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Food & Recipes

This Classic Condiment is the Key to Creamy, Delicious Mashed Potatoes


Perfectly creamy mashed potatoes are like a work of art. Smoothing out all the lumps is one thing, but getting the ratio of milk and butter just right is its own sort of magic. So when I stumbled upon a recipe that omits both of those ingredients in favor of mayonnaise, I was intrigued, but with a healthy dose of skepticism. 

Mayo is a classic condiment I always have in my fridge — we even combine it with potatoes to make potato salad — but forgoing butter and milk seemed risky. Let me start by saying, mashed potatoes mean a lot to me. Not just because they’re delicious, but I have many happy memories whipping them up with my mom as a kid. We’d always sneak a few bites of earthy raw spuds before tossing them into the pot of water — that’s how much I love potatoes

Despite my apprehension, I decided to give it a shot and grabbed a couple of medium-sized potatoes, peeled and chopped them up, and threw them in some boiling water. The recipe, from Hellmann’s Mayonnaise, called for a half a cup of the condiment and an optional tablespoon of milk. It seemed like a lot of mayo to me, so I started by adding about two-thirds of that amount into my pile of mashed taters. It wasn’t quite the level of creaminess I was hoping for, so I lopped the whole thing in. 

mayo mashed potatoes

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I went ahead and added the milk (and just a dash of salt and pepper) to really see how smooth they could get. Turns out Hellmann’s was onto something — the combo of mayo and just a splash of milk got them to a creamy perfection. I have to add way more milk with my traditional recipe, so that was definitely a surprise. 

Of course, the question you’re probably most curious about is: How did they taste? It certainly had a mayo-y flavor — there’s no getting around it with that much of the condiment mixed in — but it wasn’t bad at all. In fact, I really liked the extra zing! I had my roommate take a bite and she was a fan, too. 

mayo mashed potatoes

(Photo Credit:

If you like mayo and want to use less butter and save on milk without sacrificing the creaminess of your mashed potatoes, this trick can definitely help you achieve a scrumptious side dish. 

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