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Sour Cream Potatoes

 

Delicious and Easy sour cream potatoes recipe

I love, love, love this recipe for Sour Cream Potatoes.  It is the one that my grandma and my mom always made when I was growing up and I have always made for my family.  In my opinion, it is the perfect side dish to go with ham.  In fact, I am pretty close to positive that it will end up on our table this Sunday with our Easter Ham.

I won't lie, I love these so much that if there are any leftovers, I have been known to heat them up with a little leftover ham for my breakfast the next day. (I wouldn't want to risk them being gone by lunch.)  So good! 

I know so many people like to call this dish "funeral potatoes" and I have heard them called a few other things as well, but my grandma always referred to them as Sour Cream Potatoes, so that is what I like to call them, to honor her.  Regardless of what you like to call them, they are delicious!

My grandma's recipe calls for 6 large potatoes that are boiled with the skins on.  Then you let them cool, peel them and grate them.  I will be honest, if you take the time to do this, I think it takes this recipe to the next level - however - whenever I need to make things a little simpler for myself, I use a regular sized bag of frozen shredded hash browns instead and it is still so so good!

I have hesitated to post this recipe because it uses canned cream of chicken soup (cream of mushroom can also be used), and I try not to use that ingredient too often.  I have always meant to come up with a less processed alternative, but so far, I have not gotten around to it.  If I ever do, I will be sure to post that healthier recipe, but until then, this recipe really is a keeper for an indulgence that you eat just a couple of times a year.


One of the best things about this recipe is it can be made ahead.  I think that is one reason they are often referred to as "funeral potatoes", because it is really easy and relatively inexpensive to make a ton of these for a crowd (like you would feed at a funeral luncheon or dinner), and you can easily bake them off when needed.  Even when I just make them for my family, I always make it the day before, cover and refrigerate it, and then pull it out to be baked about an hour before dinner will be served.  So easy!

I hope you try my grandma's recipe for sour cream potatoes. It really is such an easy recipe and the potatoes are so good!