Meals with Rusty: Grandpa’s Party Potatoes

In Iowa you can’t have a potato dish cooked in a baking dish unless the word “party” is in the title. This fantastically rich recipe comes from the voluminous card files of Rusty Banker. 


8-9 cups peeled and diced potatoes (boiled in salted water)

2 tbsp butter

2 tbsp milk

3/4 tsp salt

1/4 tsp peppter

1 eight ounce package of softened cream cheese

1 small carton french onion dip



Cut up potatoes and boil them in salted water. If you cut them into small chunks it shouldn’t take more than 7-10 minutes. You want them soft enough you can stab a fork into them with little effort. When they’re done dump them into a bowl and mash with butter, milk, salt and pepper. Mash cream cheese and dip into potatoes until smooth. Sprinkle paprika on the top. Cover with cling wrap and refrigerator overnight or eight hours.

Remove from fridge 30 minutes before baking. Bake uncovered at 350 degrees for 50-60 minutes until heated through.

From: Rusty Banker


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s