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Million Dollar Mashed Potatoes

Million dollar mashed potatoes are baked until the cheddar melts and the edges bubble, with crisp bacon and green onions on top. Cream cheese, sour cream, and butter make the mashed russet potatoes rich and creamy.
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Prep Time 20 minutes
Cook Time 41 minutes
resting time 10 minutes
Total Time 1 hour 11 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

For the mashed potatoes
  • 4 lb russet potatoes peeled and cut into 1-inch chunks
  • 2 tsp kosher salt
  • 0.5 cup unsalted butter softened and divided
  • 1 block (8 oz) cream cheese softened
  • 1 cup sour cream
  • 0.5 cup whole milk warmed
  • 0.5 tsp black pepper
For the topping
  • 6 bacon slices
  • 2 cup sharp cheddar cheese shredded
  • 3 green onions thinly sliced

Equipment

  • 1 9x13-inch baking dish
  • 1 6-quart pot
  • 1 12-inch skillet

Method
 

Prepare the potatoes
  1. Preheat the oven to 350°F.
  2. Grease a 9x13-inch baking dish with 1 teaspoon of the butter.
  3. Put the potatoes in a 6-quart pot, cover with cold water by 1 inch, and stir in the salt.
  4. Bring to a boil over high heat, then reduce the heat and simmer for 15–20 minutes, until fork-tender.
  5. Drain the potatoes well.
Prepare the topping
  1. While the potatoes cook, fry the bacon in a 12-inch skillet over medium heat for 8–12 minutes, turning as needed, until crisp.
  2. Drain the bacon on paper towels, then crumble when cool.
Assemble and bake
  1. Return the drained potatoes to the pot and mash with the remaining butter, cream cheese, sour cream, warmed milk, and black pepper until creamy.
  2. Spread the potatoes in the prepared dish.
  3. Top evenly with the cheddar and crumbled bacon.
  4. Bake for 20–25 minutes, until the cheese is melted and the edges are bubbling.
  5. Rest for 10 minutes.
  6. Sprinkle with the green onions before serving.

Notes

For the creamiest texture, drain the potatoes well before mashing. Refrigerate leftovers for up to 4 days; freezing is not recommended because the dairy-based potatoes may become grainy. Reduced-fat cream cheese and sour cream can be used for a lighter option, though the texture may be less rich.