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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