Million Dollar Mashed Potatoes are incredibly creamy and flavorful—made simple with a touch of cream cheese and an easy slow-cooker method.
Traditional mashed potatoes are often boiled and finished with butter and milk, which is great. These Million Dollar Mashed Potatoes take a different route: slow-cooking the potatoes in broth and butter so they absorb extra flavor, then folding in cream cheese for a rich, silky texture. The result is indulgent, yet effortless.
Cooking the potatoes in a crock pot clears your stovetop and frees you to finish other dishes, which is especially helpful during holidays or busy weeknights. The slow cooker also holds the potatoes warm until you’re ready to serve.
Serve this dish on its own or alongside roasted or fried mains. It pairs well with classic comfort foods and is elegant enough for special occasions.
See recipe card below for exact ingredient amounts and full instructions.
Ingredient Notes
- Potatoes – Russets give the lightest, fluffiest mash. For a different texture and color, use red potatoes and leave the skins on.
- Broth – Chicken broth adds depth of flavor. Use low-sodium vegetable broth or water if needed.
- Cream cheese – Softened, cubed cream cheese makes the mash extra creamy. You can substitute sour cream or plain Greek yogurt if preferred.
Best Potatoes To Use
Russet potatoes are ideal for a light, fluffy result. Yukon Golds add a buttery flavor and golden color, while red potatoes hold their shape and give a firmer texture.
Follow the recipe card below and adjust seasonings and add-ins to taste.
How To Make Million Dollar Mashed Potatoes
- Place peeled, diced potatoes, chicken broth, and half the butter in a slow cooker.
- Cover and cook on high for about 4 hours, until potatoes are tender. Drain carefully, return potatoes to the crockpot, and set to warm.
- Add the remaining butter, cream cheese, and milk. Mash with a potato masher or use a whisk until you reach your desired texture.
- Keep on warm, season with salt and pepper, and garnish with chopped fresh parsley or chives before serving.
Full recipe card with measurements is below.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for 3–5 days. Reheat gently in the microwave or on the stovetop, stirring occasionally. If the mash thickens, loosen with a splash of broth or milk.
You can freeze the mashed potatoes for up to 3 months. Thaw overnight in the fridge and reheat. They may become slightly grainy after freezing; if that happens, stir in a little extra butter and milk to improve the texture.
Best Way To Mash Potatoes
A potato masher or ricer gives the best texture. A sturdy whisk also works in a pinch. Avoid overmixing with an electric mixer, which can activate starch and make the potatoes gummy—some small lumps are fine and often desirable.
Frequently Asked Questions
You can use water, but chicken broth adds more flavor. For a vegetarian option, use low-sodium vegetable broth.
Yes—sour cream or plain Greek yogurt work well, or simply add extra butter for richness.
A good rule is about 1 pound of potatoes for every 2–3 people. For a family of four, 2 pounds is a solid amount; adjust up if you want leftovers.
Stove Top Instructions
To make this on the stove, combine potatoes, broth, and half the butter in a large pot. Bring to a boil, then simmer until potatoes are fork-tender. Drain, return to the pot, and continue with the recipe by adding the remaining butter, cream cheese, and milk, then mash to desired consistency.
Recipe Tips & Tricks
- Prep evenly – Cut potatoes into uniform pieces so they cook at the same rate.
- Season appropriately – Salt at the end so you can adjust to taste; consider adding seasonings like Italian or Ranch blends for variation.
- Boost flavor – Stir in roasted garlic, shredded cheese, or crispy bacon for extra richness.
- Garnish colorfully – Top with chopped green onions, chives, cheddar, or jalapeños for color and flavor.
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This Million Dollar Mashed Potatoes recipe is simple to prepare and delivers rich, creamy results every time.
Million Dollar Mashed Potatoes
Ingredients
- 5 pounds Russet potatoes peeled, diced
- 1 cup butter cubed, divided
- 4 cups chicken broth
- 8 ounces cream cheese softened, cubed
- ⅓ cup milk
- Salt and pepper to taste
Instructions
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Add peeled, diced potatoes to a slow cooker.
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Pour in chicken broth and half the butter.
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Cover and cook on high for 4 hours, or until potatoes are tender.
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Carefully drain the potatoes, return them to the crockpot, and set to warm.
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Stir in remaining butter, cream cheese, and milk.
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Mash with a potato masher or whisk until you reach the texture you like.
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Season with salt and pepper and garnish with chopped parsley or chives.
Notes
- Prep evenly – Cut potatoes into similar sizes so they cook uniformly.
- Season appropriately – Add salt at the end and adjust to taste. Try different seasoning blends for variety.
- Boost flavor – Mix in roasted garlic or shredded cheese for extra richness.
- Garnish colorfully – Top with green onions, cheddar, bacon, or jalapeños for visual appeal and flavor.
Nutrition
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