Printable Recipe

Heat a pot of water until it's boiling.
Peel and chop however many potatoes you need.
Add them to the already boiling water.
Cook until the potatoes are done...15 minutes maybe?
Drain the potatoes.
Return the potatoes to the pot and place back on the burner. Stir the potatoes for a minute or until all remaining water is gone.
Heat a good-sized chunk of butter (not margarine, because margarine is yucky) and a splash of real whipping cream (not milk, not water, not half and half: real whipping cream, preferably heavy whipping cream) together until the cream is warm and the butter melted.
Add the butter/cream mixture to the potatoes and mash it all together with a potato masher.

Place it in a bowl, and serve. Preferably with a yummy gravy.

Holly's Note:
By adding the potatoes to the already boiling water, they absorb less water. By returning them to the hot pot after draining, you heat away any remaining water. Trust me when I tell you that this makes a big difference in taste and texture. When you heat the butter and cream before adding it to the potatoes, you don't cool them down and again, trust me when I tell you that it makes a difference. The cream alone makes a much better, much creamier mashed potato.

Printable Recipe

1 package frozen hash browns (I like the shredded style)
1 can cream of chicken soup
1 cup sour cream
1/2 cup milk
1 to 1/2 cups shredded cheddar cheese
1 small onion, chopped

Mix everything together. Dump into a 9 x 13 dish.

Top with the following:
2 cups bread crumbs
1 cup grated Parmesan cheese
1/2 cup butter, melted

Mix it together and spread over the top of the casserole. Bake at 350° for 45 minutes or until bubbly.

Holly’s Note:
Here in Idaho, these are called Funeral Potatoes. I refuse to call them that, but I do get asked quite often to bring them to funeral luncheons! The original recipe that I have came from my great-aunt. I realize that there are tons of recipes like this out there, but I like to think that it is a family recipe because I copied it from her a gazillion years ago. Her original recipe said to cook the potatoes and shred them. I buy frozen hash browns.

This also freezes well. It's the perfect accompaniment to ham or as a side dish for barbeque. We often have it alone as a meatless meal.