Cheesy Mississippi Mud Potatoes
Cheesy Mississippi Mud Potatoes are rich, creamy, and topped with a crispy, cheesy layer, making them the ultimate comfort food for family dinners or gatherings.
Ingredients
Main ingredients
- 4 large russet potatoes Peeled and diced.
- 1 cup sour cream Can be substituted with Greek yogurt.
- 1 cup shredded cheddar cheese
- 1/2 cup cream of mushroom soup Can be substituted with cream of chicken soup.
- 1/2 cup melted butter Use vegan butter for a vegan version.
- 1 tablespoon ranch seasoning mix Can be substituted with dried herbs like thyme or oregano.
- Salt and pepper to taste
- 1 cup crushed potato chips For topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Peel and dice the potatoes. 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, cheddar cheese, cream of mushroom soup, melted butter, ranch seasoning, salt, and pepper until well combined.
- Transfer the mixture to a greased baking dish and spread evenly.
- Top with crushed potato chips.
Baking
- Bake for about 25–30 minutes until bubbly and golden.
Notes
These potatoes can be made ahead of time by assembling everything except the topping, then refrigerating before baking. For storage, cool completely and cover, keeping in the fridge for 3–4 days or freeze for a month.