Description
Million Dollar Mashed Potatoes are a rich, creamy, and indulgent side dish made with tender mashed potatoes blended with cream cheese, sour cream, butter, and a touch of garlic. This classic American comfort food is elevated with optional cheddar cheese and fresh herbs, perfect for holidays or any cozy meal.
Ingredients
Scale
Potatoes
- 4 pounds Russet or Yukon Gold potatoes (peeled and cut into chunks)
Dairy & Fats
- 8 ounces cream cheese (softened)
- 1 cup sour cream
- ½ cup unsalted butter (melted)
- ½ cup whole milk (warmed)
- ½ cup shredded cheddar cheese (optional)
Seasonings & Garnish
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- Chopped fresh chives or parsley (for garnish)
Instructions
- Boil the Potatoes: Place the peeled and chopped potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer for 15–20 minutes, or until potatoes are fork-tender. Drain well and return the potatoes to the pot.
- Mash and Mix: Mash the potatoes using a potato masher or hand mixer until smooth. Add the cream cheese, sour cream, melted butter, warmed milk, garlic powder, salt, and pepper. Stir until everything is fully combined and creamy.
- Add Cheese (Optional): If desired, fold in shredded cheddar cheese for an extra rich and flavorful finish.
- Adjust Seasoning and Serve: Taste the mashed potatoes and adjust seasoning as needed. Transfer to a serving dish and garnish with chopped fresh chives or parsley for a fresh herbal touch.
Notes
- To make ahead, transfer the mashed potatoes to a baking dish, cover tightly with foil, and refrigerate for up to 2 days.
- Reheat in a 350°F oven for 30–40 minutes or until heated through, adding an extra splash of milk if the potatoes are too thick.
- Use Russet potatoes for a fluffier texture or Yukon Gold for a creamier, buttery taste.
- For a lighter version, substitute half-and-half or reduced-fat sour cream and milk instead of whole milk and full-fat sour cream.
