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Funeral Potatoes using real potatoes

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Ingredients Method

Ingredients
  

  • 2 pounds of russet potatoes peeled and cut into small cubes
  • 1/2 cup + 2 TBSP butter melted
  • 1 pint sour cream
  • 1 can cream of chicken soup
  • 8 ounces of shredded cheddar cheese
  • 2 cups frosted flakes

Method
 

  1. Preheat oven to 350*
  2. Boil potatoes for 10 minutes, until fork tender.
  3. Combine 1/2 cups butter, sour cream, cheese, soup and potatoes in a big bowl.
  4. Spread this mixture into a 9x11 cake pan.
  5. Top with frosted flakes, drizzle remaining 2 tablespoons of butter on top.
  6. Bake at 350* for 45 minutes.