Cheesy Mississippi Mud Potatoes Recipe

Introduction

Cheesy Mississippi Mud Potatoes are a comforting and indulgent side dish perfect for any meal. Creamy mashed potatoes blended with rich cheeses and savory seasonings make this recipe irresistible. It’s a flavorful twist on traditional mashed potatoes that will delight your family and guests.

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

1. Step 1: Place the peeled and cubed russet potatoes in a large pot. Cover with water and add a pinch of salt. Bring to a boil over medium-high heat and cook for 15-20 minutes until potatoes are fork-tender.
2. Step 2: Drain the potatoes well and return them to the pot. Mash until smooth using a potato masher or hand mixer. Leave slightly chunky if you prefer more texture.
3. Step 3: In a medium saucepan, melt the butter over medium heat. Add sour cream and heavy cream, stirring constantly, and warm for 2-3 minutes.
4. Step 4: Stir in shredded cheddar and mozzarella cheeses until melted and creamy. Add garlic powder, onion powder, paprika, black pepper, and a pinch of salt. Mix well to combine.
5. Step 5: Pour the cheese sauce over the mashed potatoes and stir until fully incorporated. Taste and adjust seasoning if needed.
6. Step 6: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with olive oil or butter. Transfer the cheesy potato mixture to the dish and spread evenly.
7. Step 7: Sprinkle crispy fried onions on top, if using, for added crunch and flavor.
8. Step 8: Bake for 25-30 minutes until the top is golden and bubbly.
9. Step 9: Let cool for a few minutes, then garnish with chopped green onions before serving. Enjoy as a comforting side dish or on its own.

Tips & Variations

• Use Yukon Gold potatoes for a richer, buttery flavor and creamier texture.
• Try adding cooked bacon or diced jalapeños for a smoky or spicy twist.
• Substitute the heavy cream with whole milk for a lighter version.
• If you prefer, swap mozzarella for Monterey Jack or pepper jack cheese to change the flavor profile.
• Crispy fried onions on top add great texture, but you can also use breadcrumbs or crushed crackers as a crunchy topping.

Storage

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

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the mashed potato and cheese mixture a day ahead. Store it covered in the refrigerator, then bake just before serving.

What can I use if I don’t have sour cream?

Plain Greek yogurt or cream cheese can be used as a substitute to maintain the creamy, tangy flavor.

Cheesy Mississippi Mud Potatoes Recipe

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★★★★★

4.8 from 112 reviews

Cheesy Mississippi Mud Potatoes are a decadent and comforting side dish featuring creamy mashed russet potatoes blended with a rich, cheesy sauce made of sharp cheddar and mozzarella. Enhanced with a blend of savory seasonings and baked to golden perfection with a crispy topping of fried onions, this dish combines velvety textures with bold flavors, perfect for family dinners or holiday feasts.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 20 minutes boiling + 30 minutes baking
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American Southern

Ingredients

Scale 1x2x3x

Potatoes

• 3 pounds russet potatoes, peeled and cubed

Cheesy Cream Sauce

• 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
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon ground black pepper
• Salt, to taste

Toppings and Garnish

• 1/4 cup chopped green onions
• 1/2 cup crispy fried onions (optional, for topping)
• 1 tablespoon olive oil or butter (for greasing the baking dish)

Instructions

1. Prepare the Potatoes: Place the peeled and cubed russet potatoes in a large pot, cover with water, and add a pinch of salt. Bring to a boil over medium-high heat and cook for 15-20 minutes or until potatoes are fork-tender. Drain the potatoes and return them to the pot, mashing with a potato masher or hand mixer until smooth or slightly chunky as preferred.
2. Make the Cheesy Mixture: In a medium saucepan, melt the butter over medium heat. Add the sour cream and heavy cream, stirring constantly, and warm for 2-3 minutes. Incorporate the shredded sharp cheddar and mozzarella cheeses until melted into a smooth sauce. Stir in garlic powder, onion powder, paprika, black pepper, and salt, mixing well to combine all flavors.
3. Combine and Prepare for Baking: Pour the cheese sauce over the mashed potatoes and stir until fully combined. Taste and adjust seasoning as needed. Grease a 9×13-inch baking dish with olive oil or butter. Transfer the cheesy mashed potato mixture into the dish, spreading evenly. Optionally, sprinkle crispy fried onions on top for added crunch.
4. Bake: Preheat the oven to 350°F (175°C). Place the baking dish inside and bake for 25-30 minutes, until the top is golden and bubbly.
5. Serve: Remove from oven and let cool for a few minutes. Garnish with chopped green onions for freshness and color. Serve as a flavorful side dish alongside your favorite main course or enjoy on its own.

Notes

• For a richer flavor, use full-fat sour cream and heavy cream.
• You can customize the cheese blend by adding Monterey Jack or Parmesan.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
• To make it gluten-free, ensure the crispy fried onions topping is gluten-free or omit it.
• Adjust the seasoning to taste, particularly salt and pepper, after combining the cheese sauce and potatoes.

Keywords: Cheesy mashed potatoes, baked potatoes, southern side dish, comfort food, cheddar cheese potatoes, holiday side dish