Creamy Mashed Potatoes


Oh, Mashed Potatoes..How I LOVE you!

You’re always there for me when I need you.

Aren’t they great for a Thanksgiving side dish?

What is Thanksgiving without creamy, decadent mashed potatoes? Not American.

They can definitely be made ahead of time and then warmed in the oven Thanksgiving morning. Perfection.


Cast of Characters:

Milk (3 tablespoons)

Mayonnaise (A heaping spoon)

Butter (1/2 stick)

Salt and Pepper to taste (I use a ton of pepper)

Yukon Gold Potatoes (4 )

Serves: 2-3 (I only did a serving for 2 since it’s just my husband and I who eat every night, but double the recipe or triple and quadrouple..whatever you do it’s great)! 


DISCLAIMER** Another family recipe. You’re welcome!

Grab a pot of water and turn the burner on high to get a jump start to boiling while you begin assembling your potatoes.


Wash your potatoes in warm water.

You technically don’t have to do this step since you are peeling the skin off, but again, it is definitely a clean-freak thing I have going on.

TIP** I use Yukon Gold potatoes. Russet potatoes don’t work as well for mashed potatoes. TRUE STORY. Go Yukon Gold, or Go HOME 🙂


Grab a potato peeler and peel away until all the skin is gone.


Slice and dice ’em baby!

I usually cut up the potatoes into smaller pieces because they cook quicker, but if you are cooking something else that takes awhile, bigger chunks will do.


Bring them suckers to a boil and leave them boiling until they become soft enough to mash.

***FUN TIP–If you place a wooden spoon flat across the pot, the water will not boil over. Since I have a gas stove my wooden spoon turned black on the edge. True story. I am now not allowed to do this super fun trick anymore, says my husband. He doesn’t want me to burn the house down (which I don’t think would happen).


Once the potatoes are ready for a good mashin’, drain them babies in a strainer.


Go ahead and put your half stick of butter in the bowl you are going to use, so when you throw your steaming mashed potatoes in, the butter will begin to melt. Makes the mixing of the butta easier.


Throw them into a bowl of an electric mixer.

You could totally throw them into any bowl and use a hand mixer or mash them by hand, but I love letting the mixer do the work for me.


Add your heaping spoon of mayo.


And your 3 tablespoons of milk.


Salt. I start out with a couple of tablespoons and after the potatoes are mixed I taste test them and keep adding what is missing.


Pepper. Again, I add A LOT. Just shake shake shake until you think you’ve gone too far. Seriously.

I usually start off with 3 tablespoonish and keep adding as I go, but it’s a lot.


Stir it all up and walla! Perfect, creamy, decadent mashed potatoes.

If you want to prepare these the night before and then warm them up in the oven, just use an oven safe dish. Cover with foil. Place in a 350 degree oven for 20-30 minutes until warm.



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