Andi Fisher

"You’ve got hash-browned potatoes, mushroom creme, baked in a skillet with pickled scallions – and then, then you add corn flakes? Brilliant! Creamy, salty, crunchy, I’ll take it!"

Erin Day

"The Mormon funeral potatoes were really quite good. They hit that “something your Gramma would have made” spot in your palate."

Julia Spalding

"You get your answer in one bite of creamy, crunchy, church-potluck umami, its cheesy depths touched by sour cream, studded with potatoes cooked into submission, and sweetened by a delicate crust of breakfast cereal—a hot dish as lusciously complex as any bespoke cuisine."