Sour Cream Potatoes

Sour Cream Potatoes

By Denise Smoot

Some people know them as Funeral Potatoes

8-12 Medium Potatoes

2 cans Cream of Chicken Soup

1c Sour Cream

1/2 c. Chopped onion (can used minced, I like fresh)

1c. Grated cheese

Salt & Pepper to taste

3/4c. buttered, crushed Corn Flakes

2T melted butter, sprinkled on top

Instructions:

• Wash Potatoes and boil until almost done. approx.30min.
• Peel and grate into a large bowl
• Add onion, chicken soup, sour cream, cheese and seasoning. Mix together and spread into a 9x13 inch baking dish. 
• Crush cornflakes in a zip lock bag and add 1T butter sprinkle over Potato mixture and pour 1T butter over the top. Bake at 350 degrees for 30 min. 

I like to serve with the Mushroom Brisket or Easy pot roast. 

Cream Potatoes & Peas

This recipe brings me back to a simpler time when the demands of life weren't so crazy. It was a time when you couldn't get on a computer or just pick up your smart phone and search for a recipe to make for dinner. This was a time when everything you consumed was produced from your own hard work. My grandmother used to pick all of the ingredients from her own garden and make this soup for my mom, and my mom made it for me.  Although we are unsure of the recipes origins, it is inexpensive and delicious. All you need are 3 main ingredients!

Cream Potatoes and Peas

 Ingredients:
4 cups Water
8-12 Medium Red Potatoes,cut into 4ths
small package of Peas
1 can of canned milk
1/4 c cornstarch
1/4c cold water
Seasoned salt & Pepper to taste

Instructions:

• Boil Potatoes in water until soft
• add peas and canned milk without draining the water. It should thicken up a little bit.
• Meanwhile, make a slurry by combining the cornstarch and cold water. Slowly add the slurry a little at a time letting it thicken. You may not need to add all of it.
• Salt and Pepper to taste. I like seasoned salt because it adds a little more flavor!