So, I was at work the other day and one of the nurses asked me why I didn’t have a recipe for Funeral Potatoes on my blog. He said that in an effort to help out his wife with the cooking, he had downloaded a recipe from the internet. Apparently the family voted the recipe as a total dud, giving it a five tongue depressor down rating.
If you’re not from Utah, you may be wondering about the name ‘funeral potatoes’. For whatever reason, these potatoes are often served at a family dinner after a funeral, along with ham, salads, rolls, and desserts. It’s not a societal rule that these potatoes be served following a funeral; it’s just that they are easy to prepare, can be made in advance, and a pan of them will feed 12-16 people, depending on the size of appetites being addressed.
At my house, we often have these potatoes around Easter, mostly because that’s about the only time we have ham. Funeral potatoes and ham are meant to be together. As a matter of fact, ham cubes or bacon in these potatoes would be amazing.
The recipe that I am using here is fairly standard for potato casserole/funeral potatoes. It has been around long enough to have earned the label ‘tried and true’. I originally got the recipe from my mother in-law (hi Mavis) and have only made a couple of minor changes in it. Mavis’ recipe calls for 8-10 potatoes cooked whole with the skin on and then are peeled and shredded. However, I have switched over to the use of packaged shredded potatoes instead of cooking and shredding the potatoes myself. Frozen shredded potatoes did not exist back in the olden days. Yes, my dears, those days actually existed. Out of respect for the original recipe, I am including instructions for using fresh potatoes.
I have also reduced the amount fat that was contained in the original recipe. The butter has been reduced from 1/4 cup to 2 tablespoons, the sour cream has been changed to light, and the cream of chicken soup has been reduced to 1 can and I use the low fat, low sodium soup. I can’t bring myself to use reduced fat cheese, so that has stayed the same. I l.o.v.e. cheese.
So, Nurse “S”, here’s a recipe for you and your family. Enjoy.