That’s an unusual name, but people know about it!
If you’ve ever heard of anyone coming up with a dish in Utah, it’s likely that this could be funeral potatoes. Originally served as a way for people to enjoy during old-style parties (including funeral luncheon), these creamy and crunchy potato dishes gained popularity and still get eaten today! We tried mashed potatoes in place of hash browns, and our taste buds were delighted to receive a delicious side dish that also had incredible texture.
2 (10 oz.) cans cream of chicken soup
4 cups potatoes, cooked and mashed
2 cups cheddar cheese, grated
1 1/2 cups corn flakes
1 cup sour cream
3 tablespoons unsalted butter, melted
kosher salt and freshly ground pepper, to taste
Preheat oven to 350º F.
In a large bowl, stir cream of chicken soup and sour cream into mashed potatoes.
Mix in cheddar cheese, then season generously with salt and pepper.
In a separate bowl, toss corn flakes with melted butter until they’re all evenly coated.
Transfer potatoes to a 9×13-inch baking dish and cover with corn flakes.
Place baking dish in oven and bake for 45 minutes, or until corn flakes are golden brown.
Remove from oven and serve hot.