Sunday, February 5, 2012

Funeral Potatoes- My Superbowl Contribution

I am taking this dish to a Superbowl BBQ today. I actually don't have much interest in the game at all. I like football and I understand it, I just haven't been super into this season. I do, however, have an interest in food and wanted to bring something that I know will be a big hit with everyone. I don't think I have ever met someone who didn't like mashed potatoes and this recipe is the best I've ever had.
btw: it came from my friend Shannon, originally, and I have changed it up a bit. Thanks, Shannon!!!


My mom asked me once why these were called Funeral Potatoes. I told her because they're so good, you'll die.


Actually, it's a Mormon casserole that's served at funerals.


I think my reasoning is better, though. :-)


Warning: once you taste these, you may never be able to eat mashed potatoes any other way, ever again.

everybody in the hot tub!

mashed with sour cream, milk, and cream of mushroom soup.

those are not my hands, just fyi

fold in some shredded cheese

topped with french fried onions- yummm

Funeral Potatoes- Susan's version
5 lbs gold potatoes, washed and quartered
8oz sour cream- light if you prefer
1 cup milk
2- 10oz cans Cream of Mushroom Soup
1 cup shredded cheese
6oz can French Fried Onions

Boil potatoes until soft- drain and mash. Combine milk, sour cream, and soup into mashed potatoes.
Tranfer into a baking dish and fold in the shredded cheese. Top with french fried onions. Bake at 350* for about 10-15mins.
*this is Superbowl quantity, if you're not feeding a crowd cut this recipe at least in half!*

Notes:
-I don't use butter with gold potatoes because they are already naturally buttery and creamy. That's why they're so good for this recipe.
-fold in sliced green onions or chives with the cheese
-make with instant potato flakes. Make as directed on the box, then add the sour cream and cream of mushroom soup (eliminate the milk)