Funeral Potatoes

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I’ve tried/made/had several versions of funeral potatoes, I have never had one with corn flakes added to the top.

My mother in-law is from New York and makes these. She has always called them Company Potatoes. She uses Potatoes O’Brien though so you have that extra taste of the onions and peppers.

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I was shocked as I read ‘‘funeral potatoes’’ and interested at the same time.
After checking up the article, I think it’s really delicious!
‘Good people are those who create good food’’

They are delicious. We have these with any special dinner at my in-laws. I also make them at times when we have guests. Beware though, they get lava hot and don’t cool quickly.

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Oddly enough, there are now quite a few restaurants in Utah that feature “deep fried funeral potatoes”; which is essentially funeral potatoes formed into a ball and fried. They usually come with some kind of dipping sauce (including the Utah staple “fry sauce”), and show up mostly as a side at BBQ restaurants. We have even seen them at outdoor fairs and festivals, and served out of food trucks.

In Ohio, we just call them “cheesy potatoes” and we generally omit the soup and use crushed rather than whole corn flakes. They’re most commonly seen at holiday get-togethers and barbecues and there are rarely any leftovers.

My Latter-day Saint family calls them funeral potatoes and like many families morbidly joke that we need someone to die so we can make them. We make them exactly like this but occasionally substitute the corn flakes for Durkee Onions. My Jewish family from NY and PA area call them company potatoes and make them exactly the same way! Only no one nee3ds to die to make them.