Funeral Potatoes Recipe {Easy Make Ahead Casserole} - The Shortcut Kitchen (2024)

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Funeral Potatoes Recipe {Easy Make Ahead Casserole} - The Shortcut Kitchen? ›

Soak the cut potatoes in cold, salted water for 10 minutes. Drain and thoroughly pat to dry. Pour a 1/4 cup of peanut oil (or another high temperature oil) into a large, heavy cast iron or non-stick pan over high heat, and add the cut potatoes in batches.

Soak the cut potatoes in cold, salted water for 10 minutes. Drain and thoroughly pat to dry. Pour a 1/4 cup of peanut oil (or another high temperature oil) into a large, heavy cast iron or non-stick pan over high heat, and add the cut potatoes in batches.

How to Make Funeral Potatoes: Combine the sauce ingredients–sour cream, cream of chicken soup (or use my HOMEMADE cream of chicken soup recipe), 6 tablespoons of melted butter, salt, pepper and dried onion– in a bowl and mix them up. Add the diced potatoes (you can use frozen cubed hash browns, or use real potatoes.

The whole process is simple: peel them, leave them whole or dice them if you want, fill a bowl with cold water, submerge the potatoes and store in the fridge overnight. While this trick can be quite handy, it will only work for about 24 hours, so we would recommend to not prep your potatoes too far in advance.

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.

Funeral potatoes (also great potatoes, cheesy potatoes, hash brown casserole, cheesy hash browns, those potatoes, or party potatoes) is a traditional potato hotdish or casserole that is popular in the American Intermountain West and Midwest.

Commonly served after LDS funerals, this cheesy potato casserole is the ultimate comfort food. If you've ever encountered Mormon funeral potatoes, you can attest that the salty, crispy, cheesy casserole is one of the most oddly satisfying creations that exists in America — nay, the world.

What state is known for funeral potatoes? The Beehive State is known for funeral potatoes. Like green jell-o and ambrosia salad, funeral potatoes are a beloved food among Utahns. There was even a pin illustrating funeral potatoes that circulated when Salt Lake City hosted the Olympic Games in 2002.

Potatoes do not need to be soaked before cooking. You may be confusing soaking with covering cut up potatoes with water so they don't oxidize and turn brown. They only have to stay under water until you cook them.

Potatoes should be scrubbed before boiling, rather than soaked. Soaking potatoes in water can sap nutrients and flavor. To enrich the flavor of potatoes boil them in a favorite stock, or for a mild, sweet taste, boil in milk. Potatoes boiled in milk should be peeled thinly when cooled.

How long to soak potatoes before cooking? ›

Soak the potatoes in cold water to remove the excess starch from the outside of the potato. There are a few reasons why you want to remove that starch (it makes the potatoes burn, it keeps them from crisping up, it turns to sugar) but all you really need to remember is to soak them at least one hour.

"Potatoes are firmly in the buried-in-soil category, so they'll need a thorough wash before cooking," says Catt Fields White, chef and the founder of San Diego Markets and The Farmers Market Pros. "In addition to good and bad bacteria, pesticides can linger in the soil and those need to go."