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Kitchen Nostalgia
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These potato rolls don’t require any kneading, and honestly, they’re hands down the best rolls we’ve ever had. Soft, buttery, and melt-in-your-mouth delicious, they’re our #1 most requested roll recipe.
These rolls are ridiculously easy to make — no fancy equipment, no complicated techniques — and perfect for any meal, holiday dinner, or special occasion. Once you try them, you’ll see why everyone keeps asking for this recipe.
These are seriously the best potato dinner rolls ever. They are so soft and seriously melt in your mouth. They are ridiculously buttery.
Yes! You can make potato rolls ahead of time!
Potato rolls will stay soft for days thanks to the potato starch molecules’ ability to keep wheat starches from getting stale.
Let the rolls cool completely before storing and place in a plastic storage bag, or wrap in foil and store at room temperature.
Properly stored, rolls will last for about 5 to 7 days at normal room temperature. But, let’s be honest here-the BEST Potato Rolls are so darn good, you won’t have any left-overs to store!
Bake the rolls as usual — as if you were going to serve them right away. Let them cool completely, then wrap them tightly in aluminum foil.
Place the foil-wrapped package in a freezer bag or storage container and freeze for up to a month
OR
Freeze the rolled out dough on a cookie sheet then store in freezer bags in the freezer for up to 1 month.
The really long pieces I generally cut in half, but I also love huge rolls (not on my body), so it’s up to you.
Create a knot by crossing the ends of the strip and pull one end through the hole. Just like when you are tying your shoe.
Cut in pizza slices and roll, starting at the fat end into crescent rolls.
When you boil potatoes, it enlarges the starch molecules. This makes it difficult for the proteins in the flour to form gluten (the enemy of light, airy bread and pastry).
Potatoes contain potassium which causes yeast to rise faster than it would with breads that contain only wheat. Potato starches absorb more water than wheat starches, leading to a moist texture.
And that’s it — the secret to the softest, most buttery potato rolls you’ll ever eat! No kneading, no stress, just fluffy, melt-in-your-mouth rolls that are perfect for any meal or holiday.
If you loved these rolls, don’t forget to try them with our Buttery Mashed Potatoes, Roasted Turkey, or with other Thanksgiving Side Dishes for the ultimate comfort-food feast. Once you make these potato rolls, they’ll become your go-to recipe too!
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Heat a medium sauce pan over medium heat and add the milk.
3 Cups Milk
Cook until the edges begin to foam and froth, but do not allow it to boil. There will be a little layer of the milk “skin” on top.
Remove from heat and add the sugar, butter, potato flakes and salt.
¾ Cup Sugar, ¾ Cups Land O’Lakes Unsalted Butter, 1 Cup Potato Flakes, 1 Tablespoon Salt
Stir thoroughly and allow to cool to luke warm.
Add the yeast, stir and then add the eggs, stirring until they are mixed in.
1 Tablespoon Instant Yeast, 4 Eggs
Place the flour in a large bowl.
7 Cups Flour
Pour the milk mixture in and stir until the dough has come together, but is still soft. Sometimes we only use like 6- 6 ½ cups of flour. This is not like a bread dough. It is a slightly sticky dough.
Cover the bowl with a towel or saran wrap.
Let dough rise for one hour.
Push down and divide dough into 4 parts. Roll out one portion at a time into 1/2″ thick circle and butter 2 of the 4 of dough with a few pats of butter. Place the unbuttered dough circles on top of the buttered dough and press to seal.
⅓ Cup Additional Butter
Cut into 1″ wide strips or 16 wedges. Pick up one strip at a time and tie into knots. Or if you cut wedges, starting at the fat end, tightly roll into crescent rolls.
Place on lightly greased cookie sheet and cover with a towel. Let rise for 1-2 hours more or until doubled in size. Bake at 350℉ until golden brown, (14-20 min).
Serving: 1roll, Calories: 201kcal, Carbohydrates: 28g, Protein: 5g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 40mg, Sodium: 253mg, Potassium: 95mg, Fiber: 1g, Sugar: 6g, Vitamin A: 259IU, Vitamin C: 2mg, Calcium: 38mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Carrian Cheney
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If you are looking for a hearty soup, this hamburger potato soup is the one to make!
We love this Hamburger Potato Soup, it’s hearty, versatile, and delicious! Add our wonderful fried cornbread for a real treat. You can make this dish on top of the stove or in the crock pot. It would be perfect for tailgating or any cold-weather activity. This soup will keep for a few days and reheats really well.
You can swap out the hamburger for ground beef or Italian sausage. You could also add in green beans, okra or celery. Leave out the spinach if you like and you can easily switch up the spices.
If you want a creamy cheese that actually melts, it’s best to shred your own from a block of cheese. It’s significantly better and works great in this recipe!
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This Hamburger Potato Soup is wonderful comfort food! Great to enjoy with family and friends.
Brown the hamburger, onions and minced garlic in a skillet on top of the stove. Remove, drain and put in soup pot or crock pot. Add remaining ingredients to soup pot or crock pot and if cooking on top of the stove, cook until potatoes and carrots are soft.
Cook in crock pot for 6 hours on low or 4 hours on high.
Once cooked, garnish with cheddar cheese.
© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
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Anne Walkup
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These Slow Cooker Lemon Greek Potatoes are my weeknight lifesaver—tangy, tender, and bursting with flavor without needing constant attention. Simply toss everything in the slow cooker, let it do its magic. Made with simple pantry staples, they’re 100% egg-free, allergy-friendly, and tested until foolproof. I love that they can be prepped ahead, frozen, or left to cook while I handle the chaos of family life. If you’re looking for a no-fuss side dish that’s always delicious and reliable, this recipe has you covered.
Oriana’s Thoughts On The Recipe
As an allergy mom, I’ve learned that dinner doesn’t have to be complicated to feel special—but it does need to be realistic. Traditional Greek potatoes in the oven are delicious, but between all the roasting, flipping, and crisping, I just don’t have two extra hours to babysit a side dish. That’s when I turned to my slow cooker, and let me tell you—it was a game changer.
Now, with just a few pantry staples, I can toss everything in, go about my day, and come back to perfectly tender, lemony potatoes that my whole family loves. No stress, no fuss, and always allergy-friendly. Honestly, this Slow Cooker Lemon Greek Potatoes recipe has saved me more times than I can count on busy weekdays, and I know it can do the same for you.
Why You’ll Want to Try My Recipe
Scroll down to the recipe card for all the details, including measurements and instructions
This recipe is naturally egg, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Lightly coat the inside of a 6-qt slow cooker with nonstick spray.
These potatoes pair beautifully with Greek chicken, baked fish, or roasted vegetables. They’re also great alongside a big Greek salad for a lighter meal.
Store: Cool completely and keep in an airtight container in the fridge for up to 4 days.
Freeze: Place in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat: Warm in the oven at 350°F (180°C) until heated through, or use the broiler for a crisp finish. Or in the air fryer at 350ºF (180ºC) for 5–7 minutes, or until heated through and lightly crisped. No need to add extra oil—they’ll come back to life beautifully!
These Slow Cooker Lemon Greek Potatoes are my weeknight lifesaver—tangy, tender, and full of flavor without the fuss. Just toss everything in the slow cooker and let it work its magic. Egg-free, allergy-friendly, and tested until foolproof, they can be prepped ahead, frozen, or left to cook while life happens. A simple, reliable side dish that’s always delicious.
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Lightly coat the inside of a 6-qt slow cooker with nonstick spray.
Add the potatoes to the slow cooker, then zest the lemon directly over them for maximum flavor.
Add chicken broth, olive oil, butter, lemon juice, garlic, oregano, thyme, salt, and pepper; mix to combine. Cover and cook on low heat for 4-5 hours or high heat for 2-3 hours, or until tender.
Cover and cook on LOW heat for 4-5 hours or HIGH heat for 2-3 hours, or until tender.
Preheat your oven broiler. Place the potatoes (and cooking juices) in a baking sheet in a single layer. Broil for 3 -4 minutes until perfectly golden edges.
Serve immediately, garnished with parsley, if desired.
Extra Recipe Tips For Success:
Calories: 262kcalCarbohydrates: 42gProtein: 5gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 11mgSodium: 642mgPotassium: 993mgFiber: 6gSugar: 2gVitamin A: 264IUVitamin C: 49mgCalcium: 52mgIron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Oriana Romero
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Nothing beats a crispy, crunchy side dish of home fries! They are so comforting and relaxing and everyone loves them! Eat them for breakfast, lunch or dinner!
There’s something so homey about chunks of crispy on the outside and soft in the middle potatoes. I didn’t grow up going to diners, nor do I now, but potatoes were a staple in my home and they always bring feelings of safety and happiness for me. So naturally diner potatoes were something I needed to try!
All you need is 7 simple ingredients to make home fries, and I’m willing to bet you have most (if not all) of them at home already. Here is what you will need:
The measurements needed of each ingredient can be found in the recipe card at the of the post.
One of the keys to home fries is that as you cook them, if they start to look dry in the pan, you need to add a little bit more oil and stir coat them and let them keep cooking. Let me walk you through the whole recipe step by step:
The complete instructions can be found in the recipe card down below where you can also save or print the recipe.
Here are a few tips for making the best skillet potatoes…crispy on the outside and soft inside…
Home fries and fried potatoes are different though both are absolute heaven! Home fries are cubed potatoes that are boiled and then fried in a pan on the stove top. Fried potatoes are deep fried like french fries and they aren’t shredded or grated like hash browns are.
Baking soda may be a surprising ingredient, but it has a important purpose. Adding baking soda to the water when you boil the potatoes makes the water more alkaline. This helps to create a sort of starchy paste on the outside of the potato pieces. When potatoes hit the hot oil. that starchy paste gets crispy while the inside stays fluffy and soft.
We prefer to use russet potatoes for home fries because they are starchy potatoes and cook up soft and fluffy. Another great option is yukon gold potatoes.
Like I mentioned at the beginning of this post, home fries can be eaten as a side dish with any meal. They are typically served with breakfast as a side for anything from fried eggs or scrambled eggs to french toast or buttermilk pancakes. Don’t forget to make a side of bacon too!
I also serve them with dinner all the time. They are great with garlic butter steak, classic meatloaf, or roasted whole chicken. They really are fantastic with anything!
Home fries should be served hot and fresh for the best flavor and texture. Leftovers should be stored in the refrigerator and they will keep for up to 2 days. The can be reheated on the stove top in a pan over medium-high heat. Reheating them in the microwave, oven or air fryer are also great options.
Breakfast potatoes can also be frozen. Allow them to cool completely and then place them in a ziploc bag or freezer-safe container. They will keep for up to 3 months. Let them thaw to room temperature and then reheat per the methods suggest above.
Enjoy delicious and crispy home fries in the comfort of your own home with this easy step by step guide. No need to go out to a restaurant, make them yourself in no time!
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2 Russet Potatoes
Place the potatoes into a large pot and cover with cold water, adding 1 teaspoon of baking soda.
1 teaspoon Baking Soda
Cover and bring the pot to a boil. When boiling, uncover and cook for 1-2 minutes or until cubes are easily pierced with a fork. Drain well in a colander then pat dry.
While the potatoes are cooking, heat 1 tablespoon of the oil in a large skillet. Add the onions, sauteing until just soft and translucent. Remove from the skillet to a plate, set aside.
3 Tablespoons Vegetable Oil, 1/2 Cup White Onion
Add the remaining 2 tablespoons of oil to the same large skillet and heat over medium-high heat. Add the potatoes in a single layer. This might require working in batches and additional oil.
3 Tablespoons Vegetable Oil
Allow the potatoes to brown evenly on each side, crisping up. Stir, and let cook. Sitting still is what allows the browning to happen.
Remove cooked potatoes to a plate while you finish the other batch(es). Add the potatoes, cooked onions and butter, season with salt and pepper back to the skillet and toss to combine and reheat. Serve hot.
1/2 teaspoon Seasoned Salt, 1/4 teaspoon Ground Black Pepper, 1 Tablespoon Unsalted Butter
Calories: 118kcal
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Sweet Basil
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![Blue Cheese Potato Gratin Casserole [+Video] – Oh Sweet Basil](https://reportwire.org/wp-content/uploads/blue-cheese-potato-gratin-casserole-recipe-14.jpg)
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Learn how to make a delicious and creamy Treasure Cave Blue Cheese potato gratin casserole with these easy step-by-step instructions. This classic French dish is simple to make but will impress your dinner guests with its rich decadent flavor!
I’ve teamed up with Treasure Cave for the next few months!
Treasure Cave got a new makeover! Blue cheese can totally be polarizing, amiright? But over here, we love it!! My dad and Father in law both are obsessed so I’ve learned that I’d better have new and fun recipes to serve just whenever either come into town. You’ll notice there’s new packaging and the flavor is just as wonderful and funky as ever!
Made with thinly sliced potatoes, cream, two kinds of cheese, onions, roasted garlic and fresh herbs. It’s a side dish you won’t be able to get enough of!
I actually used to hate blue cheese. Treasure Cave Cheese is literally the brand that sold me on it. Its flavor was totally different than other blue cheeses and gorgonzola I’d tried. So, when I got an email about partnering together, it was an immediate yes. Not because of all the blue cheese lovers out there, but because I am convinced that I can convert the haters.
Trying Treasure Cave Cheese will literally be a turning point for everyone out there that avoids blue or gorgonzola cheese. With this potato recipe, I’m aiming to take the peculiar flavor of blue cheese and incorporate it into a unique and outrageously flavorful dish. Over the next few months I’m going to give you three recipes that will change any blue cheese hater to a blue cheese lover. Stay tuned.
If you asked anyone outside of Utah what typical Utah cuisine is, my guess is that they wouldn’t have a clue. Heck, if you asked people living in Utah, they might have no clue too, but there are a few dishes Utah is famous for…funeral potatoes, casseroles and Jell-O.
So I thought, let’s make a blue cheese spin on funeral potatoes and make it into a potato casserole! Everyone loves a side of potato casserole! It’s so comforting and indulgent! You won’t believe the extra depth of flavor adding Treasure Cave Blue Cheese gives to this recipe! I went ahead and didn’t include Jell-O…you’re welcome!
I mentioned that I was once a blue cheese hater, but I’ve come to learn that in potatoes, in a dip, or anywhere it’s hidden, I can see that it adds a layer of flavor that wouldn’t be there without it. There’s an acid that adds such balance to recipes.
Cue the salt, fat, acid, heat section of our cookbook. Utilizing these few things (salt, fat, acid, and heat) transforms your cooking to levels you never knew you could cook at! Here is what you will need for this recipe:
Keep scrolling to the recipe card at the end of the post to see the details and measurements for each ingredient.
This recipe is so easy you won’t believe it! Here is a step-by-step guide to making cheesy potato gratin:
See! I promised it was easy, and now I’ve shown you! The complete recipe can be found in the recipe card at the end of the post. You can also save or print the recipe there.
This is a totally reasonable question! I mean, they look the same essentially. Thinly sliced potatoes in a creamy, cheesy sauce. The difference is in the creamy…scalloped potatoes use a roux of milk, flour and butter to make the creamy sauce. Au gratin potatoes use just cream (or half and half), butter and cheese for the sauce. Plain and simple and totally indulgent!
You really want a potato that is high in starch and low in starch for this recipe. Russet potatoes are always my go-to. Try to avoid a waxy potato that is higher in moisture and lower in starch like a Yukon gold.
Be sure to use Treasure Cave for your blue cheese! They are the oldest blue cheese producing company in the United States. America’s original cave-aged blue cheese was born in caves, but today, Treasure Cave’s cheeses are aged in a state-of-the-art facility in Wisconsin. I’m telling you…they just do it perfectly.
The acid from blue cheese can cause a little separation in the cream. This is expected and will still taste wonderful. Just so you don’t think something has gone wrong.
I like to reserve a little more blue cheese and parmesan for the last 15 minutes of baking. This is optional and is only for looks but it gets all golden brown and delicious on top.
Make sure the potatoes are cut to the same thickness so that they cook evenly. The easiest and quickest way to do this is to use a mandolin. It’s not necessary, but it sure will make life easier.
I’ve never come across a potato dish I didn’t love. Potatoes are so versatile and complimentary. You can eat them hot or cold, mashed or crispy, I just love them! They also go with just about any main dish. Here are a few of our favorites recipe to eat with these Treasure Cave blue cheese potatoes:
Leftovers should be stored in an airtight container in the fridge. It will keep for up to 5 days. It can be reheated in the microwave or in the oven. To use the oven, heat it to 350 degrees F and place it in the oven until bubbling in the middle. It will take about 20 minutes.
I don’t recommend freezing this recipe. The texture ends up all wrong as it thaws. You also can’t really make this recipe ahead unless you can ensure that the potatoes will stay fully submerged in the cream. If they are exposed to air, they will start to oxidize and turn brown which is less than appetizing. I recommend making and baking all at the same time.
Impress your friends and family with this simple and tasty blue cheese potato gratin recipe. With just a few ingredients (emphasis on the Treasure Cave Blue Cheese!!) and easy-to-follow instructions, you’ll have a delicious side dish in no time.
Learn how to make a delicious and creamy blue cheese potato gratin casserole with these easy step-by-step instructions. This classic French dish is simple to make but will impress your dinner guests with is rich decadent flavor!
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Preheat the oven to 375 degrees F.
Place the garlic in a piece of tin foil and drizzle with a little olive oil. Pinch into a tight bundle and place in the oven for 40 minutes or until browning and soft. Remove from the oven.
10 Cloves Garlic, Olive Oil
Melt the butter in a saucepan over medium-low heat. Add the onions and cook until tender and beginning to brown, about 10 minutes.
1 Tablespoon Unsalted Butter, 1/3 Cup Onion
Squeeze the garlic into the saucepan and mash with a wooden spoon.
Over medium heat, add the cream and salt (1/2 teaspoon) and nutmeg. Stirring to combine for about 5 minutes.
3 Cups Heavy Cream, 1 ½ teaspoon Salt, 1 Dash Nutmeg
In a large bowl, toss the potatoes with about 1 teaspoon salt.
3 Russet Potatoes
Butter a cast iron pan or 8×8 baking dish and layer the potatoes on the bottom.
Add 1/3 of the cheeses along with 1/3 of the chives and thyme. Repeat layers.
1/4 Cup Fresh Chives, 2 Tablespoons Fresh Thyme, 1 1/2 Cups Treasure Cave Crumbled Blue Cheese or Treasure Cave Crumbled Gorgonzola Cheese, 3/4 Cup Fresh Grated Parmesan Cheese
Pour the cream mixture gently over the potatoes and sprinkle a little more pepper on top. Bake for 1 hour.
Remove from the oven and garnish with additional chives and thyme if desired.
Calories: 653kcal
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Sweet Basil
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This Venezuelan Potato and Beet Salad is super-rich, hearty, and full of flavor! It’s the perfect spin on traditional potato salad. The distinct and satisfying flavors of the potatoes and beet blend perfectly in this salad.
I’m so excited to share one of my all-time favorite side dishes with you—Venezuelan Potato and Beet Salad. Growing up, my mom used to make this vibrant salad often, especially when Asado Negro was the star of the meal. It brings back such fond memories of family gatherings and Sunday lunches. I absolutely love it!
This salad is not only satisfying but also super delicious. The combination of potatoes and beets with a tangy dressing is just perfect. My kids have even given it a cute nickname—they call it “the pink salad” because of its lovely rosy hue.
If you’re looking for a fresh and colorful spin on traditional potato salad, this is it! It’s a dish that’s sure to brighten up any table and delight your taste buds. Trust me, once you try it, you’ll be hooked!
With so many varieties of potatoes to choose from, it can be a bit daunting to figure out which one to use for potato salad. The type of potatoes you choose will affect the texture and consistency of your salad. So, the type of potatoes you should use will depend on what consistency and texture you are looking for in your salad.
Creamy: For a creamy salad, I recommend using Russet Potatoes. They have a higher starch level, and when they cook, they fall apart, which helps create a creamy potato salad.
Heartier And Buttery: For a heartier consistency, use waxy potatoes, like Yukon golds. They have less starch than Russet, so your salad will be less creamy.
Dense And Chunky: For a dense and chunkier consistency, use Red potatoes. They retain their shape well when boiled, and a thin skin also means that peeling is optional.
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
For the Dressing:
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Note: I like to cook the potatoes whole. This method ensures better nutrient retention, improved texture and flavor, easier handling, and more uniform cooking. Once they are cooked and cooled, you can easily remove the peel (if desired) and dice them to the desired size for your salad.
In a small bowl or measuring cup, whisk together the mayonnaise, vinegar, mustard, salt, and pepper. Taste and adjust salt, if necessary.
Mix cooked potatoes, beets, shallot, green peas, and corn in a large bowl. Gently mix in the dressing until it coats the potatoes well. Cover the potato salad and refrigerate for at least 2 hours. If you have time to make it ahead, it tastes even better the next day!
Potato salad will always be a hit. This versatile salad is hearty and delicious and goes well with almost any main dish. Serve this vibrant salad as a side dish with grilled meats. I love to serve it with Asado negro, white rice, and plantains. You can also enjoy it on its own for a light, refreshing meal.
Store in an airtight container in the refrigerator for up to 5 days. This recipe is NOT freezer-friendly, as the thawing process will change the texture of the potatoes and make the dressing less creamy.
Yes, it’s actually better to make it ahead so the flavors have time to meld together.
I recommend using red potatoes, which retain their shape well when boiled. Cook them until just tender, and avoid over-mixing the salad.
You can use white vinegar or lemon juice for a similar tangy flavor.
Peeling the potatoes for this Venezuelan Potato and Beet Salad is a matter of personal preference. For this particular salad, I recommend peeling the potatoes for a smoother, more refined texture that complements the beets and the creamy dressing. However, if you prefer the added nutrients and rustic look of unpeeled potatoes, feel free to leave the skins on. Just make sure to scrub them well to remove any dirt.
This Venezuelan Potato and Beet Salad is super-rich, hearty, and full of flavor! It’s the perfect spin on traditional potato salad. The distinct and satisfying flavors of the potatoes and beet blend perfectly in this salad.
Place the potatoes in a large pot. Fill the pot with cold water until it is 1 inch over the top of the potatoes. Set the pot over medium heat and bring to a boil. Cook until just tender, about 15 – 20 minutes. Drain. When warm, remove the loose peels and chop the potatoes into 1/2-inch chunks. Drizzle 1 tablespoon of olive oil and toss to cover. Set aside.
Cook the beets in a separate pot over medium heat for 45- 60 minutes, or until fork-tender. The cooking time will depend on the size of the beets. Drain and let them cool slightly. Peel and cut into 1/2-inch cubes. When still warm, drizzle 1 tablespoon of olive oil and toss to cover. Set aside.
In a small bowl or measuring cup, whisk together the mayonnaise, vinegar, mustard, salt, and pepper. Taste and adjust salt, if necessary.
Mix cooked potatoes, beets, shallot, and green peas in a large bowl. Gently mix in the dressing until it coats the potatoes well.
Cover the potato salad and refrigerate for at least 2 hours. If you have time to make it ahead, it tastes even better the next day!
Calories: 434kcalCarbohydrates: 29gProtein: 5gFat: 34gSaturated Fat: 5gPolyunsaturated Fat: 18gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 16mgSodium: 573mgPotassium: 686mgFiber: 5gSugar: 6gVitamin A: 683IUVitamin C: 28mgCalcium: 35mgIron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
This was a sponsored post in partnership with the Idaho Potato Commission. As always, however, all opinions expressed are my own. Thank you, though, for supporting them and the other brands that helped make this site possible.
Originally posted in June 2015, the post was edited to add more helpful information, and the recipe remained unchanged in August 2024.
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These funeral potatoes are made with hashbrowns, sour cream and cheese! Topped with cornflakes and so delicious!
If you love this dish you may want to try this Mashed Potato Casserole! It’s a family favorite and we love it at our holiday dinners.
This recipe uses frozen hashbrowns, which saves a lot of time. You don’t have to peel potatoes; you can just throw everything together and bake it. It’s a very easy recipe to put together! No thawing necessary!
You can use whatever cheese you like or use a combination of cheeses. If you are not a fan of onion, simply leave it out. I think you could use cream of celery or cream of mushroom soup as well.
This dish is so easy to make and your family will love it!
Step 1
Combine cream of chicken soup, sour cream, chopped green onions, black pepper, salt, garlic powder and 3 tablespoons of the butter, (melted plus 1/2 cup of the cheddar cheese in a large bowl. Mix with a spoon.
Step 2
Pour in frozen potatoes and toss to coat with the soup mixture. Spray a 9 x 13 baking dish with cooking spray and spread the potatoes in the dish. Combine the two cups of crushed cornflakes with the remaining 3 tablespoons of melted butter and sprinkle over potatoes. Add remaining 1/2 cup of cheese on top.
Step 3
Cover the casserole with foil and bake in a preheated 350-degree oven for 60 minutes. Remove the foil and bake for another 15 minutes to brown the top of the casserole. You can garnish with additional chopped green onions or fresh chopped parsley.
You don’t have to thaw the hashbrowns before cooking! You could easily add ham to this recipe!
If you love this recipe you will want to check out these delicious potato recipes!
These funeral potatoes go with just about anything but these are our favorites!
No, you don’t have to thaw the potatoes.
No you can’t taste it.
We store this in the refrigerator and reheat in the microwave or in the oven.
This makes around 10 servings.
This cheesy potato casserole is absolutely delicious. It is also referred to as Funerla Potatoes. The perfect side dish to any meal and would be wonderful to take to a gathering or serve during the holidays.
Combine cream of chicken soup, sour cream, chopped green onions, black pepper, salt, garlic powder and 3 tablespoons of the butter, (melted plus 1/2 cup of the cheddar cheese in a large bowl. Mix with a spoon.
Pour in frozen potatoes and toss to coat with the soup mixture. Spray a 9 x 13 baking dish with cooking spray and spread the potatoes in the dish. Combine the two cups of crushed cornflakes with the remaining 3 tablespoons of melted butter and sprinkle over potatoes. Add remaining 1/2 cup of cheese on top.
Cover the casserole with foil and bake in preheated 350 degree oven for 60 minutes. Remove foil and bake for another 15 minutes to brown top of casserole. Can garnish with additional chopped green onions or fresh chopped parsley.
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© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
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Anne Walkup
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A St. Patrick’s Day party isn’t a party unless you serve these Irish Cheddar Bacon Jalapeño Potato Skins. Crispy and cheesy and oh-so-bacon-y. Potato skins filled with Irish cheddar, crispy chopped bacon, diced jalapeño and baked until the cheese melts, bacon crisps up more and the jalapeños soften. Yields 20 potato skins.
This year, St. Patrick’s Day is on a Sunday … womp-womp. But I’m thinking of celebrating on Saturday, complete with green beer and delicious appetizers. And by appetizers I mean these Irish cheddar bacon jalapeño potato skins.
Potato skins may be one of the best appetizers. Because potatoes. But also because they are the perfect hand held vessel. And the more loaded up with goodies the better. I was inspired by these nachos, and decided to hollow out baked potatoes, throw them under the broiler to crisp and then fill them with Irish cheddar cheese, crispy bacon and jalapeño.
The combination of potato, bacon and jalapeño is delicious.
To start, preheat your oven to 350°.
Wash and pat dry 5 pounds, medium-size russet potatoes. Spray or drizzle and rub the potatoes with olive oil and massage the oil into the skin. Bake on a rimmed baking sheet on the middle rack of your preheated oven for 45 minutes to 1 hour. The potatoes are done when a fork pierces the largest potato easily. Allow to cool until safe enough to handle.
Cut the potatoes in half horizontally. And scoop out the flesh, leaving a little potato still attached to the skin.
Using oven mitts, move your oven rack to the highest position and preheat your oven to broil (high).
Next, invert the potato skins, and broil for 4 minutes or until the skin is crisp, roasting the pan halfway through to ensure even browning. Use tongs to flip the skins and spray the side with the expose potato with olive oil and season with a little bit of kosher salt and lots of freshly ground black pepper. Broil for 4 to 6 more minutes, rotating the pan halfway through.
Switch your oven over to bake and preheat to 375°.
Once the potatoes are golden brown in spots, divide 7 ounces Irish cheddar among the skins and top with bacon and 1 finely diced jalapeño. Bake in your preheated 375° for 5 to 6 minutes or until the cheese has melted.
Lastly, sprinkle with snipped chives and the finely minced parsley for a burst of freshness.
Serve with sour cream or (plain) nonfat unsweetened greek yogurt.
However these are delicious served with cold beers and good friends.
Enjoy! And if you give this Irish Cheddar Bacon Jalapeño Potato Skins recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 20 potato skins
A St. Patrick’s Day party isn’t a party unless you serve these Irish Cheddar Bacon Jalapeño Potato Skins. Crispy and cheesy and oh-so-bacon-y. Hollowed out baked potatoes are broiled and filled with Irish cheddar, crispy chopped bacon, diced jalapeño and baked until the cheese melts, bacon crisps up more and the jalapeños soften. Yields 20 potato skins in under an hour.
Preheat your oven to 350℉ (or 180℃).
Rub or spray the (scrubbed) potatoes with olive oil. Massaging the oil into the potato skin. Bake for 45 minutes to 1 hour or until a fork pierces easily through the largest potato.
Once baked, allow the potatoes to cool until safe to handle. Cut in half horizontally and scoop out the flesh, leaving a little potato still intact. Reserve the flesh for another purpose.
Then, using oven mitts, move your oven rack to the highest position and preheat your oven to broil (high).
Next, invert the potato skins, and broil for 4 minutes or until the skin is crisp, roasting the pan halfway through to ensure even browning. Use tongs to flip the skins and spray the side with the expose potato with olive oil and season with a little bit of kosher salt and lots of freshly ground black pepper. Broil for 4 to 6 more minutes, rotating the pan halfway through.
Switch your oven over to bake and preheat to 375°.
Then, once the potatoes have been broiled and are golden brown in spots, divide the cheddar among the inside of potato skins and top with bacon and finely diced jalapeño. Bake in your preheated oven for 5 to 6 minutes or until the cheese has melted.
Garnish with chives, parsley and serve with sour cream or greek yogurt.
Serving: 1g, Calories: 282kcal, Carbohydrates: 21g, Protein: 5g, Fat: 20g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Cholesterol: 27mg, Sodium: 93mg, Potassium: 486mg, Fiber: 2g, Sugar: 1g, Vitamin A: 131IU, Vitamin C: 8mg, Calcium: 87mg, Iron: 1mg
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Laurie McNamara
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![Cheesy Ground Beef and Potato Casserole [+Video] – Oh Sweet Basil](https://reportwire.org/wp-content/uploads/busy-day-casserole-cheesy-ground-beef-and-potato-casserole-recipe-12.jpg)
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Casseroles are such a great dinner option! This cheesy ground beef and potato casserole is creamy, comforting and perfect for a busy day.
We had received so many messages about our readers making our mega viral busy day casserole with potatoes instead of rice that I just had to try it for myself. This casserole is full of creamy potatoes, seasoned ground beef and melted cheese for days.
We are giving you two versions of this recipe…a quick version with cream of mushroom soup and a totally made from scratch version where you make the creamy sauce yourself. You can choose whatever you have time for!
Now if you force me to choose between the rice version and the potato version of this casserole, I will have to give the slightest edge to the original rice version. It’s probably nostalgia for me, but I just like it a little better. This potato version is pure comfort food and it reminded me of camping and eating a tinfoil dinner. It tastes so similar!
For the quick version, you’ll only need 7 simple ingredients. For the homemade version, you’ll need a few more ingredients to make the cream of mushroom soup from scratch, but all the ingredients are easy to find. Here is what you will need for both versions:
PRO TIP: You can also make this recipe with frozen hash browns to make it even easier!
The measurements of all the ingredients can be found in the recipe card at the end of the post. Keep scrolling to see all the details!
We prefer Russet potatoes in this recipe. They are starchy and soak up a lot of the flavors of the ground beef, carrots and creamy sauce. You could honestly use any potato you want and it would be great!
Like I said earlier, you can do whichever version of the recipe you want. Obviously the from scratch version requires more ingredients, but when all is said and done, it probably only adds an extra 10 or 15 minutes to the recipe.
The complete instructions can be found in the recipe card at the end of this post.
Ground beef should have an internal temperature of 160 degrees which you can’t really check in ground beef with a meat thermometer. So here are a few tips for cooking ground beef…use a meat chopper to break down the ground beef in to similar sized chunks so that they cook evenly. Make sure that no pink color is visible. It will take about 7-10 minutes to completely cook a pound of ground beef on the stove top.
The good news with this recipe is that if for some reason the ground beef doesn’t get totally cooked through on the stove top, it will cook for sure in the oven as the casserole bakes.
If you don’t have cream of mushroom soup, you can use cream of chicken, cream of celery or cream of potato soup.
You can also use whatever cheese your family loves. We love the flavor of a good cheddar cheese or a colby jack cheese. If you want a little heat, use pepper jack! If you want a little Mexican flare, use monterey jack. It’s really up to you!
Feel free to add in more vegetables or swap the carrots for peas, broccoli, green beans, corn, etc. It’s totally customizable!
This hearty ground beef casserole can stand on its own for dinner since it has protein and vegetables all in the one dish. If you want a little extra, here are some great side dish options…
There are so many reasons to love this recipe, so here are a few:
Easy: The ingredients are simple to find. The recipe is easy to execute.
Family Friendly: All of the ingredients are kid friendly and adult approved. The whole family will love it!
Budget Friendly: All the ingredients are inexpensive so you can have dinner on the table without breaking the bank.
Flexible: If you’re tight on time, you can use the quick version of the recipe, and if you want to make the whole recipe from scratch, we have that option for you too!
Make Ahead: You can make all of this recipe ahead of time and just combine everything right before baking. Peel and dice the potatoes and set them in a pot of water to keep them from turning brown. Brown the meat and make the sauce. Then combine everything right before baking and bake as written in the instructions.
Store leftovers in the refrigerator in an airtight container. They will keep for up to 5 days. To reheat leftovers, just zap them in the microwave for a minute or two.
This recipe also freezes really well. Let it cool completely then store in a freezer safe container. It will keep in the refrigerator for up to 3 months.
Cheesy and easy ground beef and potato casserole needs to be added to your list of go-to family friendly casserole recipes for those busy weeknights! It will win over your picky eaters and the flavors are so comforting and satisfying!
Casseroles are such a great dinner option! This cheesy ground beef and potato casserole is creamy, comforting and perfect for a busy day.
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Heat the oven to 350 degrees and spray an 8×8″ baking dish with nonstick spray.
Over medium heat, brown the beef and onions until cooked through. Drain the grease.
1 lb Ground Beef, 1/2 Onion
Stir together the soup, seasonings, potatoes, milk, carrots, and beef with onions in a 8×8″ dish.
1 Can Cream of Mushroom Soup, 2 Russet Potatoes, 1 Cup Milk, 1 Cup Carrots, 1/4 teaspoon Salt, 1/4 teaspoon Garlic Powder
Bake for 60 minutes, remove the foil, add the cheese and bake for a few more minutes or until melted.
Cheddar or Colby Jack Cheese
In a medium pan over medium heat, add the butter and melt.
3 Tablespoons Unsalted Butter
Whisk in the onion, garlic and mushrooms.
1/4 Cup Onion, 1 Clove Garlic, 1/2 Cup White Button Mushroom
Add the flour, whisking continually and cook for 30-60 seconds.
3 Tablespoons Flour
Add the cream and broth and cook until thick.
1/2 Cup Cream, 1/2 Cup Chicken Broth
Season and remove from heat.
1/4 teaspoon Freshly Ground Black Pepper, 1-2 teaspoons Salt
Over medium heat, brown the beef and onions until cooked through. Drain the grease.
1 lb Ground Beef, 1/2 Onion
Heat the oven to 350 degrees and spray an 8×8″ baking dish with nonstick spray.
Place the cream mixture, potatoes, milk, beef and onions and carrots into the dish and stir to combine. Cover with foil.
1 Cup Milk, 1 Cup Carrots, 2 Russet Potatoes
Bake for 60 minutes, remove the foil, add the cheese and bake for a few more minutes or until melted.
Cheddar or Colby Jack Cheese
May be reheated in the oven or microwave.
Calories: 370kcal
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Sweet Basil
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By CHRISTOPHER KIMBALL (Christopher Kimball’s Milk Street)
Each November in South Korea, the streets fill with toasty aromas of roasted sweet potato as they are cooked outside over barrel drums full of glowing coals. Meanwhile, home cooks take advantage of the season to feature the tubers in a variety of satisfying dishes.
One such dish, goguma-bap, would make for an interesting Thanksgiving side with very little effort. It marries the sweet potatoes with short grain rice and a sweet-spicy soy-based dressing for a hearty vegetarian offering. After the potatoes are peeled and cubed, they are steamed with the rice and seasoned at the table with soy sauce and chives. The result is a dish with pure sweet-potato flavor accented by fresh notes of allium and nutty sesame seeds.
It’s also a perfect weeknight dinner. In the version from our book “Cook What You Have,” which draws on pantry staples to assemble easy meals, we opt to season the sweet potatoes with just a little of this sauce before cooking to make them especially flavorful. And though we prefer the nuttiness of short-grain brown rice for added complexity, the dish requires only 10 minutes of active work.
Pungent, garlicky Chinese chives resemble thick blades of grass; if you can get them from your local Asian supermarket, use them in place of the scallions. The Korean red pepper commonly used in this dish is called gochugaru, but regular red pepper flakes work perfectly well.
Make sure to not cut the sweet potatoes too large or they will not cook in the same time as the rice. Also, be sure to keep an eye on your saucepan as the dish steams; if you see large amounts of steam coming from the lid, quickly uncover to allow the built-up steam to escape, then recover, reduce the heat slightly and continue cooking.
Sweet Potato Brown Rice with Soy and Scallions
Start to finish: 50 minutes (10 minutes active)
Servings: 4
1 cup short-grain brown rice, rinsed and drained
½ cup thinly sliced scallions OR Chinese chives
⅓ cup low-sodium soy sauce
1 tablespoon unseasoned rice vinegar
1 medium garlic clove, finely grated
1 to 1½ teaspoons Korean red pepper flakes (gochugaru) OR red pepper flakes
1 teaspoon honey OR white sugar
1 pound orange-flesh sweet potatoes, peeled and cut into ½-inch chunks (about 3 cups)
Kosher salt and ground black pepper
1 tablespoon white OR black sesame seeds OR a combination, toasted
In a large saucepan, combine the rice and 1¾ cups water. Bring to a simmer over medium, then reduce to low, cover and cook without stirring for 15 minutes.
Meanwhile, in a small bowl, stir together the scallions, soy sauce, vinegar, garlic, pepper flakes and honey. In a medium bowl, toss the sweet potatoes with 2 tablespoons of the soy mixture and ½ teaspoon black pepper.
After the rice has cooked for 15 minutes, uncover the pot, scatter the sweet potato mixture over the surface of the rice (without disturbing the grains) and re-cover. Cook over low until both the sweet potatoes and rice are tender, 20 to 25 minutes.
Remove from the heat and let stand, covered, for 10 minutes. Gently fluff with a fork, trying not to break up the potatoes. Transfer to a serving bowl, sprinkle with the sesame seeds and serve with the remaining soy sauce mixture for drizzling.
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Associated Press
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This Sweet Potato Pie is easy to make and a wonderful addition to any holiday gathering!
If you love this pie you may want to try out Maple Pecan Pumpkin Pie. It’s a combination of a pecan pie and a pumpkin pie and it’s delicious.
This pie is made with a fresh sweet potato but you can use canned. It’s so easy to put together and the spices with the sweet potato are delicious. We also make our own pie crust but you can always use a store-bought one to save time.
You can easily change out the spices in this pie to your liking. If you are not a fan of nutmeg you can easily leave it out.
This sweet potato pie is easy to make, if you are using fresh sweet potatoes, the longest part will be cooking your potatoes.
Step 1
1 (1lb.) sweet potato equals 1 cup of mashed sweet potatoes if you decide to not use canned sweet potatoes. The above pie was made by boiling a 1 lb. sweet potato for about 40 minutes until cooked. Then, immediately put under cold water to stop the cooking process, peel and mash for pie.
Step 2
Mash sweet potatoes in a large bowl and mix with butter, eggs, sugars, and milk using a mixer.
Step 3
Add spices, vanilla, flour and continue mixing. Pour into an unbaked pie shell and bake in preheated 350 degree oven for 50 to 55 minutes until knife inserted into the pie comes out clean.
1 (1lb.) sweet potato equals 1 cup of mashed sweet potatoes if you decide to not use canned sweet potatoes.
This pie is a wonderful addition to any Thanksgiving dessert table and if you want to check out some more, this list of Thanksgiving Desserts is always a good place to start. With our Bourbon Pumpkin Cake, Sweet Chocolate Pie, you will find many more you will love.
We love this pie topped with ice cream or whipped cream. Both are delicious!
We didnt’ go over with a spatula to make it smooth, because we actually like this look and it still taste great.
Yes, you can.
We store this in a pie container in a cool place and we just reheat a slice in the microwave if we want it warmed up.
This is a great twist on a classic! If you love pecans and coconut this is a winner!
This will make 6-8 slices depending on how you cut the pie.
This Sweet Potato Pie is easy to make, can be made with canned sweet potatoes or fresh and always a great addition to any holiday gathering.
Mash sweet potatoes in a large bowl and mix with butter, eggs, sugars, and milk using a mixer
Add spices, vanilla, flour and continue mixing. Pour into an unbaked pie shell and bake in preheated 350 degree oven for 50 to 55 minutes until knife inserted into the pie comes out clean.
1 (1lb.) sweet potato equals 1 cup mashed sweet potatoes if you decide to not use canned sweet potatoes. The above pie was made with boiling a 1 lb. sweet potato for about 40 minutes until cooked. Then immediately put under cold water to stop the cooking process, peel and mash for pie. You can make your crust or use a bought one.
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Leigh Walkup
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Buttery creamy mashed potatoes all done in 30 minutes in the Instant Pot! This is the best mashed potatoes recipe for Thanksgiving!
Yes, we have the perfect mashed potato recipe already posted on the blog, but I love that this recipe can all be done in the Instant Pot freeing up the stove top for other things (hello No Fuss Stuffing!). And the flavor of Yukon gold potatoes just can’t be beat!
Use your Instant Pot for these delicious mashed potatoes your entire family will enjoy. This step-by-step recipe will help you get the perfect consistency and taste.
You only need 5 ingredients to make these perfect mashed potatoes. Here is what you will need:
The measurements for each ingredient are listed in the recipe card at the end of the post.
Here are the step-by-step instructions for making mashed potatoes in the Instant Pot. It’s easy peasy!
The complete instructions can be found in the recipe card at the end of this post. Keep scrolling for all the details!
The best potatoes for mashing are the starchy potatoes – Yukon gold, Russet or Idaho. They have a fluffy texture that breaks down easily while mashing.
If you want to add additional flavors to these creamy mashed potatoes, you could add cooked crumbled bacon bits after cooking and mashing the potatoes. You could also add sauteed or roasted minced garlic. Adding any type of fresh herb would also be a great option…minced rosemary, thyme, parsley, chives, etc. One more possibility would be to add cheese. A nice sharp cheddar that has been grated finely would melt beautifully and add great flavor.
I had used a potato masher my whole life and then someone told me about a potato ricer, and I’ll never go back. I mean, a potato masher does the job fine, but a ricer gives the smoothest texture.
Yes, it absolutely can. I will actually point you to our other mashed potatoes post for making mashed potatoes the traditional way.
Mashed potatoes should be stored in an airtight container in the refrigerator. They will keep for 4-5 day.
To reheat mashed potatoes, place them in a pan or dutch oven on the stove top and warm them up over low heat stirring occasionally. You can also reheat them in the oven in a baking dish, covered with foil at 350 degrees for 15-20 minutes.
Thanksgiving is not complete without the creamiest and best mashed potatoes recipe ever! Yukon gold potatoes make the tastiest mashed potatoes and the Instant Pot makes this recipe quick and easy!
Buttery creamy mashed potatoes all done in 30 minutes in the Instant Pot! This is the best mashed potatoes recipe for Thanksgiving!
Prevent your screen from going dark
Set out the cream cheese.
4 oz Cream Cheese
Place the butter in a small saucepan to melt.
3 Tablespoons Butter
Peel the potatoes and quarter them.
2 lbs Yukon Gold Potatoes
Add the potatoes to the Instant pot and pour in water just to cover them.
Add the salt and stir gently.
1 teaspoon Salt
Press Manual, high heat and seal the lid.
Pressure cook for 8 minutes.
Meanwhile, measure the milk in a glass measuring cup and warm the milk in the microwave.
1/2 Cup Whole Milk
Once the potatoes are done, quick release the pressure and drain the potatoes, leaving them in the pot.
Allow the potatoes to steam dry for a couple of minutes and then smash well with a potato masher or ricer until no lumps remain.
Stir in the melted butter, then the cream cheese and finally the warmed milk.
Taste and season with salt.
Salt
Calories: 116kcal
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Sweet Basil
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Chris is joined by guests Bryan Ford and John deBary to explore a food from the future: instant potato flakes! Listener Hannah Vickers shared the recipe for her dad’s famous “Butterhorns”—which we, like you, had never heard of until now.
Host: Chris Ying
Guests: Bryan Ford and John deBary
Producers: Gabi Marler, Ira Chute, Cory McConnell, and Victoria Valencia
Subscribe: Spotify / Apple Podcasts
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Chris Ying
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