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Wanda’s Mashed Potatoes by Lisa Krych

by Team Tamron




  • 5 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
  • ½ cup unsalted butter, cut into tablespoon sized pieces
  • ¾ cup heavy whipping cream
  • 1 teaspoon salt
  • ½ teaspoon fresh ground black pepper
  • Unlimited amounts of love


  1. Peel potatoes and rinse in cold water (cut potatoes in half if exceptionally large). If you want the smoothest potatoes possible, remove the little knots from the potatoes with a small spoon or the tip of a knife.
  2. Place potatoes in a large 5-quart pot and cover potatoes with cold water.
  3. Bring to a boil and cook partially covered until easily pierced with a knife about 20-25 minutes depending on the size of your potatoes.
  4. Drain well and transfer to a large bowl. Using a hand mixer, start to break apart the potatoes.
  5. Next on low-speed start to whip the potatoes, about 30 seconds then increase to medium and slowly drizzle in the heavy cream to reach your desired texture, about 1 minute more.
  6. With the mixer on, add softened butter 1 tablespoon at a time, waiting a few seconds between each addition. Potatoes will be whipped and fluffy. Finally add salt and pepper, now taste, adjust seasoning if needed.

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