fork-tender. Remove the cooked potatoes from the oven and carefully drain out 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 or a metal whisk.
  • Add the 1 1/2 cups butter, 1 1/4 cups milk, 1 teaspoon salt and 1 teaspoon pepper. Mix on low speed until the potatoes no longer have any large chunks and the ingredients are thoroughly combined.
  • Lastly, add the 1 cup of Duke’s Real Mayonnaise and adjust the mixer settings to medium and continue mixing until the potatoes are creamy and smooth. Taste and season with additional salt and pepper if needed. Serve warm!
  • Store any leftovers in an airtight container or resealable plastic bag up to 3 days. To reheat, place in the microwave at 2-minute intervals stirring each time until warm. Enjoy with your favorite protein such as ham, turkey, roast, or chicken, and additional sides to complete your holiday meal.

Notes

Tips to make the best mashed potatoes:

  1. Cut the potatoes before boiling. I prefer to cut my potatoes in even size pieces so they cook evenly and are easier to handle when finished. It also helps the cooking process to go much faster. 
  2. Use Yukon Gold Potatoes, Russet Potatoes, or a mixture of them both. Yukon Gold potatoes are my favorite to use because they are small and buttery. Russet potatoes are starchy, hearty, and easy to locate in grocery stores all year long. If you prefer to have the best of both combinations, try using 50% Yukon Gold and 50% Russet potatoes.
  3. Do not skip Duke’s Mayonnaise! This makes the potatoes so creamy and I promise they do not taste like mayonnaise. Try it, you will not regret it. 
  4. 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 mix. Overboiling could result in soupy mashed potatoes. 
  5. 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 Duke’s Mayonnaise and mix just to combine then serve. 

Nutrition

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