cheesy mississippi mud potatoes
Cheesy Mississippi Mud Potatoes are a delightful, hearty dish that combines creamy mashed potatoes with rich, cheesy flavors and a touch of spice. Perfect as a side dish for gatherings or as comfort food on a cozy night.
Equipment
- 1 large pot
- 1 potato masher or electric mixer
- 1 mixing bowl
- 1 baking dish (8x8 inches)
- 1 oven
Ingredients
- 2 pounds russet potatoes Peeled and chopped into uniform pieces.
- 1/2 cup cream cheese
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese Divided into 3/4 cup for mixing and 1/4 cup for topping.
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper Optional, for spice.
- 1/2 cup cooked and crumbled bacon Optional.
- 1/4 cup green onions, sliced For garnish.
Instructions
- Peel and chop the russet potatoes into uniform pieces.
- Place the potatoes in a large pot and cover with water. Bring to a boil over medium-high heat and cook for about 15-20 minutes, or until fork-tender.
- Drain the potatoes and return them to the pot.
- Add cream cheese, sour cream, milk, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using) to the potatoes. Mash until creamy and well combined.
- Stir in 3/4 cup of shredded cheddar cheese and crumbled bacon (if using) into the mashed potatoes, mixing well.
- Preheat the oven to 350°F (175°C).
- Transfer the cheesy potato mixture to a greased 8x8 inch baking dish. Spread evenly.
- Top with the remaining 1/4 cup cheddar cheese.
- Bake in the preheated oven for 15 minutes, or until heated through and the cheese is bubbly.
- Remove from the oven and let it cool slightly. Garnish with sliced green onions before serving.
Notes
Feel free to customize the ingredients by adding other toppings such as jalapeños or additional spices to suit your taste.
These potatoes can be made ahead of time and stored in the refrigerator. Just reheat in the oven before serving.