If you havre not heard of Mississippi Mud Potatoes, boy are you in for a treat! Mississippi Mud Potatoes are a popular, savory Southern casserole featuring diced potatoes, bacon, and cheddar cheese smothered in a creamy, tangy mixture of mayonnaise and herbs. Often called a “deconstructed loaded baked potato,” this easy-to-make dish is baked until the potatoes are tender and the top is bubbly. It reminds me of the southern classic “Funeral Potatoes” and is a perfect side dish for any bar-b-que, pulled pork, or holiday menu.
It’s the kind of side that will quickly become the main event… the type of side that you will want to tuck the recipe away… the type of side that you’re family will ask for. The type of side that will be devoured leaving no leftovers… spooned onto plates “just for a taste” and somehow disappearing first. The type of Southern Comfort food that feels like a hug.
Why you’ll love it:
* Ultra-creamy with crispy, golden edges
* Crowd favorite for gatherings, potlucks, or cozy nights in
* Easy to prep ahead and bake when you’re ready
* Serve it hot, topped with green onions or a dollop of sour cream if you’re feeling extra, and watch it vanish like it had other plans all along.
You can find this recipe and more in our Weekly Meal Plans Section!
Mississippi Mud Potatoes
Equipment
- 9×13 casserole dish
- cooking spray
Ingredients
- 6-8 Russet potatoes, peeled and cut into large cubes You're aiming for about 7 cups. You want the cubes to be medium sized. You could also do really thick rounds if you like.
- 2 cups Cheddar Cheese, grated If you want an ooey-gooey casserole, then buy the block, not the bag
- 1/2 cup Cheddar Cheese, grated for sprinkling on top
- 1 cup Mayonaise Full fat, not miracle whip
- 8-10 slices Bacon, fully cooked and crumbled Save some to sprinkle on the top
- 2 cloves Garlic Grated or very finely minced
- 1/2 Yellow Onion Grated or very finely chopped
- 1 tbsp Fresh Thyme Run your knife through to chop, save some to sprinkle on top
- 1-2 tspns Kosher Salt more or less to taste
- 1 tsp Freshly ground black pepper more or less to taste
Instructions
- Preheat your oven to 325F
- Peel and dice your potatoes. You're aiming for about 7ish cups of medium diced potatoes. Wash them off and add to a large pot of salted water.
- Parboil the potatoes for about 10 minutes. This means once the water starts to boil, start timing.
- After ten minutes, drain well. Do not rinse.
- While the potatoes are boiling, grate the cheddar cheese.
- In a large bowl, combine the mayonnaise, shredded cheddar cheese, bacon, grated garlic and onion, thyme, salt, and black pepper.
- Add the potatoes and stir until evenly coated.
- Spray a 9×13 casserole dish with cooking spray.
- Add the potatoes and spread into an even layer.
- Sprinkle the top of the casserole with the extra cheese, then bacon, then thyme.
- Bake uncovered for one hour. In the last 15 minutes of baking, turn the oven up to 375F to get a nice crusty brown around the edges.