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.