Million dollar mashed potatoes are creamy, buttery, and indulgent—the kind of side dish that instantly elevates any meal. With a rich combination of cream cheese, sour cream, and butter, these potatoes are ultra-smooth and flavorful. I love making them for holidays, special dinners, or anytime I want mashed potatoes that taste extra luxurious.

Why You’ll Love This Recipe

I love this recipe because it takes classic mashed potatoes and makes them irresistible with just a few added ingredients. The cream cheese adds tang, the sour cream brings creaminess, and the butter ties it all together for a melt-in-your-mouth side dish. They’re perfect for making ahead of time, and they reheat beautifully without losing their texture.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Russet or Yukon gold potatoes

• Cream cheese (softened)

• Sour cream

• Butter

• Heavy cream or milk

• Garlic powder (optional, for extra flavor)

• Salt

• Black pepper

• Fresh chives or parsley (optional, for garnish)

Directions

1. I start by peeling and chopping the potatoes into even chunks.

2. I place them in a large pot, cover with cold water, add salt, and bring to a boil.

3. I simmer until the potatoes are fork-tender, then drain them well.

4. Using a potato masher or ricer, I mash the potatoes until smooth.

5. I mix in softened cream cheese, sour cream, and butter while the potatoes are still warm so everything melts together.

6. I stir in heavy cream or milk a little at a time until the consistency is creamy and fluffy.

7. I season generously with salt and black pepper, then taste and adjust.

8. I transfer the mashed potatoes to a serving dish and top with extra butter and fresh herbs before serving.

Servings and timing

This recipe makes about 8 servings. It takes 15 minutes to prep and 25 minutes to cook, so I can have rich, creamy mashed potatoes ready in about 40 minutes.

Variations

• I sometimes add roasted garlic for a sweet, nutty flavor.

• For a lighter version, I swap sour cream for Greek yogurt.

• I’ve folded in shredded cheddar or parmesan for a cheesy twist.

• If I want a crispy topping, I spread the potatoes in a baking dish, sprinkle with breadcrumbs and butter, and bake until golden.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm them on the stovetop over low heat, adding a splash of cream or milk to loosen them. They can also be reheated in the microwave in short intervals, stirring in between. For longer storage, I freeze them in freezer-safe containers for up to 2 months and thaw in the fridge overnight before reheating.

FAQs

Can I make million dollar mashed potatoes ahead of time?

Yes, I prepare them a day ahead, store them covered in the fridge, and reheat before serving.

What kind of potatoes work best?

I like Yukon gold for a creamy texture and Russets for a fluffier finish. Both work well.

Can I leave the skins on?

Yes, if I want a more rustic texture, I leave the skins on, especially with Yukon golds.

How do I keep mashed potatoes warm for serving?

I keep them in a slow cooker on the “warm” setting and stir occasionally to maintain texture.

Can I make these without cream cheese?

Yes, but cream cheese gives them that rich “million dollar” flavor. I sometimes substitute mascarpone for a similar effect.

Conclusion

Million dollar mashed potatoes are the ultimate upgrade to a classic side dish. I love how rich, creamy, and versatile they are, and they always impress when I serve them. Whether for a holiday dinner or just to make an everyday meal feel special, these mashed potatoes truly live up to their name.