Can I use an electric mixer to mash the potatoes for Million Dollar Mashed Potatoes?

It’s best to avoid using an electric mixer because over-mixing can cause the potatoes to become gummy and gluey. Instead, use a traditional potato masher or a ricer for a fluffier, smoother texture. These tools help maintain the potatoes’ lightness without overworking the starch.

Why is chicken broth used instead of water when boiling potatoes?

Boiling potatoes in chicken broth adds depth and richness to the flavor that plain water cannot provide. The broth infuses the potatoes with subtle savory notes, enhancing the overall taste of Million Dollar Mashed Potatoes without overpowering the dish.

What are some good substitutes for cream cheese in this recipe?

Sour cream or plain Greek yogurt work well as alternatives to cream cheese. Both options add creaminess and a slight tang, complementing the potatoes while maintaining the dish’s rich texture. Adjust the quantity slightly depending on your preference for tanginess or thickness.

Can I prepare Million Dollar Mashed Potatoes on the stovetop instead of using a slow cooker?

Yes, you can boil the potatoes in chicken broth on the stovetop and then proceed with the rest of the recipe. While the slow cooker is convenient for freeing up stove space and maintaining warmth, stovetop preparation works just as well and is quicker if you’re short on time.

How should I store leftover Million Dollar Mashed Potatoes and how long do they keep?

Store leftovers in an airtight container in the refrigerator. Properly stored, the mashed potatoes will keep for up to 3 days. To reheat, warm them gently on the stovetop or in the microwave, adding a splash of milk or broth to restore creaminess if needed.

Million Dollar Mashed Potatoes Recipe For Creamy Comfort

Ingredients

– 5 pounds russet potatoes, peeled or scrubbed if leaving skin on, cut into 1-inch chunks

– 1 cup (2 sticks) salted butter, cut into cubes (unsalted can be used if preferred)

– 32 ounces (about 946 ml) chicken broth, low or no sodium preferred

– 8 ounces (about 227 grams) cream cheese, softened and cut into cubes (can substitute sour cream or plain Greek yogurt)

– ¼ cup (60 ml) milk, fattier milk recommended for creaminess

– Salt and pepper to taste

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Instructions

1-First, place the peeled and cut potatoes in the bottom of a 6-quart crock pot.

2-Next, dot the potatoes with half of the butter cubes to start building that rich flavor.

3-Then, pour the chicken broth over the potatoes for added moisture and taste.

4-Cover and cook on high for 4 to 5 hours until the potatoes are fork tender. This slow cooking allows the flavors to meld beautifully.

5-Carefully drain excess broth and save it for gravy if you want an extra treat.

6-Return the potatoes to the crock pot and add the remaining butter, cream cheese, milk, salt, and pepper.

7-Mash the potatoes with a potato masher until smooth or leave slightly lumpy as preferred for your ideal texture.

8-Keep the potatoes on the warm setting until ready to serve, and if desired, top with shredded cheddar cheese, cooked crumbled bacon, and sliced green onions for a loaded version.

Last Step:

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Notes

🧑‍🍳 Use a traditional potato masher instead of an electric mixer to avoid gummy texture.
🍗 Chicken broth adds more flavor than water.
❄ Store leftovers in an airtight container in the refrigerator for up to three days.

Author: Brandi Oshea
Prep Time: 15 minutes
Cooking time: 4 to 5 hours
Cook Time: 4 to 5 hours
Category: Side Dish
Method: Slow cooking, mashing
Cuisine: American
Diet: Gluten-Free

Nutrition

Serving Size: 1/2 cup
Calories: 345 kcal
Sugar: 1 g
Sodium: 177 mg
Fat: 18 g
Saturated Fat: 11 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 41 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 55 mg