Cheesy Mississippi Mud Potatoes
A rich and creamy side dish made with tender potatoes, smothered in a velvety cheese sauce that transforms any gathering into a memorable feast.
Ingredients
Main ingredients
- 4 large russet potatoes, peeled and cubed
- 1 cup shredded cheddar cheese
- 1 cup sour cream Greek yogurt can be used as a substitute.
- 1/2 cup green onions, chopped (scallions work too!)
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1/2 cup shredded mozzarella cheese (for topping)
- 1/4 cup diced bell peppers or jalapeños, optional for a kick
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Place the cubed potatoes in a large pot of salted water and bring them to a boil. Cook for about 15-20 minutes or until fork-tender.
- Once cooked, drain the potatoes and return them to the pot. Mash them until smooth, leaving some lumps for texture.
- Add the sour cream, shredded cheddar cheese, garlic powder, salt, pepper, and half of the green onions to the potatoes. Stir until well combined.
- Spoon the cheesy potato mixture into a greased baking dish.
- Sprinkle the shredded mozzarella cheese and remaining green onions on top.
- Place the dish in the oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Allow the dish to cool for a few minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for about 15-20 minutes. Microwaving is possible for individuals servings, but for the best texture, use the oven.