Go Back

Million Dollar Mashed Potatoes

Million dollar mashed potatoes made with Yukon golds and a cream-cheese sour cream base, then baked until the top turns golden and buttery. Expect ultra-smooth texture with Parmesan and garlic in every bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 4 lb Yukon gold potatoes
Water seasoning
  • 1 tbsp salt for the water
Creamy base
  • 8 oz cream cheese softened
  • 1 cup sour cream
  • 0.5 cup unsalted butter divided (about 6 tbsp + remaining)
Cream and cheese
  • 0.5 cup heavy cream
  • 0.5 cup Parmesan grated
Seasoning
  • 1 tsp garlic powder
  • 1.5 tsp salt for seasoning
  • 0.5 tsp black pepper
Herbs
  • 2 tbsp fresh chives chopped

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the baking dish
  1. Preheat the oven to 350°F, then butter a 9x13-inch baking dish so the potatoes don’t stick.
Boil and drain the potatoes
  1. Boil the Yukon gold potatoes in salted water for 15–18 minutes until tender, then drain well.
Mash until ultra-smooth
  1. Mash the hot potatoes with the softened cream cheese, sour cream, 6 tablespoons of the butter, and the heavy cream until very smooth and creamy.
Season and finish the mash
  1. Stir in the Parmesan, garlic powder, salt, and black pepper until evenly combined.
Bake until golden
  1. Spread the mashed potatoes into the buttered dish, dot with the remaining butter, and bake at 350°F for 25–30 minutes until golden on top.
  2. Remove from the oven and immediately sprinkle with chopped fresh chives as a fresh green finish.

Notes

For the smoothest texture, mash while the potatoes are hot so the dairy blends in without lumps. Store leftovers covered in the refrigerator for up to 4 days; reheat in a 325°F oven until warmed through, or microwave in portions. Freezing is not recommended for the best creamy texture. Dietary swap: use low-fat cream cheese and sour cream (choose full-fat versions if you want the richest, thickest consistency).