Liza Weisstuch

"When you arrive, you’ll be richly rewarded with the funeral potatoes."

Ali Khan

"What to Eat: Fried Mormon Funeral Potatoes."

Ryan Eborn

"If you’re really looking to stuff yourself, skip the fries and order Mormon Funeral Potatoes with your burger."

Stefanie Smith

"The winner in our eyes? The Garage. Their take involves frying the casserole in balls and serving them with another Salt Lake City specialty known as “fry sauce.” The Garage’s menu offers three different kinds (including a vegetarian option!), but we’re partial to the classic."

Elizabeth Arrighi Borsting

"The Fried Mormon Funeral Potatoes are to die for at Garage on Beck, featuring Idaho potatoes, cheddar cheese, jalapeno, bacon, and scallions."

Matthew Tessnear

"A must-try dish when you visit Utah, partly because that's about the only place you'll find them but also because they're so good! They're rolled in a Cornflake crust and then dipped in hot oil to fry to perfection. The outside is a crunchy breading like a hushpuppy. The inside is a zesty combo of hearty potato and gooey cheese, with a bite of bacon. Try a plain bite first to get the natural flavor, but don't miss out on the "Utah ranch" served with the Funeral Potatoes. A flavorful and fun starter!... Read more

Nadine Cresswell-Myatt

"Here you can enjoy funeral potatoes, a comfort dish of hash-browns, cream of chicken soup, cream cheese, and a coating of cornflakes traditionally served at funerals."

Alex Springer

"This purveyor of gleefully unapologetic comfort food has taken the classic funeral potato recipe and created something transcendent. Theirs are mixed with bacon and jalapeños and battered in a cornflake crumble before being deep fried. When they're done, you get a bowl full of golden gastropub glory that even comes with a side of ranch dressing for dipping."

Claire McArthur

"Dunked in a side of ranch, it was a revelation."

Salt Lake City Weekly

"The Garage improves upon the casserole recipe you may remember by supplementing the cheese, hash browns and sour cream with bacon and scallions and then forming the thick, creamy mixture into balls, which are coated in a cornflake crust and deep-fried into bundles of heavenly goodness."