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Million Dollar Mashed Potatoes

Million dollar mashed potatoes combine buttery, creamy potatoes with sharp cheddar and crisp bacon in a 9x13-inch baking dish. Bake until the cheese is melted and the edges are bubbling, then finish with sliced green onions.
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Prep Time 20 minutes
Cook Time 52 minutes
Resting 10 minutes
Total Time 1 hour 22 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

For the potatoes
  • 1 nonstick cooking spray for the baking dish
  • 4 lb russet potatoes peeled and cut into 1-inch chunks
  • 12 cups cold water
  • 1 tbsp kosher salt divided
  • 0.5 tsp kosher salt divided
  • 0.5 cup unsalted butter softened
  • 1 block (8 oz) cream cheese softened
  • 1 cup sour cream
  • 0.5 cup whole milk warmed
  • 0.5 tsp garlic powder
  • 0.5 tsp black pepper
For the topping
  • 8 bacon slices
  • 1.5 cups sharp cheddar cheese shredded
  • 2 green onions thinly sliced

Equipment

  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

Prepare the potatoes
  1. Preheat the oven to 350°F and coat a 9x13-inch baking dish with nonstick cooking spray.
  2. Put the potatoes in an 8-quart pot, add the cold water and 1 tablespoon of the salt, and bring to a boil over high heat; reduce the heat and simmer for 18 to 22 minutes, until the potatoes are easily pierced with a fork.
  3. Drain the potatoes well and return them to the pot; mash with the butter, cream cheese, sour cream, warm milk, garlic powder, black pepper, and remaining 1/2 teaspoon salt until creamy.
Prepare the topping
  1. Cook the bacon in a 12-inch skillet over medium heat for 8 to 10 minutes, turning as needed, until crisp; drain on paper towels and crumble.
Assemble and bake
  1. Spread the mashed potatoes in the prepared dish, then top evenly with the shredded sharp cheddar cheese and crumbled bacon.
  2. Bake uncovered for 20 to 25 minutes, until the cheese is melted and the edges are bubbling.
  3. Rest for 10 minutes, then sprinkle with the thinly sliced green onions and serve.

Notes

For the creamiest texture, drain the potatoes well and mash them while hot. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended because the dairy may turn grainy.