If you’re from the Midwest you probably know and love funeral potatoes. They’re a staple at every church potluck and family gathering. They probably got their name from, well, appearing at every Midwest funeral ever.

Most funeral potatoes recipes’ make these with frozen potatoes, but it makes it impossible to mix, it takes forever to bake, and you’re using frozen potatoes instead of the 3 million potatoes you have stored in your basement. Everyone has a ton of potatoes in their basement, right? After last year’s garden we do!

I was about to name this recipe “funeral potatoes from scratch” and then I realized that it uses a can of condensed soup and it’s topped with frosted flakes, hardly a recipe from scratch. I do find it funny that this recipe is under the “vegatable” category in the family cook book, it’s the only recipe in that section and it’s hardly a vegetable. That’s how it goes in the Midwest sometimes.

Oh and yes, I said I top this with frosted flakes. My grandma put frosted flakes on top instead of cornflakes once, and it’s a game changer. The slight sweetness is the perfect topping, and we’ll never go back to cornflakes.

How do you make this with real potatoes? Peel and dice your potatoes into cubes, boil them until fork tender. Do not skip this step, your potatoes will never cook through, I might have forgotten this once and ruined a batch of funeral potatoes.