Funeral Potatoes. Probably my favorite side dish! These got their name from the fact that they are a really good side dish to bring to a function. I am guessing a lot of funerals!
Regardless, I really don’t care what they are called they are a FAVORITE here! Make them the night before to save time, even reheat them the next day and they are awesome!
** I do NOT cook my potatoes… I BUY a bag of hash brown potatoes FROZEN and add that instead! I use a 1lb bag!
Funeral Potatoes
Ingredients:
- 6 c. diced potatoes (OR use a 1. lb bag of frozen hash brown potatoes!)
- 1 can (10 3/4 oz.) condensed cream of chicken soup
- 1/2 stick butter, melted
- 1/2 c. milk
- 1 c. sour cream or plain Greek yogurt
- 2 c. grated cheddar cheese, or use a mix of cheddar and gruyere
- 1/4 c. grated onion (optional)
- Salt and pepper to taste
- 3/4 c. crushed cornflakes or panko bread crumbs (optional for crumb topping)
- Additional 2 T. butter (optional for crumb topping)
Preparation:
- Prepare the potatoes: Scrub 6-8 medium russet potatoes and wrap in foil. Bake the potatoes in a 350 degree oven for 45 minutes to 1 hour, or until they are easily pierced with a fork but not too tender. When the potatoes are cool enough to handle, peel and dice them. If you want, you can substitute plain frozen diced (not shredded) potatoes. Let the potatoes thaw before using them in the recipe.
- Combine soup, butter, sour cream or yogurt, milk, cheese, onion, salt and pepper in a large mixing bowl. Mix well. Add the diced potatoes and stir gently until combined.
- Place potato mixture in a 2-3 quart casserole dish or 9 x 13-inch baking pan.
- Optional: Mix 2 T melted butter with crushed corn flakes or panko bread crumbs. If using panko, season with a little salt and pepper. Sprinkle crumb mixture over potato mixture.
- Bake uncovered at 350 degrees for 30-45 minutes or until hot and bubbly.
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Back when I lived in Iowa they called these Party Potatoes. Such a nicer name I think!
Ohh I do like that one! We might have to change the name!
Dee, I live in Iowa and we still call this recipe Party Potatoes. My mom has made this dish since I was little(I’m 45 now!). Now the tradition has passed to me. It is “expected” I will show up with these yummy potatoes to all family gatherings. I don’t mind-they are easy to make and never any leftovers! We always use cream of chicken soup and the cubed frozen hash brown potatoes.
How funny! My family calls them that, too! 🙂
I have used this same recipe but mine had cream of mushroom soup. Basically the same but wonder if it changes the taste at all. Will have to try it with cream of chicken. This is PERFECT if you are planning a big group party. We did this a few years ago for a church Christmas Party for over 200 people and made about 10x’s this recipe spread out into 4-5 large aluminum pans and it was the easiest thing EVER to go with Ham, salad, rolls, etc!
We are having these tonight. Well maybe not the exact same recipe. We use cream of mushroom and we put them in the crock pot. We are having Easter dinner tonight! Ham, these potatoes and asparagus. Can’t wait!
This is an uber popular dish in the Mormon culture. And, yes, it is perfect for feeding a crowd! Funeral potatoes, it’s LDS.
I think I have all the ingredients for this recipe on hand – thanks so much for sharing it!
Would love to make this recipe but frozen hash brown potatoes grated or cubed are not sold in the UK, any ideas?