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Cheesy Mississippi Mud Potatoes served in a casserole dish

Cheesy Mississippi Mud Potatoes

This creamy and cheesy dish transforms any weeknight dinner into a feast of flavor. Perfect for busy families, it's a comforting favorite that will be loved by all.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Comfort Food, Side Dish
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pounds potatoes (russet or Yukon Gold) Peel and cut into bite-sized cubes.
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese Divided into half for mixing and topping.
  • 1 cup cream of mushroom soup Or your favorite brand.
  • 1 packet ranch dressing mix Can be replaced with other seasoning blends.
  • 4 tablespoons butter For dotting on top before baking.
  • Salt and pepper to taste
  • Optional: chopped green onions For garnish and added flavor.

Method
 

Preparation
  1. Begin by peeling your potatoes and cutting them into bite-sized cubes.
  2. Pop the potato cubes into a large pot of salted water. Boil them for about 15-20 minutes, or until they are fork-tender. Drain them and set aside.
  3. In a separate mixing bowl, combine the sour cream, cream of mushroom soup, ranch dressing mix, and half of the shredded cheddar cheese. Whisk it all together until smooth.
  4. Gently fold in your boiled potatoes, ensuring every piece is coated in the creamy mixture.
Baking
  1. Pour the potato mixture into a greased 9x13-inch baking dish. Dot the top with butter and sprinkle it with the remaining cheese.
  2. Bake in a preheated oven at 350°F (175°C) for about 30 minutes or until bubbly and golden.
  3. Optional: Top with green onions before serving for added freshness.

Notes

Feel free to assemble this dish a day in advance and store it in the refrigerator. Switch out the cheese for variations like Pepper Jack.