Introduction

Cheesy Mississippi Mud Potatoes are a rich, creamy, and irresistible side dish perfect for family dinners or holiday gatherings. Loaded with sharp cheddar, mozzarella, and a blend of savory seasonings, these potatoes offer comfort food at its finest.

The image shows a close-up of a black skillet filled with creamy scalloped potatoes. The dish has several layers of sliced potatoes covered richly with melted yellow and white cheese, spotted with small black pepper specks. On top, small pieces of crispy browned bacon are scattered, along with finely chopped green herbs sprinkled evenly for a fresh color contrast. The potatoes look soft and tender, infused with cheesy sauce, and the edges of the cheese are well melted and slightly browned. The skillet sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 pounds russet potatoes, peeled and cubed
1/2 cup unsalted butter
1 cup sour cream
1 cup heavy cream
2 cups shredded sharp cheddar cheese (or more, to taste)
1 cup shredded mozzarella cheese
1/4 cup chopped green onions
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon ground black pepper
Salt, to taste
1/2 cup crispy fried onions (optional, for topping)
1 tablespoon olive oil or butter (for greasing the baking dish)

Instructions

Step 1: Place the peeled and cubed russet potatoes in a large pot. Cover with water, add a pinch of salt, and bring to a boil over medium-high heat. Cook for 15-20 minutes until fork-tender.
Step 2: Drain the potatoes and return them to the pot. Mash with a potato masher or hand mixer until smooth, leaving some chunks if you prefer texture.
Step 3: In a medium saucepan, melt the butter over medium heat. Stir in the sour cream and heavy cream, warming the mixture for 2-3 minutes.
Step 4: Add the shredded cheddar and mozzarella cheese to the cream mixture. Stir until melted and smooth. Mix in garlic powder, onion powder, paprika, black pepper, and salt.
Step 5: Pour the cheese sauce over the mashed potatoes and stir until well combined. Adjust seasoning to taste.
Step 6: Grease a 9×13-inch baking dish with olive oil or butter. Transfer the cheesy potato mixture into the dish and spread evenly.
Step 7: Sprinkle crispy fried onions on top, if using, for extra crunch and flavor.
Step 8: Preheat the oven to 350°F (175°C). Bake the potatoes for 25-30 minutes until the top is golden and bubbly.
Step 9: Let cool for a few minutes before garnishing with chopped green onions. Serve warm as a delicious side dish or enjoy on their own.

Tips & Variations

For a lighter version, substitute half the heavy cream with milk or use reduced-fat cheese.
Add cooked and crumbled bacon for a smoky twist.
Use fresh herbs like chives or parsley instead of green onions for a different flavor.
If you prefer extra cheesy potatoes, increase the cheddar cheese by half a cup.

Storage

Store leftover Cheesy Mississippi Mud Potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave in short bursts, stirring occasionally to ensure even heating.

How to Serve

A round white pan filled with small whole potatoes topped with melted cheese and bits of crispy bacon. The potatoes have a golden brown color on top under the gooey, creamy melted cheese layer. Small green parsley pieces are sprinkled over the cheese and bacon, adding a fresh touch. The cheese and sauce pool slightly around the potatoes, creating a rich and creamy base. The white marbled surface is visible only at the edges of the pan. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these potatoes ahead of time?

Yes, you can prepare the potatoes up to the baking stage, cover, and refrigerate the dish for a day before baking. Just add a few extra minutes to the baking time if baking from cold.

Can I use different types of potatoes?

Russet potatoes work best for their fluffy texture, but you can substitute Yukon Gold potatoes for a creamier consistency. Avoid waxy potatoes as they don’t mash well.