This post may contain affiliate links. Please read our disclosure policy.
GoGo’s Party Potatoes are soon to be your go-to recipe anytime you are hosting! Creamy, delicious, and an absolute crowd-pleaser.
If you are not familiar, GoGo is my amazing mother-in-law and has shared so many delicious recipes with me over the years. Including these GoGo’s Oatmeal Chocolate Chip Bars — a must-make if you have not already made them!
But back to the potatoes, these are a holiday must-have in our family. GoGo originally found the inspiration for this dish in an old church cookbook — you know, the kind with the best, no-fail recipes passed down for generations! Over the years, she’s perfected her own version, and let me tell you, it’s truly to die for. We lovingly call them her “magic potatoes” — they’re true magic!
Other than being delicious, these are also great to make one to two days in advance. Just thaw and bring them to room temperature before popping them in the oven to bake. Find more tips below!
Ingredients:
- Russet Potatoes
- Bacon
- Salted Butter
- Yellow Onion
- Garlic
- Sour Cream
- Cream Cheese
- Kosher Salt
- Black Pepper
- Whole Milk
- Parmesan Cheese
- Cheddar Cheese
- Chives
Step-by-Step:
Step One: boil the potatoes
Peel and cut the potatoes into large 2-inch pieces. Place in a large pot and fill the pot so that the potatoes are covered. Bring to a boil and add plenty of salt and let boil until they are very fork tender, 15 to 20 minutes. You want them very tender and easy to mash!
Step Two: Cook the Bacon
Meanwhile, heat a large skillet over medium heat. Add the bacon and cook until crisp, 3 to 4 minutes per side. Transfer to a paper towel-lined plate and set aside.
Step Three: Saute the Onion and Garlic
Remove all but about 2 tablespoons of the bacon fat from the skillet. Reduce the heat to medium-low heat then add 4 tablespoons of the butter and let melt. Once melted, add the diced onion and garlic and cook, stirring, until very tender. Transfer to a very large mixing bowl (large enough to fit all the potatoes in later).
Step Four: mash the potatoes
When the potatoes are fork tender, drain well then add them to the large mixing bowl with the garlic and onion. Add the stick of butter, sour cream, cream cheese, salt, and pepper. Let sit for a second to allow the butter to begin to melt. Use a potato masher, mash the potatoes until smooth, stirring in between mashing every so often so that the ingredients are well combined. Mash until there are no large clumps.
Step Five: add the milk
Add the milk, ½ cup at a time, stirring, until well combined and the potatoes start to absorb the liquid. Continue until all the milk has been added and it is well combined with the potatoes. They will feel thinner and soupier than a traditional mashed potato!
Step Six: add to baking dish and top
Grease a 9×13 baking dish, then pour the potato mixture into the baking dish and spread into an even layer. Chop up the bacon into small bits and sprinkle evenly over the top of the potato mixture. Top with the Parmesan cheese, cheddar cheese, and chives.
Step Seven: Bake
Bake at 350°F, uncovered, for 30 to 45 minutes or until the top is golden brown. If prepping in advance and baking later, see my baking tips below!
Recipe FAQ:
Yes! These are great to prep ahead of an event. Simply make as directed then cover the baking dish tightly with foil and refrigerate. About 3 hours prior to baking, remove the potatoes from the fridge to let the potatoes come to room temperature. Bake at 350°F, uncovered, for 30 to 40 minutes, or until the top is melty, golden brown.
Yes! These are not as thick as traditional mashed potatoes.
While there’s nothing remotely healthy about GoGo’s Party Potatoes, they are a guaranteed crowd-pleaser and perfect for feeding a big group! I hope you love these as much as my family does!
for more potato recipes, try these!
Sour Cream and Onion Potato Bake
GoGo’s Party Potatoes
Ingredients
- 4 ½ lbs russet potatoes or 8 medium sized potatoes
- 4 strips bacon
- 1 stick plus 4 tablespoons salted butter divided
- 1 cup finely diced yellow onion
- 6 garlic cloves minced
- 8 ounces sour cream
- 8 ounces plain cream cheese
- 4 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 ½ cups whole milk
- ¼ cup shredded parmesan cheese
- ½ cup shredded medium cheddar cheese
- ¼ cup finely chopped chives
Instructions
- Peel and cut the potatoes into large 2-inch pieces. Place in a large pot and fill the pot so that the potatoes are covered. Bring to a boil and add plenty of salt (about 1 tablesppon) and let boil until they are very fork tender, 15 to 20 minutes. You want them very tender and easy to mash!
- Meanwhile, heat a large skillet over medium heat and add the bacon and cook until crisp, 3 to 4 minutes per side. Transfer to a paper towel lined plate and set aside.
- Remove all but about 2 tablespoons of the bacon fat from the skillet. Reduce the heat to medium-low heat then add 4 tablespoons of the butter and let melt. Once melted, add the diced onion and garlic and cook, stirring, until very tender. Transfer to a very large mixing bowl (large enough to fit all the potatoes in later).
- When the potatoes are fork tender, drain well then add them to the large mixing bowl with the garlic and onion. Add the stick of butter, sour cream, cream cheese, salt, and pepper. Let sit for a second to allow the butter to begin to melt. Use a potato masher, mash the potatoes until smooth, stirring in between mashing every so often so that the ingredients are well combined. Mash until there are no large clumps.
- Add the milk ½ cup at a time, stirring, until well combined and the potatoes start to absorb the liquid. Continue until all the milk has been added and it is well combined with the potatoes. They will feel thinner and soupier than a traditional mashed potato!
- Grease a 9×13 baking dish, then pour the potato mixture into the baking dish and spread into an even layer.
- Chop up the bacon into small bits and sprinkle evenly over the top of the potato mixture. Then add the parmesan cheese, cheddar cheese and finish with the chives.
If Baking Immediately:
- bake at 350°F, uncovered, for 30-45 minutes. Or until the top is melty, golden brown.
If Making in Advance and Baking Later:
- If making a day ahead, cover the baking dish tightly with foil and refrigerate. About 3 hours prior to baking, remove the potatoes from the fridge to let come to room temperature*. Then bake at 350°F, uncovered, for 30 to 40 minutes, or until the top is melty, golden brown.
- Remove from the oven and let rest for 5 to 10 more minutes so that the potatoes can settle and cool a bit.
Notes
*Making in Advance Note: The potatoes take quite a while to come to room temperature — it’s a lot of potatoes! I recommend bringing them to room temperature for the most accurate cook time. If you don’t let the potatoes come to room temperature, you’ll need to keep them covered with foil and bake at 350°F for 30 minutes, then uncover and let finish for another 30 minutes.
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Eat Love Eats.
Any recommendations for a half size? Cooking for a smaller crowd and wasn’t sure if the cook time would be the same. Thanks!
These were such a big hit at our family Easter celebration!!! In fact, my nephew told me I deserved a Noble Peace prize for cooking!!!🤣🤣🤣
haha, GoGo actually deserves one so I love this.
Made these today and they were a hit- everyone loved them! I topped with extra bacon and chives once they came out of the oven. I definitely recommend letting them cool for 10 min if not a bit longer.
I made this for the family for Easter – didn’t change a thing. This is by far the best potato dish EVER! Thanks GoGo