Cheesy Mississippi Mud Potatoes are the ultimate comfort food. They are rich, creamy, and topped with a crispy, cheesy layer. This dish is perfect for a cozy family dinner or as a side at your next gathering. Everyone loves these potatoes, making them a hit for kids and adults alike.

Why You Will Love This Recipe

This potato dish is super easy to make. It’s packed with flavor and uses simple ingredients you probably already have at home. You can whip it up in no time, making it a great choice for busy weeknights. Plus, it’s creamy and cheesy, so it’s sure to please everyone at your table!

How to Make Cheesy Mississippi Mud Potatoes

Making these potatoes involves cooking them until tender, mixing in creamy ingredients, and baking until bubbly and golden. You won’t need any complicated techniques here—just some peeling, mixing, and baking. It’s straightforward and delicious!

What You Need

4 large russet potatoes
1 cup sour cream
1 cup shredded cheddar cheese
1/2 cup cream of mushroom soup
1/2 cup melted butter
1 tablespoon ranch seasoning mix
Salt and pepper to taste
1 cup crushed potato chips for topping

Step-by-Step

Preheat your oven to 350°F (175°C).
Peel and dice the potatoes. Then, boil them in salted water until tender, about 15–20 minutes.
Drain the potatoes and return them to the pot. Mash them gently.
Stir in sour cream, cheese, soup, butter, ranch seasoning, salt, and pepper until combined.
Transfer to a greased baking dish and spread evenly.
Top with crushed potato chips.
Bake for about 25–30 minutes until bubbly and golden.

How to Serve Cheesy Mississippi Mud Potatoes

These cheesy potatoes are delicious on their own, but they pair well with grilled meats, roasted veggies, or a simple green salad. You can also add some fresh herbs like chives or parsley on top for extra flavor. They make a fantastic addition to potlucks or family gatherings!

How to Store Cheesy Mississippi Mud Potatoes

To store leftovers, let the dish cool completely, then cover it with plastic wrap or transfer it to an airtight container. It will keep in the fridge for about 3–4 days. If you’d like to freeze them, portion them into freezer-safe containers and enjoy them within a month. To reheat, bake in the oven at 350°F (175°C) until warmed through.

Recipe Tips

Make sure to drain the potatoes well before mashing to avoid watery consistency.
Swap out sour cream for Greek yogurt for a lighter option.
Feel free to add cooked bacon bits for extra flavor.
If you don’t have ranch seasoning, mix in dried herbs like thyme or oregano.
For a spicy kick, add some jalapeños to the mixture.

Variations & Swaps

Cheesy Broccoli Version: Mix in steamed broccoli florets before baking for added greens.
Loaded Potatoes: Top with cooked bacon, green onions, and extra cheese before baking.
Vegan Version: Use dairy-free cream, vegan butter, and nutritional yeast for a cheesy flavor.

FAQs

Can I make these potatoes ahead of time?
Yes! You can assemble everything except the topping and store it in the fridge for a day before baking. Just add the crushed chips right before you pop it in the oven for baking.

Can I freeze Cheesy Mississippi Mud Potatoes?
Absolutely! Leftovers can be frozen after baking. Just cool completely and transfer to a freezer-safe container. They can be stored for about a month.

What’s the best way to reheat them?
Reheat in the oven at 350°F (175°C) until warmed through. This ensures they stay nice and crispy on top.

Can I substitute any ingredients?
Definitely! You can use Greek yogurt instead of sour cream and cream of chicken soup instead of mushroom soup. Be creative with what you have on hand.

What common mistakes should I avoid?
Make sure not to overboil the potatoes, as they can become mushy. Also, properly drain them to keep the dish from getting too watery.