Grandpa's Party Potatoes Recipe
Grandpa's Party Potatoes Recipe photo by Taste of Home
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Grandpa's Party Potatoes Recipe

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My grandpa, who gave me this recipe, liked the way the cream cheese and onion dip created a wonderful velvety texture. I often assemble these potatoes the night before, then pop them in the oven the next day. —Mary Kay Elert, St. Paul Park, Minnesota
TOTAL TIME: Prep: 20 min. + chilling Bake: 50 min.
MAKES:12-14 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 50 min.
MAKES: 12-14 servings


  • 12 medium potatoes, peeled and quartered
  • 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

Nutritional Facts

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


  1. 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.
  2. Spread in a greased 2-1/2-qt. baking dish. Sprinkle with paprika. Cover and refrigerate for 8 hours or overnight.
  3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or until heated through. Yield: 12-14 servings.
Originally published as Grandpa's Party Potatoes in Country Woman September/October 2000, p40

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gunslinger User ID: 544392 220880
Reviewed Feb. 19, 2015

"Delicious, great for a gathering where you need the convenience of make ahead dishes. The onion dip and cream cheese turn plain mashed potatoes into a decadent gourmet dish"

madmadmommy User ID: 8120463 80465
Reviewed Nov. 24, 2014

"My family of 12 LOVES these"

jossgirl User ID: 5448034 87525
Reviewed Nov. 2, 2013

"I have found with most of the day-before potato recipes that the amounts of extra ingredients (sour cream, onion dip, cream cheese, etc.) are just fine regardless of how many extra potatoes are used - I have used sometimes a ten-lb. bag of potatoes without adjusting the other ingredient amts. and still get the full extra good flavor - I think making the day prior and leaving overnight in the refrigerator is what distributes the flavors real well."

VictoriaElaine User ID: 3422096 28641
Reviewed Mar. 8, 2013

"I found this recipe in one of the Taste of Home Thanksgiving magazines. It called for 8 - 9 cups of potatoes. I measured out 2 - 1/2 lbs of potatoes using a kitchen scale. The consistency of the final product turned out slightly thinner than what I like, so next time I will measure out 3 lbs. Other than that, the potatoes were excellent! Loved the taste the french dip added to them. A new favorite for me & my family!"

bshowalter User ID: 344920 45120
Reviewed Jul. 8, 2012

"Our family loves this! It is so easy to make and a great dish to have when company comes over."

bshowalter User ID: 344920 74626
Reviewed May. 19, 2012

"This was excellent. No leftovers on this dish."

williehansen User ID: 444341 87524
Reviewed Jan. 14, 2012

"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."

stacienbob User ID: 3130162 74622
Reviewed Nov. 28, 2011

"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."

brigittehsmom User ID: 413139 25761
Reviewed Nov. 8, 2010

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

carrie carney User ID: 1551037 103098
Reviewed Nov. 7, 2010

"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!"

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