Funeral Potatoes–from-scratch funeral potatoes that start with cubed russet potatoes that are pressure cooked until tender, then folded into a rich, homemade cream sauce before being topped with buttery panko and baked until golden and crispy.
Funeral Potatoes
So these are basically homemade funeral potatoes…upgraded version! Instead of the usual frozen hashbrowns and cream-of-chicken soup this version is made fully from scratch with cubed russet potatoes and a creamy sauce made on the stove. It takes just a bit more effort, but Greg immediately said these were the best funeral potatoes he’s ever had. The Instant Pot makes the potatoes perfectly tender, the sauce is silky and flavorful, and the buttery panko topping gives the best crunch.
Ingredients/Substitution Ideas
- Russet Potatoes–or red potatoes
- Butter
- Finely Chopped Onion
- Flour
- Milk
- Better Than Bouillon Chicken Base
- Kosher Salt
- Black Pepper
- Garlic Powder
- Sour Cream
- Shredded Monterey Jack Cheese–or colby, cheddar, pepper jack
- Panko Bread Crumbs–or crushed cornflakes
Steps
Heat oven to 350° F.
Pour 1 ½ cups water into bottom of Instant Pot. Add potatoes into a steamer basket and drop the basket into the Instant Pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 2 minutes.
Meanwhile, prepare the sauce. Heat a sauce pan over medium high heat. Add in 4 Tbsp of butter and let it melt. Add in the onions and sauté for 4 minutes.
Slowly whisk in the flour, a tablespoon at a time. Then slowly whisk in the milk. Stir in the bouillon, salt, pepper and garlic powder. Stir until thickened.
Stir some of the sauce in with the sour cream to temper it before stirring the sour cream into the pot. Turn off heat.
Once Instant Pot is done cooking the potatoes, move the valve to venting and remove lid of Instant Pot. Discard the water. Add potatoes into the Instant Pot and then fold in the sauce you made on the stove. Stir in the cheese until melted.
Spread the potato mixture into a 9×13 inch pan. In a bowl mix together the 1 Tbsp melted butter and panko. Sprinkle over the top of the potatoes.
Bake for 45 minutes. Serve and enjoy!
Notes/Tips
- Serve with roasted chicken or turkey, baked ham or grilled steak.
- Add-ins ideas: cooked bacon, diced ham, green chiles, chopped rotisserie chicken, sautéed mushrooms or frozen peas.
- I used my 6 quart Instant Pot* to cook the potatoes and my silicone steamer basket*.
- Store leftovers in an airtight container* in the refrigerator for up to 4 days. I wouldn’t freeze this one.
- Other recipes you can make with monterey jack cheese are Dizzy Chicken Casserole and Smoky Mountain Country Casserole.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Funeral Potatoes
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
Description
From-scratch funeral potatoes that start with cubed russet potatoes that are pressure cooked until tender, then folded into a rich, homemade cream sauce before being topped with buttery panko and baked until golden and crispy.
Ingredients
- 24 oz Russet potatoes, peeled and cut into 1/2 inch cubes
- 4 Tbsp butter
- 1/4 cup finely chopped onion
- 6 Tbsp flour
- 2 cups milk
- 1 Tbsp Better than Bouillon Chicken Base
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 3/4 cup sour cream
- 4 oz shredded monterey jack cheese
- 1 Tbsp melted butter
- 1/2 cup panko bread crumbs
Instructions
- Heat oven to 350° F.
- Pour 1 ½ cups water into bottom of Instant Pot. Add potatoes into a steamer basket and drop the basket into the Instant Pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 2 minutes.
- Meanwhile, prepare the sauce. Heat a sauce pan over medium high heat. Add in 4 Tbsp of butter and let it melt. Add in the onions and sauté for 4 minutes.
- Slowly whisk in the flour, a tablespoon at a time. Then slowly whisk in the milk. Stir in the bouillon, salt, pepper and garlic powder. Stir until thickened.
- Stir some of the sauce in with the sour cream to temper it before stirring the sour cream into the pot. Turn off heat.
- Once Instant Pot is done cooking the potatoes, move the valve to venting and remove lid of Instant Pot. Discard the water. Add potatoes into the Instant Pot and then fold in the sauce you made on the stove. Stir in the cheese until melted.
- Spread the potato mixture into a 9×13 inch pan. In a bowl mix together the 1 Tbsp melted butter and panko. Sprinkle over the top of the potatoes.
- Bake for 45 minutes. Serve and enjoy!
Notes
If you don’t have an Instant Pot you can also cook the potatoes by boiling them on the stove top until tender.
- Category: Side
- Method: Oven
More potato recipes…
Shooked Potatoes
A simple Instant Pot recipe for tender red potatoes tossed in butter, salt, pepper, and parsley.
Power Potatoes
Red salt potatoes made in the Instant Pot or slow cooker topped with all your favorite toppings. An easy dinner idea where everyone can get what they want.
Amish Courtship Potatoes
Instant Pot creamy cheesy delightful potatoes that are loaded with flavor. These potatoes are a perfect side dish!
Amish Wedding Potatoes
Creamy dreamy mashed potatoes are made right in the Instant Pot (or slow cooker) with butter, cream cheese, sour cream, and milk.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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