One is just never too old to learn, is one? Yesterday, my treasured cousin, Kati-Baby and her other half came over for supper. We had a hugely enjoyable time with them.
I noticed Kati wasn’t having any mashed potatoes. Well, you can imagine my shock and horror! Everyone loves mashed potatoes, don’t they? Naturally, I did what any host would do and offered her a serving of those delicious, fluffy spuds.
Well, hell and damnation. I only thought I was shocked and horrified before. She declined the taters and informed me that it was because she doesn’t eat mayonnaise! Mayonnaise! Lord have mercy, y’all, I just about had a sinking spell right there at the table! Who in the wide, wide world puts mayonnaise in their mashed taters? I ask you!
I’m feeling a little better now, so I did a bit of research. Google told me right quick that mayonnaise is an accepted ingredient. Well, that’s all fine and good, but I went to my cookery bible, Southern Living for confirmation. What did they tell me there? Did they confirm my suspicion that mayonnaise is anathema to smashed spuds? They did not! Look at this!
“Fold in Mayo
Naturally, Duke’s makes mashed potatoes better. Even a few tablespoons of it adds both a tang and extra creaminess to mashed potatoes that Hellmann’s just can’t.”
Well, I’m just beside myself now. I’ve lived on this planet for damned near seventy years and have never seen or heard tell of such. Will I give it a try? No decision on that yet.
Now, I have to know. Do y’all add mayonnaise to your mashed taters? Call your Mama and ask if she does. Tell me, please and thank you, in the comments below what you think of all this.
Jim L. Wright is a storyteller with a lifetime of experiences as colorful as the characters he creates. Born and raised in Piedmont, Alabama, Jim’s connection to the land, history, and people of the region runs deep. His debut novel New Yesterdays is set in his hometown, where he grew up listening to stories of the past—stories that sparked his imagination and curiosity for history.
Today, Jim lives in Leeds, Alabama, with his husband Zeek, a tour operator who shares his passion for adventure and discovery. Known affectionately as “Ol’ Big Jim,” he has had a diverse career that includes time as a storekeeper, an embalmer, a hospital orderly, and a medical coder. There are even whispers—unconfirmed, of course—that he once played piano in a house of ill repute.
No matter the job, one thing has remained constant: Jim is a teller of tales. His stories—sometimes humorous, sometimes thought-provoking—are often inspired by his unique life experiences. Many of these tales can be found on his popular blog, Ol’ Big Jim, where he continues to share his musings with a loyal readership.
Jim’s adventures have taken him far beyond Alabama. For seven years, he lived in Amman, Jordan, the world’s oldest continuously inhabited city. His time there, spent in smoky coffee shops, enjoying a hookah and a cup of tea while scribbling in his ever-present notebook, deeply influenced his worldview and his writing.
When Jim isn’t writing, he’s thinking about writing. His stories, whether tall tales from his past or imaginative reimagining is of historical events should read from his past or imaginative reimaginings of historical events, reflect a life lived fully and authentically. With New Yesterdays, Jim brings readers a rich tapestry of history, fantasy, and human connection.
Visit his blog at www.olbigjim.com to read more of his stories, or follow him on social media to keep up with his latest musings and projects, one of which is a series that follows Bonita McCauley, an amateur detective who gets into some very sticky situations.
His book, New Yesterdays, can be found at Amazon US, Amazon UK, Smashwords, and Barnes and Noble.
Akkk!!! That’s as bad as putting sugar in cornbread. Worse. Why… that’s not mashed potatoes, it’s mashed potato salad. (Okay, I’d eat that if it were offered to me — if I weren’t allergic.) Although, I have heard of in in recipes somewhere or other. And I’ve seen eggs listed on the ingredients panel of pre-fixed mashed potatoes — even though not from mayonnaise. (I’m allergic to eggs, so I look.) What are they thinking? Everybody knows Miracle Whip is better than mayo anyway. 😉
Sugar in cornbread is a big peeve for me, too! I can see you and I would get along very well in the kitchen! Thanks for stopping by; do come around again.
Never in all my born days will I put mayo in mashed potatoes!
The serious question here though, is: did Kati-baby accept a helping of mashed taters when you reassured them that no mayo had ever disgraced those spuds?
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I am a member of The Church of Jesus Christ of Latter-Day Saints who loves to hike, to play music, make amazing fun food, carve wood, grow plants, to read good books and explore the world!
Life is a patchwork of moments — laughter, solitude, everyday joys, and quiet aches. Through scribbled stories, I explore travels both far and inward, from sunrise over unfamiliar streets to the comfort of home. This is life as I see it, captured in ink and memory. Stick around; let's wander together.
olbigjim 
Mayo??? Hell no.
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No, Jimbo.
Add butter to cooked spuds and mash!
Great debate
Caz
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Absolutely right, our Caz! Butter. Lots of butter!
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No, Jim.
Add butter, the English way.
Caz x
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I’ve never heard of adding mayonnaise to mashed potatoes, Jim. With me it’s always been either gravy or butter.
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Same here, Tim. Butter AND gravy!
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I am approaching 70….never heard this before and I love mash potatoes.
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We’re of a like age, Karla. I reckon folks should be listening to their elders; don’t you?
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Akkk!!! That’s as bad as putting sugar in cornbread. Worse. Why… that’s not mashed potatoes, it’s mashed potato salad. (Okay, I’d eat that if it were offered to me — if I weren’t allergic.) Although, I have heard of in in recipes somewhere or other. And I’ve seen eggs listed on the ingredients panel of pre-fixed mashed potatoes — even though not from mayonnaise. (I’m allergic to eggs, so I look.) What are they thinking? Everybody knows Miracle Whip is better than mayo anyway. 😉
This was a fun post, Jim. Hugs.
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Sugar in cornbread is a big peeve for me, too! I can see you and I would get along very well in the kitchen! Thanks for stopping by; do come around again.
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Ol’ Big Jim, no doubt, Duke’s is better! Not only in mashed taters but on Swiss cheese sammiches as well! 😋 😎
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If I’m honest, Darryl, I’m not sure my uncultured palate can taste a difference in brands. I’ve been a Blue Plate man since Moses was a boy.
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Never in all my born days will I put mayo in mashed potatoes!
The serious question here though, is: did Kati-baby accept a helping of mashed taters when you reassured them that no mayo had ever disgraced those spuds?
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Not a chance! Kati-Baby loves me, but apparently doesn’t trust me to have taters without the offensive mayo!
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