What are Mississippi Mud Potatoes, you ask? Well, that’s easy. They’re diced potatoes that are mixed up with a few goodies and baked until they’re tender throughout, crispy on top, and totally surrounded with creamy cheesiness. Why are they called Mississippi Mud Potatoes? Well, that I don’t really have an answer for. But their vague history isn’t something you need to concern yourself with; all you need to know is that they’re the ultimate when it comes to comforting side dishes.
These start with plenty of peeled, diced potatoes – about seven cups – that go into a casserole dish with some grated cheddar cheese, bacon, green onion, and garlic salt. That all gets mixed together with some mayo, which brings everything together and lends plenty of creaminess… And then it bakes low and slow. They go in at 325°F, so it’s not too low, but it is low enough that the potatoes can hang out for a long while until they get irresistibly tender but still come out with a nice browned topping.
The potatoes hold their shape, so while this is certainly a creamy and cheesy bake, there’s still plenty of texture. The bacon adds some chewiness, while the green onion keeps things from tasting too rich.
This is the kind of side dish that works at potlucks, an everyday weeknight dinner, or even next to the Thanksgiving turkey. It’s comfort food done right, so it’s welcome anywhere, anytime.
- 6-7 cups potatoes, peeled and diced
- 2 cups cheddar cheese, grated
- 1 (1 lb) package bacon, cooked and crumbled
- 1 teaspoon garlic salt
- 1 cup mayonnaise
- 1/2 cup green onions, thinly sliced
- Preheat oven to 325°F.
- In a 9×13-inch baking dish, mix together the potatoes, cheddar cheese, garlic salt, bacon, and green onions. Add mayonnaise and stir until everything is well coated.
- Bake until potatoes are tender and top is golden brown, about 1 hour 30 minutes. Enjoy!
- Recipe adapted from Mama Plus One.
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