Grandpa’s Party Potatoes

Name: Grandpa's Party Potatoes
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 12-14 servings.
Ingredients: 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

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

Ingredients

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

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.

Nutrition Facts

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

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

Reviews

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Average Rating:

gunslinger

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

Nov 24, 2014

My family of 12 LOVES these
jossgirl

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

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

Jul 8, 2012

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

May 19, 2012

This was excellent. No leftovers on this dish.
williehansen

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

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

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

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!