Rich and garlicky, you’ll have trouble believing this creamy cauliflower potato soup is made without a drop of cream or milk! I loved this soup from the very first bite.

Cauliflower Potato Soup

When I made Creamy Cauliflower Sauce for the first time, and the second, third, fourth and fifth times, it almost begged to be used in a soup. (Truthfully, I ate it on it’s own as a soup a time or two.)

It was natural, then, that I’d dedicate a batch of it to the higher calling of being a hearty soup! Don’t think of this as a substitute for traditional baked potato soup, though; this soup is every bit as tasty as its heavier dairy-filled friend.

Cauliflower Potato Soup

While it stands nobly on its own, if you are looking for a lightened-up version of our much-loved Baked Potato Soup, this does the trick!

I’ve served the soup in its simple, pristine, un-garnished form a couple of times and we’ve enjoyed it that way as a nice side dish.

Most of the time when I make it, though, I pile the toppings on, because I couldn’t resist defeating the whole dairy-free meat-free aspect of this meal. We are clearly omnivores! (Besides, food with toppings is just plain more inviting!)

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The Best Cheesy Funeral Potato Casserole [+Video]

Funeral potato casserole is a creamy, cheesy comfort food packed with rich, savory flavors. Made with tender hash browns, melted cheese, sour cream, and a crunchy golden topping, it’s the perfect balance of smooth and crispy.

Perfect for Christmas, Easter, Thanksgiving or just a cozy Sunday dinner with the fam!

I grew up not knowing about “funeral potatoes,” but moving to Utah introduced me to this classic dish. It’s essentially a cheesy potato casserole or a hash brown casserole, and the funny name comes from its tradition as a side dish often served at funeral luncheons.

This comforting, popular dish is perfect for feeding a crowd, making it ideal for family gatherings, holiday dinners, or even as a main dish when paired with ham. While I’ve never actually had it at a funeral, I’ve enjoyed it countless times during the holidays, and it’s always a hit!

Why Do They Call It Funeral Potatoes?

You might wonder why these cheesy delights are called “funeral potatoes,” and let me tell you, it’s not as gloomy as it sounds! Everyone—seriously, everyone—has their own special recipe for this potluck superstar. While they’re known by different names all over the place, the tradition of serving them at funeral luncheons in Utah is what sticks. I was a bit skeptical at first, thinking, “How good can cheesy potatoes really be?” But after one bite, I was a total convert! The creamy, cheesy goodness combined with that crunchy topping is pure magic. Whether it’s a holiday dinner or a family gathering, these potatoes are always a hit and bring a comforting vibe to the table. So, let’s celebrate this quirky name and dig in!

Variations

Swap the Soup
For a deeper, earthier flavor, substitute cream of mushroom soup for the cream of chicken soup. It adds a subtle richness that pairs perfectly with the cheesy potatoes.

Change Up the Topping
Instead of the classic cornflake topping, sprinkle one of these delicious alternatives on top for a different texture and flavor:

• Ritz Crackers: Crushed Ritz Crackers add a buttery, golden crunch.
• Potato Chips: Crushed potato chips create a salty, crispy topping that complements the creamy casserole.
• Bread Crumbs: Use plain or seasoned bread crumbs for a lightly crisp topping.
• Extra Cheese: Skip the crunch and sprinkle sharp cheddar cheese over the casserole for an extra layer of gooey, cheesy goodness.

Ingredients Needed for Funeral Potato Casserole

Ok, I’m not going to lie about this dish, there is nothing healthy about it. Haha! That is probably why it is so dang good! It’s a dish you want to have on special occasions, but probably not multiple times a week. Here is your grocery list:

• Cream of Chicken Soup – You can use store-bought or make it from scratch yourself. Head to our Cheesy Ground Beef and Rice Casserole post for a from-scratch recipe. You

Green Beans and Potatoes in the Instant Pot [+Video]

This is a Southern recipe with an electric pressure cooker twist! These Green Beans and Potatoes in the Instant Pot are so flavorful and tender, and there’s bacon on top!

Easy Instant Pot Side Dish

You read that right — these green beans and potatoes are topped with BACON! It all starts by sautéing the bacon and ends by mixing the bacon into the dish. Bacon is just SO GOOD, and it really takes these soulful Instant Pot green beans and potatoes to the next level.

So basically, we are taking one delicious side dish, combining it with another delicious side dish, and adding bacon. You just can’t go wrong! Then it’s all cooked in just a few minutes in the Instant Pot! Winning!

Green Beans and Potatoes

Green beans and potatoes would make a great side dish for any holiday dinner you have coming up. And I’m telling you, that bacon just reels people in. It’s irresistible! It complements the green beans and potatoes perfectly.

These pressure cooker green beans and potatoes also could be made just for a simple weeknight meal. Our kids love this dish, and it’s a great way to get some vegetables in their bellies.

Instant Pot Green Beans and Potatoes Ingredients

To make Instant Pot green beans with bacon and potatoes, you’ll need the following: 

• Bacon
• Red Onion
• Fresh Garlic
• Potatoes
• Butter
• Green Beans
• Chicken Broth
• Olive Oil
• Salt and Pepper
• Fresh Parsley

Which Green Beans Should I Buy?

There are a lot of different kinds of green beans. Not all green beans are created equal!  You want to buy haricot vert green beans. Pardon my French there! It is actually French for the long, slender green beans you can find in your produce section.

It is pronounced “heir covair,” not “harry cot vert.”  Although I like to say “harry cot vert” in my brain because it sounds so dang funny! Say “heir covair” in your best French accent and you’ll be impressing all your dinner guests!

Haricot vert are thinner than green beans native to the U.S.A. and are picked at an earlier point in their growth, making them more flavorful.  

Which Potatoes Should I Buy?

When all is said and done, really any potato would get the job done here, but Yukon Gold potatoes are our favorite for this dish.  They are smooth and soak in that yummy bacon flavor so well!  They also have a very light and flaky skin, which means you don’t have to peel them.  If you don’t have Yukon Gold in the house, here is our ranking of which potatoes to use:

1. Yukon Gold Potatoes — golden flesh inside, waxy, buttery flavor

Smoky Fried Potatoes [+Video]

Learn how to make crispy and flavorful smoky fried potatoes with this easy recipe and step-by-step video tutorial. Perfect for a hearty and satisfying breakfast or a tasty side dish for any meal!

A while back, we did a series of Farm to Table posts with McCormick Gourmet Spices and it was so much fun for us to do as it’s how we live in our own home. It’s so fun to share our passion. This potato side dish recipe taps into my family history too, which is the reason I love cooking and food so much! It connects us!

Family History and Potatoes

These potatoes are really simple and all about using what you have on hand all winter versus buying expensive, out of season produce at the store. My grandpa served in World War II while my grandma held down things back home. Both were from Idaho and we all know what Idaho grows a lot of, potatoes!

Well they were clearly a staple that were kept in cellars to eat all winter long, but they have taken on a little more meaning for my family. Grandpa was honored for the work he did in the Czech Republic after he had passed and Grandma went and learned how to make these potatoes there. Little did we know, they are really just potatoes with seasoning, the salt being key, but Grandma said her secret was that if she called them Czech potatoes the kids all ate them, even the picky eaters. Sometimes you just need a fun name!

They are simple, fried potatoes with smoked paprika and salt and pepper, though occasionally we throw a little garlic powder in there as well. Now whenever we make them we think of them and our history. I’m going to share information below about how to be smart about produce just like my grandparents, so scroll to the end for all our tips!

Ingredients for Fried Potatoes

You only need a few household ingredients to make these home fries. Here is everything you will need:

• Vegetable Oil: cooks the potatoes so that they are crispy outside and soft inside
• Russet Potatoes: , chopped in 1″ pieces
• Smoked Paprika: adds the smoky flavor , or Hungarian paprika
• Salt: adds flavor
• Garlic Powder: adds flavor
• Black Pepper: adds flavor and a little heat
• Butter: adds extra flavor

The measurements for each ingredient can be found in the recipe card at the end of the post. Keep scrolling for all the details.

How to Make Smoky Fried Potatoes

As you can see from the video, this crispy potatoes recipe is all made on the stove top and in one pan. It is so easy to pan fry potatoes! Here are the basic steps:

1. Prep: Heat a cast iron skillet over medium heat.
2. Toss: When the skillet is hot, add the oil. Once it is shimmering, add the potatoes and spices and toss everything together to coat.
3. Cook: Leave the potatoes alone and let them cook for about 10 minutes. Add a lid if desi

Roasted ’til crispy with a signature accordion appearance, Hasselback Potatoes are a favorite in our house. They’re deceptively easy to make using a couple of simple tips, and they add a little flair to your side dish game.

What are Hasselback Potatoes?

This distinctive-looking method of preparing potatoes originated in Stockholm, Sweden in the 1950s at the Hasselbacken Restaurant. While they look fussy, they’re really quite simple to prepare if you use one easy to remember trick.

Lay a chopstick along either side of the potato. This allows you to slice through the potato at intervals without slicing all the way to the bottom. Doing this keeps the slices connected at the base which makes the potato fan out as it bakes.

This in turn allows the outer edges to crisp up while the inside remains creamy and tender. I think we can all agree that this is the ideal state for a potato to achieve. Potatoes forever!

It took me less than 3 minutes to prep these, thanks to the chopstick tip that I stumbled onto years ago while browsing Chris’ mouthwatering blog, Nibble Me This.

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