Snoop Dogg Can't Stop Making This Foolproof Mashed Potatoes Recipe!

Snoop Dogg has built out a surprisingly serious food résumé over the years, between cookbooks, a Food Network partnership with Martha Stewart, and near-constant appearances cooking on camera.

Somewhere in all of that, one particular side dish keeps coming back into rotation, simple enough that he’s made it for holidays, TV segments, and regular weeknights alike.

A Recipe He’s Made for Years

Snoop first published his mashed potato recipe in his 2018 cookbook, From Crook to Cook, and it’s stuck around in his rotation ever since.

The dish, which he calls M.O.P. mash out potatoes in the book, has become one of the recipes people associate most with his cooking, alongside his long-running on-screen partnership with Martha Stewart.

That partnership goes back further than the cookbook itself. The two have been making mashed potatoes together on camera for well over a decade, with Snoop crediting some of his approach to tips he picked up from Stewart’s own family recipes along the way.

The Ingredient Nobody Expects

The detail that makes Snoop’s version stand out isn’t a spice or a technique, it’s a half cup of plain mayonnaise stirred in alongside the butter and cream. Snoop has said the addition makes the potatoes taste so whipped and fluffy that people don’t believe it’s mayo until they’re told, while warning not to over-mix once it’s in.

It’s a less unusual move than it sounds, since mayonnaise is really just egg and oil, the same base ingredients that show up in plenty of traditional enriched mashed potato recipes. The main difference is that most people don’t think to reach for the jar already sitting in their fridge.

Why Home Cooks Keep Calling It Simple

People who’ve actually tested the recipe at home consistently land on the same word for it: simple. One home cook who walked through the process from scratch rated it a near-perfect score, calling out how easy the recipe was to follow despite the unusual ingredient list.

Part of that ease comes down to the short ingredient list and the total lack of fussy technique. There’s no ricer required, no exact temperature to hit, and no step that can’t be handled with a basic pot, a whisk, and a potato masher.

The Recipe

Ingredients:

4 pounds russet or Yukon gold potatoes, peeled and chopped
4 tablespoons butter
2½ cups heavy cream
½ cup mayonnaise
Salt and pepper, to taste

Instructions:

Bring a large pot of generously salted water to a boil, add the chopped potatoes, and cook for about 20 to 25 minutes, until they’re tender enough to pierce easily with a fork. Drain the potatoes and set them aside.

In the same pot, melt the butter over medium heat, then whisk in the heavy cream and mayonnaise until fully combined. Return the potatoes to the pot and mash everything together until smooth, being careful not to overwork it once the mayonnaise is in. Season with salt and pepper to taste, and serve warm.