Million Dollar Mashed Potatoes

When I was a kid, looking forward to Thanksgiving meant craving one classic dish reserved only for holidays. Back then, my Illinois-to-Arizona transplant aunts called their version of ultra-smooth, dairy-infused mashed potatoes “party potatoes.” 

I didn’t know the recipe—though I figured butter and sour cream had to be involved—I just knew these were the most luxurious potatoes I had ever eaten. Their creamy texture, totally indulgent richness, and hint of tang added the perfect complement to turkey and stuffing. They were always the first food to go on the Thanksgiving plate.

Now, as an all-grown-up nutritionist, I'm all about balance and portion control in day-to-day cooking for my family. But on the most food-centric holiday of the year, I’m happy to serve my very own version of the amazing side dish from my childhood. (Hey, what are holidays for, if not for celebrating with food?) Mine goes by the glitzed-up title Million Dollar Mashed Potatoes. 

What Ingredients are in Million Dollar Mashed Potatoes?

Like the party potatoes of my Midwestern forebears, it’s got the usual butter—a whole stick!—and sour cream. But where it becomes “million dollar” in my book is its upgraded ingredients like savory herbs, parmesan, and full-fat cream cheese.

The result: smooth, sophisticated taters so thick you have to scrape them off the serving spoon. They’re fabulous with turkey, but my family enjoys them alongside ham or even paired with Italian dishes like chicken parmesan.

Potato Side Dish Recipes

How To Make Million Dollar Mashed Potatoes

I make my Million Dollar Mashed Potatoes in the slow cooker to get ahead of kitchen chaos on Thanksgiving. This way, they’re ready to go with minimal fuss when dinner is served. 

I simply pop potato chunks, chicken broth, garlic, herbs, and butter into the crock and let them cook for about 6 hours on low. Then, when the potatoes are tender, I grab an immersion blender to get them smooth, then add cream cheese, Parmesan, and sour cream before blending once more to even greater smoothness.

How To Make This Without a Slow Cooker

Of course, you could adjust this recipe to a traditional stovetop preparation by boiling the potatoes in the chicken broth for 15 to 20 minutes or until tender, then adding the dairy ingredients and mashing or immersion blending. No matter how you make ’em, you’ll want to grab a fork (or, better yet, a spoon) and secure your place in the buffet line, stat.

Tips for Making Million Dollar Mashed Potatoes

• Use full-fat dairy for best results—This recipe is richest with full-fat sour cream and cream cheese, but you can substitute reduced-fat versions.
• Stir the potatoes—If possible, stir the potatoes once or twice during their cooking time in the slow cooker. This helps them cook more thoroughly and absorb liquid more evenly.
• Adjust the consistency—If you find the potatoes are too thick for your liking, thin with additional chicken broth.
• Experiment with the herbs—Feel free to experiment with your favorite blend of herbs. I prefer rosemary, thyme, and sage, but other options include oregano or marjoram.  

Make Ahead

• Peeled, diced potatoes can sit in the fridge, covered in water, for up to 24 hours.
• If you plan to transport these potatoes to another location for Thanksgiving, you can definitely do so! Keep them in the slow cooker and carefully place the entire appliance in an insulated bag to retain temperature.