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
Scale
- 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