Puerto Rican Mashed Potatoes with Eggs

Creamy, comforting, and full of Caribbean flavor—Puerto Rican mashed potatoes with eggs is a dish that brings family and tradition to the table. This isn’t your typical mashed potato recipe. It’s a savory blend of smooth potatoes, rich mayonnaise, chopped eggs, and adobo seasoning that gives it a bold, unforgettable taste. Perfect for holidays, Sunday dinners, or any time you’re craving something warm and filling, these mashed potatoes are a staple in Puerto Rican kitchens and now, they can be in yours too.

In many Puerto Rican homes, this dish is served during special occasions like Christmas or Thanksgiving, but it’s just as good alongside a simple weeknight meal. The creamy texture and added flavor from ingredients like mayonnaise and adobo make it ideal with roast pork (pernil), arroz con gandules, or grilled chicken. It’s also a great potluck side dish because it holds up well and tastes even better as it sits.

What is Puerto Rican Mashed Potatoes

Puerto Rican mashed potatoes with eggs is a flavorful twist on a classic side dish. In this version, mashed potatoes are blended with butter, milk, mayonnaise, and olive oil for a creamy base. Then chopped hard-boiled eggs and adobo seasoning are folded in to add depth and a little extra protein.

This recipe comes from a long tradition of resourceful, flavor-packed Puerto Rican cooking. Potatoes are a pantry staple, and eggs are often used to stretch a dish and make it heartier. By adding mayonnaise and seasoning, this dish becomes something entirely unique—savory, smooth, and packed with flavor. My abuela, May, used to make this for every family get-together, and now I make it for mine—it always disappears fast. If you've never had mashed potatoes like this, you're in for a treat.

Ingredients To Make This Recipe

Each ingredient in this dish plays a key role in creating the perfect texture and flavor. Here's what you'll need and how it contributes:

Potatoes – These are the foundation of the dish. Use a starchy type like russet or Yukon Gold for the best mashing texture.

Eggs – Hard-boiled and chopped, they add a mild richness, soft texture, and boost of protein.

Butter – Melts into the potatoes and brings a creamy, slightly salty depth.

Milk – Helps thin the mash while keeping it smooth and luscious.

Mayonnaise – This unexpected addition is key. It gives the dish a slightly tangy flavor and creamy consistency.

Olive oil – Adds a hint of earthiness and helps with the smooth texture.

Adobo seasoning – A mix of garlic, pepper, and other savory spices. It’s essential for giving the dish its Puerto Rican character.

Kosher salt – Used when boiling the potatoes and eggs, and again to season at the end.

How to Make Caribbean Style Mashed Potatoes with Eggs

Making this recipe is simple, even for a beginner. Take your time with each step, and you’ll get perfect results. Here's how I make it at home:

1. Prepare the potatoes and eggs.
   Peel the potatoes and cut them into 2-inch chunks. Place them in a large pot. Add the whole eggs and a teaspoon of kosher salt. Fill the pot with water until the potatoes are fully covered.
2. Cook until tender.
   Bring the pot to a boil over medium heat. Let it cook for 15–20 minutes, or until the potatoes are soft enough to mash with a fork. The eggs should be fully hard-boiled by this point.
3. Drain and separate.
   Carefully pour the contents of the pot through a strainer. Use a spoon to take out the eggs and place them aside to cool. Leave the potatoes in the pot.
4. Mash the potatoes.
   Use a potato masher to mash the potatoes while they’re still hot. This helps keep the texture light and fluffy.
5. Add the creamy ingredients.
   Stir in the butter, milk, mayonnaise, olive oil, and adobo seasoning. Mix everything until the potatoes are smooth and well blended.
6. Peel and chop the eggs.
   Once the eggs are cool enough to handle, peel and chop them into small pieces.
7. Fold the eggs into the potatoes.
   Gently stir the chopped eggs into the mashed potatoes. Taste the mixture and adjust seasoning if needed.
8. Serve and enjoy.
   Spoon the mashed potatoes into a serving dish. If desired, sprinkle with parsley or paprika for a pop of color.

Tips For Making Creamy Latin Mashed Potatoes

• Use russet or Yukon Gold potatoes because they mash easily and give you that smooth, fluffy texture. Avoid waxy potatoes like red potatoes, which stay firm and can turn the mash gluey.
• Mash the potatoes while they’re still hot. Hot potatoes absorb butter and milk better and give a creamier finish. Letting them cool can make the mash stiff or lumpy.
• Don’t skip the mayonnaise. It might sound unusual, but it adds a rich, smooth texture and just a little tang that sets this version apart from typical mashed potatoes.
• Boil the eggs and potatoes in the same pot to save time and reduce cleanup. This doesn’t affect the flavor and keeps the process simple.
• For a slight brightness, you can add a splash of white vinegar to the boiling water. This step is optional but can help balance the richness of the dish.
• When adding the chopped eggs, stir them in gently at the end. This keeps small chunks of egg throughout the dish instead of turning everything into a paste.
• If you want the mashed potatoes to look extra nice on the table, sprinkle the top with a little paprika or chopped parsley before serving.
• You can use pre-cooked hard-boiled eggs if you’re short on time or don’t want to deal with peeling them.

Frequently Asked Questions

Can I use a different type of potato?

Yes, but some work better than others. Russet and Yukon Gold are best because they mash easily and have the right amount of starch. Red potatoes can work, but they’ll give a denser texture and might not blend as smoothly.

How long can I store the leftovers?

Store leftover mashed potatoes in an airtight container in the fridge for up to 3 days. Reheat them on the stovetop or in the microwave, and add a splash of milk to bring back the creamy texture.

Can I make this dish ahead of time?

Yes, this recipe is a great make-ahead side dish. Prepare the mashed potatoes as directed, then let them cool and store them in the refrigerator. When ready to serve, reheat gently, adding a little milk or butter to loosen the texture if needed.

What can I serve with Puerto Rican mashed potatoes with eggs?

These mashed potatoes go really well with traditional Puerto Rican dishes like pernil, arroz con gandules, and stewed chicken. They're also a great addition to any meal with roasted meats or grilled fish.

Have you tried Puerto Rican mashed potatoes with eggs? Then, make sure to rate and review this recipe. I’d love to know how it turned out for you and what you paired it with. It’s a dish that always brings back good memories for me, and I hope it becomes a favorite in your kitchen too.