When in doubt, eat potatoes.
That’s the prevailing wisdom keeping Funeral Potatoes at the forefront of southern wakes. Despite the dire name, they’re not the cause of funerals, but solace for those attending them. Little more than a cheesy potato bake, they’re the epitome of comfort food. Simple flavors and soft, creamy textures make it easy to eat, especially for the bereft who may be struggling to find their usual appetite for life. Leftovers keep for days, reheat beautifully, and serve generously, which is why it’s also a favorite for meal trains, making sure everyone still eats when times are tough.
Chalk it up primarily to user error, but the first time I attempted a veganized, slightly healthier version of the concept, those poor potatoes needed their own funeral. It was essentially chunky potato soup in a casserole dish, sloshing dangerously against the sides of its ceramic coffin. Worse yet is the fact that after one bite, I knew they had died in vain. Bland as sin, unctuous in a bad way, delivering such a dish would only cause more grief rather than relieve it.
Back to the drawing board, using the basics as guidelines rather than rules, I created a version accidentally perfect for Halloween, decked out in brilliant orange and black. Sweet potatoes are the new featured spud, contrasted by the spicy kick of sriracha, enveloped in a creamy, cheesy foundation. Traditionally, corn flake cereal is sprinkled on top for a crunchy finish, but I wanted a more savory and substantial option, springing for crushed blue corn tortilla chips instead. Let’s be honest: the “blue” masa has always looked black, but it works in its favor here, at least when served as a festival fall feature.
You’ll want to be buried in these potatoes. They’re not quite spicy enough to raise the dead, but hopefully, at least buoy your spirits. Whether you’re mourning, celebrating, or just navigating the strange limbo of being alive, these potatoes are here for you.
Continue reading “It’s Your Funeral”
