Cheesy Mississippi Mud Potatoes
These cheesy, irresistible Cheesy Mississippi Mud Potatoes are made with russet potatoes, a blend of sharp cheddar and mozzarella cheeses, and a creamy mixture of sour cream and heavy cream. Topped with crispy fried onions, this dish is perfect for any occasion.
Equipment
- baking dish
- Potato Peeler
- Knife
- Mixing bowl
Ingredients
For the Potatoes
- 3 pounds russet potatoes, peeled and cubed
For the Cheese Mixture
- ½ cup unsalted butter
- 1 cup sour cream
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese (or more, to taste)
- 1 cup shredded mozzarella cheese
- ¼ cup chopped green onions
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon ground black pepper
- Salt, to taste
For the Topping
- ½ cup crispy fried onions (optional)
- 1 tablespoon olive oil or butter (for greasing the baking dish)
Instructions
- Preheat your oven to 375°F (190°C). Grease a baking dish with olive oil or butter.
- In a large pot, boil the peeled and cubed russet potatoes until tender, about 10-15 minutes. Drain and set aside.
- In a mixing bowl, combine the melted unsalted butter, sour cream, heavy cream, shredded sharp cheddar cheese, shredded mozzarella cheese, chopped green onions, garlic powder, onion powder, paprika, ground black pepper, and salt. Mix well.
- Add the boiled potatoes to the cheese mixture and stir until the potatoes are well coated.
- Transfer the mixture to the greased baking dish. Top with crispy fried onions, if using.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden and bubbly.
- Remove from the oven and let it cool slightly before serving.
Notes
For an extra cheesy version, add more shredded cheddar cheese to the mixture. You can also substitute the crispy fried onions with breadcrumbs for a different texture.