Funeral Potatoes
A traditional recipe, this version is better than average with the addition of the sautéed garlic & onions. Of course you can leave them out, but then you’ll be missing out.
Funeral Potatoes
Prepare an 8”x8” baking dish, spritzing with non-stick spray, set aside.
Begin preheating oven to 350F.
To a skillet heated over medium, add:
1 Tbsp butter
2 Tbsp onions, finely diced
1 tsp garlic, minced
Sauté for 2-3 minutes. Set aside.
To a medium mixing bowl, add:
1 (1 lb) bag frozen shredded potatoes*
Season with:
1/2 tsp salt
1/8 tsp garlic powder
Toss together, then add the:
Sautéed vegetables
Pour in:
1 (10.5 oz) can cream of chicken condensed soup
4 Tbsp sour cream
4 Tbsp milk
1/2 cup grated cheese
Fold together until well distributed. Pour into prepared 8”x8” baking dish. Cover with aluminum foil and place in preheated oven for 45-60 minutes, until center is hot and bubbling. Serve hot.
Brenda tips:
Serving size: 4 - 6 servings
*Shredded potatoes - substitute fresh potatoes for the frozen: Follow the recipe for HOW TO: Instant Pot Baked Potato to bake 3 potatoes, peel and shred. Use the prepared shredded potatoes in place of the 1 lb frozen.
