Funeral Potatoes Date Added: 22 Jul 2019
Listed in: Sides

5 or 6 large potatoes, peeled (or not!) and cubed.
1 can, condensed cream of chicken soup
1 cup sour cream
1 cup mayonnaise
1/2 large onion, peeled and minced
1 tsp. lemon pepper
1 hand fresh parsley, finely chopped
1 sprig rosemary, finely chopped
2 cups corn flakes
1/4 cup melted butter

Cooking Instructions:

Preheat oven to 350 degrees
Parboil cubed potatoes in thoroughly salted water until almost, but not quite, soft.
In saucepan, combine soup, sour cream, mayonnaise, onion, and herbs, and heat to a simmer.
Spread drained potatoes in a large baking dish or casserole. Pour heated mixture evenly over the top of the potatoes.
In a separate dish or pan, toss corn flakes with butter to coat. Spread/sprinkle corn flakes evenly over the top of potatoes. Place dish in oven and bake 20 minutes.
Serve hot.
For even more decadence, you can add a cup or more of sharp cheddar cheese to the cream mixture while heating.

In California Mormon culture, this dish is as frequent a contribution as green jello to a Ward Relief Society's preparations for a luncheon served after a funeral, hence the name. It is often served as a side dish for ham.

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