I have lived in the United States now for a long time, and as a result, my cooking style has evolved quite a bit. Although I will always love Mexican cuisine and that is my specialty, I have also grown to enjoy making recipes that my husband and his family have taught me to make.

One of those recipes is a tasty food that my family calls “yummy potatoes,” but that is more commonly known as “funeral potatoes,” or even “party potatoes.” I have to admit that the first time I saw this, I wasn’t so sure about it, especially because of the name. However, after trying it, I fell in love with this classic side dish.

What are funeral potatoes?

Funeral potatoes is a basically a cheesy potato casserole consisting of diced potatoes, sour cream, melted butter, topped with a crispy topping. The topping varies depending on the recipe that you find. Some people use potato chips, others use breadcrumbs, and the other common topping is crispy corn flakes. It is then baked to golden brown perfection and served as a perfect side dish.

Why are they called funeral potatoes?

This recipe is known as funeral potatoes because it is easy to make and great for serving a large crowd, which often is the case at after-funeral luncheons. With that said, this recipe is not limited to being made at funerals – now you will find it at many other large gatherings, such as holiday dinners, family gatherings, and other special occasions.

How do you make the best funeral potatoes recipe?

Funeral potatoes, which is the ultimate comfort food, is such an easy recipe to make. That is one reason why it is so popular at many special events. To make it, you will start by gathering the following ingredients list:

• Potatoes
• Crushed Corn Flakes
• Can of Cream of chicken soup
• Shredded cheddar cheese
• Sour Cream
• Unsalted butter
• Onion powder
• Black peper
• Salt

The base of the recipe is made by cutting the potatoes into small cubes and boiling them until they are softened slightly. You don’t want them to be super soft like when you make mashed potatoes, or they will get too mushy when you bake them. You can use store bought frozen hashbrown or even shredded hashbrowns if you prefer, and in that case, you will skip this first step.

Next, you will add the rest of the ingredients (keeping the potatoes, corn flakes and 1/2 stick of butter aside for now) to a large bowl and mix them until everything is combined and creamy. Then, add the potatoes and mix well before adding the complete mixture to a 9×12 baking dish.

One of the best known characteristics of this delicious recipe is the crunchy, buttery topping. This is made by crushing the corn flakes, and adding some melted butter to it, and then using it to top the potato mixture in the dish before baking for 40-50 minutes.

When it is done baking, it will be very hot and bubbly so you will want to wait a few minutes before serving it as a great side dish or even as a main dish.

What are some different ways to make these cheesy potatoes?

There are some fun ways that you can modify this recipe to mix it up a bit. Some of my favorite variations are the following:

• Add bacon bits to the mixture
• Use breadcrumbs or potato chips for the crunchy topping
• Add a can of cream of mushroom soup or cream of celery soup instead of chicken.
• Add green onions
• Add cream cheese for a more creamy flavor

You can really use your imagination to make this recipe your own. I would love to hear from you in the comments below. Let me know how it turned out for you and if you have any other ways to make it!

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Fast and Easy Funeral Potatoes

Learn how to make the best, fast and easy funeral potatoes ever with a crunchy corn flake topping.

Course Appetizer, Side Dish

Cuisine American

Keyword funeral potatoes, potatoes

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 12 Servings

Calories 296kcal

Author Charbel Barker

Ingredients

• 6 Large Potatoes Cut into small cubes (or store-bought frozen hashbrowns)
• 3 Cups Corn Flakes
• 1 Can Cream of Chicken Soup
• 2 Cups Shredded Cheddar Cheese
• 2 Cups Sour Cream
• 1 1/2 Sticks Butter
• 1/2 Tsp onion powder
• 1/2 Tsp Black Pepper
• 1/2 Tsp Salt

Instructions

• Preheat oven to 350 degrees fahrenheit
• Cook the diced potatoes in boiling water for a few minutes until they are slightly cooked but not soft enough to mash. About 5 minutes. You can skip this step if you are using store bought frozen hashbrowns. Set aside.
• Combine all of the ingredients except the corn flakes, the potatoes, and 1/2 stick of butter. Mix well.
• Add the potatoes and mix again, and the spread in a 9x12 baking dish.
• Put the corn flakes in a plastic bag and crush slightly. Add to a small bowl with the remaining 1/2 stick of melted butter and mix together.
• Add the buttery corn flake topping to the top of the potato mixture and bake uncovered for 40-50 minutes.
• Remove from the oven and serve.

Nutrition

Serving: 1Serving | Calories: 296kcal | Carbohydrates: 11g | Protein: 6g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 73mg | Sodium: 458mg | Potassium: 233mg | Fiber: 0.5g | Sugar: 3g | Vitamin A: 1008IU | Vitamin C: 2mg | Calcium: 176mg | Iron: 2mg

The post Fast and Easy Funeral Potatoes Recipe appeared first on My Latina Table.

Mashed potatoes is not a recipe that I grew up cooking or eating much in Mexico. We do eat lots of potatoes in Mexico, and we even mash them, but we prepared them in a different manner and with different types of recipes. For example, in Mexico you can often find flautas, or taquitos, that consist of corn tortillas, filled with mashed potatoes and then fried. You can also find potatoes mixed with chorizo and served as tacos! 

Here in the United States, however, I have learned to love mashed potatoes with gravy, served with a delicious pork or beef roast. This has become one of our favorite Sunday dinners and I want to share with you all today one of my favorite ways to make mashed potatoes in a crockpot. 

What is the best way to make crockpot mashed potatoes? 

There are many recipes online for making mashed potatoes in your crockpot. I think this is because everyone knows that when it comes to dinner, convenience is very important. In my case, we have 4 boys under 12 so our house is always crazy! On Sundays, I like to get this meal going in th morning, so that it is ready for us in the early afternoon when we get home from church. 

This recipe can be adapted to your personal tastes and how you like for it to be seasoned, but the base recipe will include potatoes, sour cream, butter, and heavy whipping cream. In addition, I like to add garlic powder, salt, and pepper to make sure it has great flavors. 

After you add all of the ingredients to the crockpot, you will set it on low for about 4-6 hours. At that point, the potatoes will be perfectly tender and ready to mash and serve with your favorite gravy. I always add an extra dollop of butter to the serving dish so that it starts to melt – everyone seems to love it! 

What can you serve with mashed potatoes?

Mashed potatoes are a side dish that can go alongside many types of main dishes. Some of my favorites are below:

• Authentic Barbacoa de Borrego Recipe (Lamb Barbacoa)
• Barbacoa Tacos
• Amazing Smoked Pork Chops Recipe
• How To Make Delicious Smoked Ribs
• Smoked Brisket Recipe on a Traeger (With the Best Homemade Mop Sauce)
• Slow Cooker Pork Carnitas Tacos

I hope that you enjoy this recipe as much as I do. Let me know in the comments below how it turns out!

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Crockpot Mashed Potatoes

I hope that you enjoy this recipe as much as I do. Let me know in the comments below how it turns out!

Course Appetizer, Side Dish

Cuisine American

Keyword crockpot, mashed potatoes, slow cooker

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 8 people

Calories 223kcal

Author Charbel Barker

Ingredients

• 4 to 5 Russet potatoes peeled, rinsed and cut it on cubes
• 3/4 cup chicken or beef stock
• 1/2 cup heavy whipping cream add more if you desire a more creamy consistency
• 1/4 big white onion finely chopped
• 2 cloves garlic finely chopped
• 1/2 cup sour cream
• 1/2 stick butter
• Salt and pepper to taste.

Instructions

• Add all the ingredients to a crockpot and let it cook for 4 hours on high.
• Mash the potatoes a little bit by hand and add more stock or whipping cream if you want a more creamy texture.

Nutrition

Serving: 1Person | Calories: 223kcal | Carbohydrates: 21g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 105mg | Potassium: 504mg | Fiber: 1g | Sugar: 1g | Vitamin A: 487IU | Vitamin C: 7mg | Calcium: 43mg | Iron: 1mg

The post Crockpot Mashed Potatoes – Easy, delicious, and convenient recipe appeared first on My Latina Table.

There are so many varieties of tacos in Mexico cuisine – they can be soft, fried, or even crispy. In Mexico you can find every type and you can find them anywhere. My favorite, of course, are still barbacoa tacos,  tacos al pastor (recipe coming shortly), and these chorizo and potato tacos.

Made with homemade corn tortillas, these chorizo and potato tacos are delicious! I remember making these with my grandma when my grandpa and my uncles were out harvesting corn and beans. Whenever they got home from a hard day of work, they were very hungry and we were happy to have these delicious tacos waiting for them. They aren’t only great because they are inexpensive to make, but they are actually really good too!

To start, you should go ahead and make your own tortillas. Although if you don’t have a lot of time, you can always buy them pre-made at the store. I saw some raw tortillas the other day in the frozen section and they looked pretty good! That said, it really isn’t very hard to make your own tortillas, so if you have a little extra time go ahead and give it a shot!

For the homemade tortillas, you will need corn flour (maseca). Form the dough by following the instructions on the package (basically just water and salt). Once ready, you can make them pretty easily using a tortilla press. When the tortillas are flat they are ready to cook on a skillet or other non-stick pan. After they are cooked though, set them aside and they are ready to add the chorizo and potato filling.

Like I said above, these tacos are the best when you make them with homemade tortillas, but they wouldn’t be the same without a fresh and delicious homemade salsa, and what salsa is better to give food that nice spicy kick than a fresh Mexican salsa?

In the house where I grew up, my abuela always had fresh chorizo that she made herself to use and to sell. Unfortunately I don’t have access to that fresh of chorizo now, but for this recipe I used the pre-packaged chorizo that looks kind of like ground beef – not the kind that comes in the form of a sausage. You can find differing levels of spiciness – being Mexican, I of course chose the spiciest! You should cook the chorizo while the potatoes are boiling in a pot of water for about 15 minutes. This is important so that the potatoes are soft and tender.

After combining the chorizo, potatoes, seasonings and cilantro in a skillet and cooking through, the last step is to add the mix to your homemade tortillas, and finally to add the salsa, lettuce, and cheese! This mix is great to use on burritos, quesadillas, and more too!

If you try these, let me know how they turned out in the comments below!

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Chorizo and Potato Tacos (with homemade tortillas)

Author Charbel Barker

Ingredients

For the Tortillas

• *Skip this step if you are buying pre-made tortillas
• Corn Flour maseca(prepare according to package instructions)
• Water
• Salt

For the Chorizo and Potato Filling

• 1 pound of chorizo
• 1-2 large potatoes cut into small cubes
• 1/4 onion finely chopped
• 1/2 bunch of cilantro finely chopped
• Salt and Pepper to taste

For the Salsa Roja

• 3 to matoes
• 1 jalapeno
• 1 clove of garlic
• chopped onion
• chopped cilantro
• salt to taste

Accompaniments

• Chopped Lettuce
• Cheese
• Salsa

Instructions

Chorizo and Potatoes Filling

• Cook the potatoes in a boiling pot of water for 15 minutes.
• Cook the chorizo in a skillet until browned, and add the softened potatoes, the onion, the cilantro and the seasonings.

For the Salsa

• Blend all of the Salsa Roja ingredients in a blender except for the onion.
• Transfer to a frying pan and cook the salsa with a small amount of olive oil.
• Add the onions and let cook for a few minutes.
• Add salt to taste.

For the Tortillas

• Prepare according to package instructions.
• Cook on a frying pan and add the chorizo and potatoes filling.

The post Chorizo and Potato Tacos (with homemade tortillas) appeared first on My Latina Table.