Creamy Mashed Potatoes are a comfort food favorite that is a staple side dish for many American homes. It is creamy and delicious with the flavor of garlic and chives. And, it makes a delicious side dish to meatloaf, steak, chicken, or pork chops.
Most mashed potato recipes will involve sour cream, butter, salt, and pepper. While that is all great, this particular recipe has a special ingredient that I attribute all the delicious flavor to. That ingredient is mayonnaise! Mayonnaise added to your mashed potatoes is phenomenal. It is blended right in, so nobody really knows it is there unless you tell them!
The person who taught me a delicious lesson
The person who taught me how to make the best homemade mashed potatoes was my brother-in-law, Scott. Scott is a great cook himself and during a visit for dinner one evening he shared with me that his secret for the most delicious mashed potatoes. I was a bit taken back by what he told me, I had never heard of such a thing. However, I gave them a chance, and they were delicious!
Ever since that day, whenever I do make potatoes, I always make them the way Scott taught me. Now, I will be sharing with you the most creamy mashed potatoes recipe you will ever make!
Yukon Gold for the Best Mashed Potatoes Ever!
It all starts with the potato. My two favorites are the Yukon Gold and the Russet Potato. However, you need a good potato for mashing. So the one to go with for this recipe is the Yukon Gold. It is a yellow potato with a buttery flavor. In my opinion, it is best for making mashed potatoes. Save the Russet for baking.
The potato should be cooked until it is fork-tender, about 15 to 20 minutes. Then, drained well, and mashed with the remaining ingredients with a potato masher. These potatoes are so creamy and delicious you won’t want to use any other type of potato for mashed potatoes!
The ingredient that is the flavor booster
The ingredient that gives this recipe the absolute best flavor is mayonnaise! When I first was told by my brother in law to put mayonnaise in my potatoes, I was not so sure about it. However, after my first bite, I knew that it was the way I would be making my mashed potatoes from that point on!
When using mayonnaise, you don’t need much else in addition. I usually boil the potatoes with a generous amount of salt, then when cooked, I add the mayonnaise, a little bit of half and half and some chopped chives or scallions.
Tips for making the best Mashed Potatoes
Below are a few things to remember that will give you the best overall results with your recipe.
Cut your potatoes in half. If it is a larger potato, cut them into quarters. This will allow the potato to cook evenly and faster.
Don’t overcook the potatoes. You should be able to easily pierce them with a fork and the potato still keep its shape. Cooking them any longer can waterlog the potato and turn it into mush instead of mash.
After you drain the potatoes, set the pot of potatoes back on the hot cooktop and shake the potatoes to remove any moisture from the pan.
Don’t overmix the potatoes. I highly recommend mashing the potatoes with a hand masher and avoid mashing them until smooth. Doing so will turn your potatoes gummy instead of creamy.
Add salt to the boiling water ONLY. If this recipe is made exactly as indicated below, you should not need to add any more salt to the recipe.
Make this recipe your way!
Mashed potatoes can be made with so many different flavors, the ideas can be endless!
Make Loaded Mashed Potatoes. Stir in some crispy cooked chopped bacon along with 1/2 cup (or more if you like really cheesy) cheddar cheese.
Buttery Mashed Potatoes. Add another layer of butter flavor by melting some unsalted butter in a small saucepan, then drizzle the butter over top of the potatoes before serving.
Browned Butter Mashed Potatoes. Take them another notch and cook the butter a little longer, allowing it to brown before removing from the heat.
Extra Garlic Flavored Potatoes: Give the potatoes a real garlic boost and add another 3-4 garlic cloves to the potato pot before cooking potatoes.
Everything Seasoned Mashed Potatoes. Reduce the salt to 1 teaspoon and add 1-2 teaspoons of Everything but the Bagel seasoning. Start with 1 teaspoon, and adjust to your desired flavor.
Storing and reheating Mashed Potatoes
Prep tip: prepare your potatoes for cooking ahead of time. In the morning, peel and cut the potatoes, completely cover the potatoes in water. When you are ready to cook, just drain and rinse the potatoes and proceed with step 2.
Storing. Cooked mashed potatoes can be stored in the fridge for up to 5 days, or in the freezer for up to 3 months.
To reheat on the stove. Break up mashed potatoes in a large pot over medium-low heat. Once the potatoes begin to warm up, add 1/4 cup half and half and stir lightly.
To reheat in the microwave. Break up potatoes and place in a microwave-safe dish. Heat on 50% power 2-4 minutes, stirring lightly every minute, until desired warmth.
What to do with leftover Mashed Potatoes
If you want to do something other than just reheat and eat, there are a few things you can do with the leftovers.
Skillet Fry. Add a tablespoon of butter to a hot skillet and melt till bubbly. Add mashed potatoes to skillet and chop with a spoon to break up. Cook until heated through, stirring occasionally. You should get browned bits of potatoes that are super tasty!
Honeybunch Hunts is a website dedicated to Hunting, Homesteading and Harvesting. Written by Shelby Law Ruttan, author and owner of Grumpy’s Honeybunch, she (Honeybunch) and Phil (Grumpy) have come together in a joint effort to share their knowledge and experience from the woods, to the garden, to the table.
I'm Shelby, author of Honeybunch Hunts. I love hunting, homesteading, and harvesting and am sharing my experiences and recipes with you! I hope you will join my journey and find something you will love! Honeybunch Hunts is a website dedicated to Hunting, Homesteading and... read more
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