Scott's Idaho® Potatoes

Scott's Idaho® Potatoes

JL Fields
Food Blogger
JL Goes Vegan

You may call them funeral potatoes or party potatoes but in our house, they are “Scott’s Potatoes”! And now I’ve turned an hour+ non-vegan family recipe into a 30-minute vegan meal with tofu and plant-sourced versions of sour cream, cheese and soup and use my two favorite appliances: an Instant Pot (pressure cooker) and an air fryer!


For the “chips”


  1. Add 2 cups of water to a 6-or 8-quart multicooker, Instant Pot or other type of pressure cooker. Place a trivet in the water. Sauté on medium (to bring the water to a boil). 
  2. Wash the potatoes - don't peel them! – and shred in a food processor. Rinse and drain the shredded potatoes and pat dry with a tea or paper towel. Place 1 pound in a casserole dish that fits in the pressure cooker (6- or 8-quart) and air fryer (3.7- or 5.8-qt), approximately 3 x 7.5 x 3 inches. Set the remaining half pound of shredded potatoes aside in a medium bowl.
  3. Chop the onion and add to the potatoes. Add the vegan cheese and pour the melted vegan butter over the potatoes and onion.
  4. In a food processor or blender, puree the tofu, sour cream and mushroom soup for 20 to 30 seconds. Pour over the potatoes. Add black pepper. 
  5. Cover the casserole dish with foil and gently place onto the trivet in the pressure cooker. Cover and set for 20 minutes on high pressure (use a natural release - releasing after 15 minutes). 
  6. While the casserole is cooking, prepare the "chips." 
  7. Preheat the air fryer to 360°F for 3 minutes. 
  8. Add the oil, paprika, salt and potato starch to the remaining potatoes and mix until well coated. Transfer to the air fryer and cook for 5 minutes at 360°F. Transfer to a cutting board and chop the crispy shreds into crumbs. 
  9. Once pressure has been released, carefully remove the pan from the pot. Uncover and spread the potato "chips" / crumbs over the top. Transfer the pan to the air fryer and cook for 5 minutes at 400°F.