Not your mother’s mashed potatoes
Warning: Special occasion recipe. Do not eat this more than twice a year, or it will kill you.
We call these “Death potatoes,” in my family. Seriously.
This recipe is easy to make and pretty popular when I’ve made it for holiday dinners. It also does double duty as a great brunch side. And you can make ahead and freeze it until you’re ready to bake. Just let it thaw completely before you pop it in the over.
2 lbs. thawed hash brown potatoes (small potato pieces, not the shredded kind)
1 can cream of chicken soup
2 cups of shredded sharp cheddar cheese
1/2 cup chopped onions
3/4 cup melted butter. (Save 1/4 cup for topping.)
2 cups of sour cream
Corn flakes (not frosted)
Heat oven to 350 degrees.
In a deep frying pan, sauté butter and onions lightly until onions become translucent. (If you don’t have a large enough pan to mix all the ingredients together, you can assemble everything in a bowl.)
Remove onions from heat.
Add soup and sour cream to onions. Mix thoroughly, adding the shredded cheese last.
Fold cheese mixture into the thawed potatoes.
Spread evenly in a large casserole pan or dish and top with 2 cups of crushed corn flakes.
Drizzle 1/4 cup melted butter over the corn flakes.
Bake for ~ 45 minutes. Corn flake topping should brown nicely and potato mixture will bubble when it’s ready.