Follow these easy, step-by-step, photo illustrated instructions to make our creamy Mashed Potatoes Recipe with Duke’s Mayonnaise. It’s a Southern thing for sure and we wouldn’t make it with any other brand except Duke’s. We’re making our Mashed Potatoes totally from scratch in just a few simple steps. Printable recipe included.
- 3 lbs. Russet Potatoes
- 3 Tablespoons Butter
- ¼ cup Evaporated Milk
- ½ cup Duke’s Mayonnaise
- ¼ teaspoon Ground White Pepper
- 1 teaspoon Salt, used when boiling potatoes
- Salt, to taste
- Wash, peel and cube potatoes into about 1 inch pieces.
- Place potatoes in large sauce pot and cover with 2 inches of cold water.
- Add one teaspoon of salt
- Bring to a boil, then REDUCE heat to medium and let simmer.
- Cook potatoes 15-20 minutes, or until fork tender.
- Remove potatoes from heat and drain, reserving liquid.
- While still hot, use a potato masher and mash the potatoes until creamy and smooth.
- Add cubed Butter and stir until butter is melted.
- Add Evaporated Milk.
- Add Duke’s Mayonnaise.
- Add Ground White Pepper.
- Stir potatoes until desired consistency is reached.
- If potatoes are too dry, add a little of the saved water that you drained from the potatoes.
- For really creamy potatoes, beat on medium speed with a hand mixer for about 1 minute.
- Taste potatoes, adding more salt or mayo as needed.
- Serve immediately while still warm.
Some folks like to add Sour Cream instead of Mayonnaise. You could also add an extra burst of flavor by sprinkling on just a dash of Garlic Powder. Make the basic potatoes and then add any other herbs and spices desired for variations on the original recipe.
Keywords: Mashed Potatoes with Mayo Recipe, made from scratch, Duke's Mayonnaise, southern recipes, gravy