Mashed Potatoes Recipe
Mayonnaise is the secret behind these comforting spuds from Waynesboro, Tennessee's Brenda Pulley. Not only are they special enough for company, but they're a cinch to whip up on weeknights. Try a batch tonight and use what's left in the next two recipes.
- 3 large potatoes, peeled and cubed
- 1/2 cup mayonnaise
- 1/2 cup butter, cubed
- 3/4 to 1 teaspoon salt
- 1/4 teaspoon pepper
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain.
- Place potatoes in a bowl; beat until smooth. Add the mayonnaise, butter, salt and pepper; mix well. Refrigerate any leftovers. Yield: 5 cups.
Originally published as Mashed Potatoes in Quick Cooking May/June 2002, p20
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Reviewed Jan. 20, 2014
The mayo makes them creamy and flavorful. They are the best ever.
Reviewed Feb. 26, 2013
Creamy and Yummy, easy to make. Wasn't sure of using mayo, but tasted great.
Reviewed Aug. 26, 2012
Reviewed Jan. 14, 2012
Very good and rich!