Crock Pot Funeral Potatoes
I love ‘funeral’ potatoes. I had this slow cooker version at a reception and it was delicious. Use a liner for easy clean-up.
- ½ yellow onion, minced
- ½ cube butter
- 1 can cream of mushroom
- 1 can cream of chicken
- ¼ cup milk
- 8 oz. sour cream
- 3 cups shredded sharp cheddar cheese
- 1 tsp. garlic salt
- 32 oz. frozen hash browns
Sauté minced onion in butter in large pan.
Strain soups before adding them if you do not want bits of mushroom or chicken in your potatoes.
Add strained soups, milk, sour cream and 2 cups of shredded cheese to minced onion. Heat on medium high heat until cheese is melted and well blended. Sprinkle garlic salt in and mix well using a whisk.
Add frozen potatoes and stir until they are covered in soup mixture.
Put in crock pot for 4 – 4 ½ hours on high, stir every 30 minutes or they will burn on the bottom and edges.
15-20 min before you serve, sprinkle the last cup of cheddar cheese on top to melt.
I LOVE THIS SALAD. It’s just a magical combination of ingredients. I got this recipe a long, long time ago from a sweet little lady named Patty. She lived next door to my friends who hosted an annual Christmas dinner. Patty brought this wonderful potato salad to the party every year and every year I thought it was the best potato salad I’d ever tasted.
- 12 Idaho potatoes oiled, cooled, peeled and diced
- 12 boiled eggs
- 2 green peppers chopped
- 1 bunch celery chopped fine
- 2 medium onions, chopped
- 12 small radishes
Mix with Kraft Miracle Whip (use about 3/4ths of the jar). Salt and pepper to taste.
- 1 medium head garlic
- 1 tbls olive oil
- 2 pounds russet potatoes, peeled and quartered
- 4 tbls butter, softened
- ½ cup milk
- Salt and pepper to taste
Drizzle garlic with olive oil, then wrap in aluminum foil. Bake in preheated 350 degree oven for 1 hour. Boil potatoes until tender, about 15 minutes. Drain, cool and chop. Stir in butter, milk, salt and pepper. Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes. Blend into potatoes and continue “smashing” mixture until desired consistency is achieved. Note: Minced garlic purchased at the store may be substituted in this recipe, but the roasted garlic gives the potatoes that extra good flavor.
This is another favorite mashed potato recipe of mine and it’s one you can make a day ahead of time. From The Pioneer Woman Cooks.
5 lbs Russet or Yukon Gold potatoes
1 ½ sticks (3/4 cup) butter
1 8-oz pkg (softened) Philadelphia Cream Cheese
½ to ¾ cup Half & Half (optional)
½ to 1 tsp. Lawry’s seasoning salt
½ to 1 tsp. black pepper
Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30-35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost–but not totally–fall apart.
Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.
Turn off the stove and add 1 1/2 sticks of butter, 1 8-ounce package of cream cheese and about 1/2 Cup of Half & Half. Mash, mash, mash! Next, add about 1/2 tsp. of Lawry’s Seasoning Salt and 1/2 a tsp. of black pepper.
Stir well and place in a medium sized baking dish and to top it off with, you guessed it, butter! Throw a few pats of butter over the top of the potatoes and place them in a 350° oven and heat until butter is melted and potatoes are warmed through. (Note: When making this dish a day or two in advance, take it out of the fridge about 2-3 hours before serving time. Bake in a 350° oven for about 20-30 minutes or until warmed through.)
I got this recipe from my friend Cheryl at a Christmas work party.
2 lbs. small red potatoes, quartered
8 oz. cream cheese, softened
1 envelope buttermilk ranch dry salad dressing mix
1 can cream of potato soup
Place potatoes in a 3.5 quart crock-pot. In a small bowl combine cream cheese and salad dressing mix. Stir in soup. Add potatoes. Cover and cook on low for 7-9 hours or on high for 3-1/2 to 4-1/2 hours. Stir to blend before serving.
Recipe from The Pioneer Woman Cooks.
- 4 whole Russet Potatoes, Scrubbed Clean
- 2 Tablespoons Butter, Softened
- 1-½ cup Heavy Cream
- ½ cups Whole Milk
- 2 Tablespoons Flour
- 4 cloves Garlic, Finely Minced
- 1 teaspoon Salt
- Freshly Ground Pepper, to taste
- 1 cup Sharp Cheddar Cheese, Freshly Grated
Preheat oven to 400 degrees.
Smear softened butter all over the bottom of a baking dish.
Slice potatoes, then cut slices into fourths.
In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper.
Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes.
Repeat this two more times, ending with the cream mixture. Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes, or until potatoes are golden brown and really bubbling. Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly.
Allow to stand for a few minutes before serving.
- 4 russet potatoes, sliced into 1/4 inch slices
- salt and pepper to taste
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 2 cups milk
- 2 cups shredded Cheddar cheese
Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
Place potatoes into bottom of a heavily greased (buttered) casserole dish. Season with salt and pepper to taste.
In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
Bake 1 1/2 hours in the preheated oven.
Tip: Make extra cheese sauce and put extra cheese in the sauce. (at least an extra half cup, but to your taste). Layer cheese sauce between layers of potatoes. Make sure to grease the pan well or it’s hard to get off after baked. Also, you might like to sprinkle bread crumbs on top for extra crispiness.
- 2 pounds red potatoes, quartered
- 1 cup (8 ounces) sour cream
- Lawry’s seasoned salt to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and transfer to a large bowl. Add the remaining ingredients; mash until blended. Yield: 5 servings.