Grandpa's Party Potatoes Recipe

Grandpa's Party Potatoes RecipePhoto by: Taste of Home Grandpa's Party Potatoes Recipe Rating 5

This casserole from Mary Kay Elert of St. Paul Park, Minnesota will please even the pickiest eaters. "My grandpa, who gave me the recipe to me, liked the way the cream cheese and onion dip created a wonderful velvety texture. I often assemble it the night before, then pop it in the oven the next day," she details.

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Grandpa's Party Potatoes Recipe
  • Prep: 20 min. + chilling Bake: 50 min.
  • Yield: 12-14 Servings
20 50 70

Ingredients

  • 8 to 9 cups peeled potatoes
  • 2 tablespoons butter
  • 2 tablespoons milk
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (8 ounces) cream cheese, softened
  • 1 carton (8 ounces) French onion dip
  • Paprika

Directions

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Mash the potatoes with butter, milk, salt and pepper until smooth. Add cream cheese and onion dip; mix well.
  • Spread in a greased 2-1/2-qt. baking dish. Sprinkle with paprika. Cover and refrigerate for 8 hours or overnight.
  • Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or until heated through. Yield: 12-14 servings.

Nutritional Facts 1 serving (1 cup) equals 181 calories, 10 g fat (6 g saturated fat), 22 mg cholesterol, 316 mg sodium, 21 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Grandpa's Party Potatoes in Country Woman September/October 2000, p40

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Reviews for Grandpa's Party Potatoes (8)

Grandpa's Party Potatoes Recipe

Grandpa's Party Potatoes

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Reviewed on May. 19, 2012 by bshowalter

This was excellent. No leftovers on this dish.


Reviewed on Jan. 14, 2012 by williehansen

I made this for a dinner party and the men went crazy over it. Probably loaded with calories but certainly impresses. Very easy too since I could make the day before and pop it in the oven an hour before we eat.


Reviewed on Nov. 28, 2011 by stacienbob

Very easy to make. I made it for Thanksgiving dinner and received lots of compliments. I used 5 pounds of (unpeeled) Yukon Gold potatoes. It makes a 13 x 9 cake pan full.


Reviewed on Nov. 08, 2010 by brigittehsmom

I used regular sour cream since that is what I had in refrig. I was wondering if this would freeze well?


Reviewed on Nov. 07, 2010 by carrie carney

Very good. I substituted ranch dip b/c I didn't have french onion dip. I will definitely be making these a day or two before Thanksgiving and then heating in the oven to ease up on the stress of preparing everything on the big day!


Reviewed on Oct. 10, 2010 by dcburk1966

I will make these again. I goofed and bought fat-free cream cheese by mistake and the potatoes still where good. I think adding some roasted garlic when mashing the potatoes would be good also. The potatoes took longer to heat up then what it was called for in the recipe, but they were still good.


Reviewed on Mar. 23, 2009 by gratefulservant_AZ

You just dice them and measure out 8 or 9 cups. They are wonderful. I only make this recipe for special occasions because it is so fattening (Christmas and Thanksgiving). I thas a very mild onion flavor and the cream cheese adds another dimension of richness


Reviewed on Dec. 23, 2008 by kayesandra

Question: 8 or 9 cups peeled potatoes? I don't understand...when I cook potatoes for mashing they are cut in halves or quarters depending on size. Did you mean 8 or 9 peeled potatoes? These sound great & I'd like to try them for a holiday buffet I'm hosting.

 
 
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