Funeral Potatoes

I was introduced to Funeral Potatoes while living in Utah.  Our congregation was primarily senior citizen, which meant that funerals were frequent.  I think we had been in Utah for about 4 months before we had an opportunity to help with the luncheon served for the friends and family after the funeral.  It was there that I first tasted Funeral Potatoes.  I’ve been a big fan ever since. 

There are a lot of different recipes for funeral potatoes but they are all pretty similar.  This recipe was given to me by Rosalie Banks.  It’s one of the few recipes I’ve never felt a need to ‘touch.’  I’m not sure whether or not Rosalie is still with us.  If she is, then she’s going to be in her late 80s or early 90s.

Funeral Potatoes

• 10 to 12 potatoes, boiled until almost tender
• 1 small onion, minced, sautéed in 2 Tbsp butter
• 2 cans cream of chicken soup
• 1 pint sour cream
• 1/2 tsp salt
• 2 C sharp cheddar cheese
• 3 green onions, sliced thin
• 1 C cornflakes, crushed or 1 sleeve Ritz crackers, crushed
• 1/2 C butter, melted

Boil potatoes until almost tender, drain and let cool.  Once you can handle them, peel and either grate/rice, cube, or slice.  Rosalie would grate or rice her potatoes and it’s our favorite way until this day.  If you don’t have a ricer, use your salad shooter or food processor to shred/grate.  It’s important to NOT overcook the potatoes if you are going to do this since you want the potatoes to not have the ‘mashed’ consistency.  Put the potatoes in a large mixing bowl.

Preheat oven to 375.  Spray a 9×13 pan with non-stick cooking spray.

In a medium skillet over medium-high heat, melt 2 Tbsp of butter.  Add minced onions and sauté until tender.  Add to the potatoes in the mixing bowl.  Carefully stir in soup, sour cream, salt, cheddar cheese, and green onions.  Once mixed, pour into prepared 9×13 pan.

Melt 1/2 C butter in a medium mixing bowl in the microwave.  Add either crackers or cornflakes tossing to coat well with butter.  My family prefers the Ritz crackers although you’ll see this topped with cornflakes more often than not.

Spread cracker/cornflakes evenly over the potatoes in the 9×13 pan.  Bake at 375 for 45 to 50 minutes.  Potatoes should be tender and topping golden brown.