Adri Burk's Funeral Potatoes

A favorite side dish at our house, also a great dish for making ahead-of-time.
Make it a main dish by adding diced ham.

·        8 medium russet potatoes; half-peeled, boiled, cooled, & cubed to total 9 cups cooked diced potatoes

·        3/4 c. butter and diced large onions (cooked together in a glass dish in microwave)
·        1  tub Sour Cream 16 oz.
·        3 can Cream of Chicken soup 10 oz each,  OR 1 Family size can 26oz
·        1 & 1/2 tsp. Salt
·        1/8 tsp. black pepper
·        green onions, finely diced
·        2 cups grated Cheddar Cheese, topping2


Half-peel potatoes under cool water, rinse. Cut each potato in half, place in stockpot with enough water to generously cover and add 1/2 tsp salt. Boil on Med or Med High heat for 20-30 minutes, or until slightly tender, not too soft.  

Meanwhile, in large glass microwaveable bowl, place the butter and diced onion. Cover with glass lid. Microwave, stirring occasionally, until butter is melted and onions are hot but not thoroughly cooked. Don't cook onions on stove top, they turn brown.

In medium mixing bowl, place cream of chk soup and sour cream. Add diced green onion, reserving a little green onion for a topping.  Add 1.5-2 tsp salt, or to taste. Add a dash of pepper. Stir well to combine ingredients.

Remove slightly tender potatoes from pot with slotted spoon. Place single layer on a sheet pan to begin cooling. When cool enough to handle, dice into 1/2 inch cubes. Measure 9 cups diced potatoes. Place diced potatoes in the large mixing bowl.

Preheat oven to 350 degrees.



Pour mixture over diced potatoes and stir gently until all potatoes are well covered. Taste test.
Place in 9 x 13 pan.

Top with Cheddar Cheese

Bake 350 degrees uncovered 30 minutes, or until bubbly and cheese is melted. 

Top with remaining diced green onions.  Serve hot.