Craving a decadent, mouthwatering potato dish that will wow your guests? Look no further than my famous Mississippi Mud Potatoes – an indulgent, cheesy potato casserole loaded with flavor. This recipe has an interesting story behind its cheeky name. When you pull it hot and bubbling from the oven, the rich brown color is reminiscent of the muddy banks of the Mississippi River, hence the moniker. Don’t let the name fool you though. While these spuds may look messy, the combination of fluffy baked russet potatoes, tangy sour cream, creamy mayonnaise, and melty extra sharp cheddar is pure comfort food heaven.
I first tasted a version of this recipe years ago at a neighborhood potluck. One bite of those ooey, gooey potatoes and I was hooked! I begged the sweet grandma who made it for the recipe, but she coyly responded that it was a sacred family secret passed down generations. Well, I wasn’t going to give up that easily, so I rushed home to recreate my own spin. After a few trials and errors, I finally developed what I consider to be the ultimate Mississippi Mud Potatoes recipe – rich, decadent and perfectly seasoned with just a kiss of black pepper.
These cheesy loaded potatoes are a guaranteed crowd pleaser and perfect for potlucks, game day parties or a cozy night in. They come together easily with just 20 minutes of prep time. Russet potatoes are par-baked to ensure they cook evenly all the way through without burning. Then they’re mashed with sour cream and mayo for ultimate creaminess before being loaded up with shredded extra sharp cheddar for tang and body. After one bite of these bad boys, you’ll be begging me for the recipe too!
So gather your family and friends and get ready to get a little muddy. These spuds are worth every indulgent, cheese-laden bite. Just be warned – they are highly addictive and might just become your new favorite comfort food! Let me walk you through how to make my famous Mississippi Mud Potatoes at home.
What kind of potatoes work best?
The best potatoes to use for Mississippi Mud Potatoes are russet potatoes. Russets have a nice starchy, fluffy texture that holds up well during baking without getting mushy. Their mild flavor also allows the other bold ingredients like cheese, bacon, and green onions to shine through. The starch in russets helps bind all the delicious mix-ins into a creamy, cheesy casserole.
What makes it “Mississippi Mud”?
The casserole earns its cheeky “Mississippi Mud” moniker from the rich, chocolate-y brown color that develops after baking. The combination of creamy mashed russet potatoes, tangy sour cream, eggs, and melted cheddar cheese makes these spuds resemble the muddy banks of the legendary Mississippi River.
Why bake the potatoes first?
Parcooking the potatoes first is crucial for even cooking without burning or ending up underdone. Baking them whole with the skins on allows the insides to steam and cook through before mashing. Removing the skins also eliminates excess moisture that could make the casserole watery. Pre-cooking guarantees creamy, fluffy potato perfection.
What cheese is best?
For optimum flavor and meltability, I recommend using extra sharp cheddar cheese. The tangy sharpness and smooth texture melts beautifully into the casserole. However, any good melting cheese like gruyère, gouda, or Monterey Jack would also be delicious.
Can I prepare it ahead of time?
You absolutely can prepare Mississippi Mud Potatoes in advance! Prepare the potato mixture through step 3, chill in the fridge up to 2 days ahead, then bake just before serving. The casserole holds up well so you can prep it early for potlucks or holidays. Just bake until piping hot and bubbly before enjoying.
Ingredients:
- 2 pounds russet potatoes (about 3 large), scrubbed
- 1 cup sour cream
- 1 cup mayonnaise
- 1 pound extra sharp cheddar cheese, shredded (about 4 cups)
- 1 bunch green onions, thinly sliced (about 1⁄2 cup)
- 1 teaspoon salt
- 1⁄2 teaspoon ground black pepper
Instructions:
- Preheat oven to 375°F. Prick potatoes all over with a fork and place directly on oven rack. Bake until tender when pierced with a knife, about 45-60 minutes depending on size. Remove from oven and let rest 10 minutes until cool enough to handle.
- Slice potatoes in half lengthwise. Scoop flesh out into a large bowl, discarding skins. Mash potatoes well with a potato masher or fork. Stir in sour cream and mayonnaise until smooth and combined.
- Place potato mixture in refrigerator to chill slightly, about 10-15 minutes. This helps prevent the casserole from being runny.
- Meanwhile, grease a 9×13 inch baking dish with butter or nonstick spray. Preheat oven to 350°F.
- Stir shredded cheese and green onions into chilled potato mixture. Season with salt and pepper. Transfer to prepared baking dish, spreading into an even layer.
- Bake until hot and bubbling around the edges, about 30 minutes. If desired, broil last 2-3 minutes to brown cheese. Serve immediately while warm and melty.
Tips:
- For even more indulgence, add crispy cooked bacon pieces!
- Substitute milk for the mayo for a lighter version.
- Top with extra green onions or fresh chives before serving.
- Allow casserole to rest at least 10 minutes before serving so potatoes have time to firm up.
- Leftovers can be stored covered in the fridge up to 5 days. Reheat individual portions in the microwave or oven.
