"Mississippi Mud Potatoes" Is My Family's All-Time Favorite Side
If you find yourself wanting a forkful of something extremely comforting that may just stick to your ribs in the best way possible, then look no further. These Mississippi mud potatoes will deliver all that and more. In this recipe, tender diced potatoes are smothered in a mixture of mayonnaise and shredded cheddar cheese. Once cooked, this gives the final dish a creamy, saucy consistency. Crispy bacon adds a bit of saltiness and some texture, and a dash of Dijon mustard helps cut through the richness. It’s easy to see why this delicious potato side dish is so common in the South. My kids have become the biggest fans, and I’m guilty of wanting to eat it straight from the baking dish. If I’m being honest, my son ate almost half before I even got a chance to try it. I promise you’ll enjoy every spoonful as much as we did.
Why You’ll Love It
An easy, low-fuss side dish. Other than cooking the bacon, it all comes together in one bowl.
Only seven ingredients! All you need is a handful of pantry staples to make this delightful side dish.
Always a crowd-pleaser. This iconic Southern side dish has something for everyone. Cheesy, creamy, and slightly crispy, it’s bound to be a winner.
Key Ingredients in Mississippi Mud Potatoes
Mayonnaise: Adds needed fat content to help the potatoes cook through, and also contributes to a creamy texture.
Bacon: Makes the dish even more flavorful while adding a crispy crunch.
Dijon mustard: Helps cut through the richness and enhances the salty flavors in the casserole.
Cheddar cheese: Mild cheddar cheese contains more moisture than sharp cheddar, which makes it ideal for melting while also providing that nutty, buttery flavor we all love.
Mississippi Mud Potatoes Recipe
Besides cooking the bacon, everything comes together in one bowl. It's cheesy, creamy, and delightfully fuss-free.
Prep time 15 minutes
Cook time 1 hour 15 minutes
Serves 6 to 8
Ingredients
8 slices bacon (about 9 ounces), cut crosswise into 1/4-inch-wide pieces (about 1 cup)
2 1/2 pounds Yukon gold potatoes (about 5 medium), peeled and diced (about 5 cups)
3/4 cup mayonnaise
6 ounces mild yellow cheddar cheese, shredded (about 1 1/2 cups), divided
4 cloves garlic, minced
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon finely chopped fresh chives (1/2 bunch)
Instructions
Show Images
Heat the oven to 400ºF. Meanwhile, cook 8 chopped bacon slices in a large skillet over medium heat, stirring occasionally, until crisp, 8 to 10 minutes. Turn off the heat. Using a slotted spoon, transfer the bacon to a small bowl.
Stir 2 1/2 pounds peeled and diced Yukon gold potatoes, 3/4 cup mayonnaise, 3 ounces of the shredded mild cheddar cheese (about 3/4 cup), 4 minced garlic cloves, 1 tablespoon Dijon mustard, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper together in a large bowl. Stir in 1/2 cup of the bacon.
Transfer the potato mixture to a 10-inch cast iron or broiler-safe high-sided skillet and spread into an even layer. Bake until the potatoes are tender, about 1 hour.
Remove the skillet from the oven. Turn the oven on to broil. Sprinkle the remaining 3 ounces shredded cheddar cheese (3/4 cup) evenly over the top. Return the skillet to the oven and broil until the cheese on top is melted and browned in spots, 2 to 3 minutes.
Let cool for 10 minutes. Garnish with the remaining bacon and 1 tablespoon finely chopped fresh chives.
Recipe Notes
Substitutions: Full-fat sour cream can be substituted for the mayonnaise for a flavor more like a loaded baked potato.
Ingredient/equipment variations: White cheddar cheese can be used in place of yellow.
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a 375ºF oven until warmed through, about 20 minutes.
Further Reading
Why People Are Ditching Their Seltzer After a Disturbing Study
