GoGo’s Party Potatoes are destined to become your favorite dish for gatherings. Rich, creamy, and always a crowd-pleaser, this casserole is simple to prepare and easy to make ahead.
If you’re not familiar, GoGo is my mother-in-law who has generously shared many family recipes over the years. These party potatoes are a holiday favorite. The recipe began in an old church cookbook — the kind that holds tried-and-true classics — and GoGo has refined it into her own irresistible version. We affectionately call them her “magic potatoes.”
Besides tasting fantastic, these potatoes are convenient to prepare a day or two in advance. Thaw them, bring them to room temperature, then pop them in the oven to finish baking. Tips for make-ahead prep are included below.
Ingredients:
- Russet potatoes (about 4½ lbs or 8 medium)
- Bacon (4 strips)
- Salted butter (1 stick plus 4 tablespoons, divided)
- Yellow onion (about 1 cup finely diced)
- Garlic (6 cloves, minced)
- Sour cream (8 ounces)
- Cream cheese (8 ounces, plain)
- Kosher salt (about 4 teaspoons)
- Black pepper (1 teaspoon)
- Whole milk (1½ cups)
- Parmesan cheese (¼ cup, shredded)
- Cheddar cheese (½ cup, shredded)
- Chives (¼ cup, finely chopped)
Step-by-Step:
Step One: Boil the potatoes
Peel and cut the potatoes into roughly 2-inch pieces. Place them in a large pot and cover with water. Bring to a boil, season the water generously with salt (about 1 tablespoon), and cook until the potatoes are very fork-tender, 15 to 20 minutes. They should be easy to mash.
Step Two: Cook the bacon
While the potatoes cook, heat a large skillet over medium heat. Add the bacon and cook until crisp, about 3 to 4 minutes per side. Transfer cooked bacon to a paper towel–lined plate and set aside.
Step Three: Sauté the onion and garlic
Reserve about 2 tablespoons of bacon fat in the skillet and discard the rest. Reduce heat to medium-low, add 4 tablespoons of butter and let it melt. Add the diced onion and minced garlic and cook, stirring, until very tender. Transfer this mixture to a very large mixing bowl that will later hold all the potatoes.
Step Four: Mash the potatoes
When the potatoes are tender, drain them well and add them to the bowl with the onion and garlic. Add the remaining stick of butter, sour cream, cream cheese, kosher salt, and black pepper. Allow the butter to soften briefly, then mash the potatoes with a potato masher until smooth, working the ingredients together and ensuring there are no large lumps.
Step Five: Add the milk
Add the whole milk in ½-cup increments, stirring after each addition so the potatoes absorb the liquid evenly. Continue until all the milk is incorporated; the mixture will be thinner and slightly soupier than classic mashed potatoes — that’s intentional for this casserole.
Step Six: Assemble and top
Grease a 9×13-inch baking dish. Spread the potato mixture into an even layer. Chop the cooked bacon into small pieces and sprinkle over the top. Finish with Parmesan, shredded cheddar, and chopped chives.
Step Seven: Bake
Bake uncovered at 350°F for 30 to 45 minutes, until the top is golden and cheeses are melted. If you prepared the dish in advance, follow the make-ahead baking notes below.
Recipe FAQ:
Yes. Prepare the casserole as directed, cover tightly with foil, and refrigerate. About three hours before baking, remove it from the fridge to come to room temperature for the most reliable bake time. Then bake at 350°F, uncovered, for 30 to 40 minutes, until the top is golden and bubbly.
Yes. This recipe produces a looser, creamier mixture than traditional mashed potatoes. It firms up during baking and becomes a rich, saucy casserole.
Although these potatoes are indulgent, they’re a guaranteed favorite when feeding a group. They’re perfect for holidays, potlucks, or any time you want a comforting, shareable side dish.
GoGo’s Party Potatoes
Ingredients
- 4½ lbs russet potatoes (or 8 medium)
- 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
- 1½ cups whole milk
- ¼ cup shredded Parmesan
- ½ cup shredded medium cheddar
- ¼ cup finely chopped chives
Instructions
- Peel and cut potatoes into 2-inch pieces. Cover with water in a large pot, add about 1 tablespoon salt, and boil until very fork-tender, 15–20 minutes.
- Cook bacon in a skillet over medium heat until crisp, about 3–4 minutes per side. Drain on paper towels and set aside.
- Leave about 2 tablespoons bacon fat in the skillet. Reduce heat to medium-low, add 4 tablespoons butter, then sauté onion and garlic until very tender. Transfer to a large mixing bowl.
- Drain potatoes and add them to the bowl with onions and garlic. Add the remaining butter, sour cream, cream cheese, salt, and pepper. Let the butter soften briefly, then mash until smooth with no large lumps.
- Add milk in ½-cup increments, stirring until absorbed. The mixture will be looser than traditional mashed potatoes.
- Grease a 9×13 baking dish and spread the potato mixture evenly. Chop bacon and sprinkle over the top, then add Parmesan, cheddar, and chives.
If baking immediately:
Bake at 350°F, uncovered, for 30–45 minutes, until the top is golden and cheeses are melted.
If making in advance and baking later:
Cover the baking dish tightly with foil and refrigerate. About three hours before baking, remove from the fridge to come to room temperature for the most accurate cook time. Bake at 350°F, uncovered, for 30–40 minutes, until the top is melty and golden. Let rest 5–10 minutes before serving.
Notes
*Making in advance note: Because the dish contains a large volume of potatoes, allow ample time for it to reach room temperature before baking. If you skip this step, keep the dish covered with foil and bake at 350°F for 30 minutes, then remove the foil and continue baking until the top is golden, which may add additional time.
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Author: Alex Snodgrass
Servings: 16
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Photography by Eat Love Eats.