Mississippi Mud Potatoes
Creamy, cheesy, and loaded with savory sausage, these Mississippi Mud Potatoes are the ultimate comfort food side dish. Perfect for potlucks, family dinners, or when you just want something cozy and satisfying.
Ingredients
Potato Base
- 6 medium russet potatoes scrubbed and cubed (skin on for rustic vibes)
- 2 cups shredded cheddar cheese
- 1 ½ cups sour cream
- 1 cup cooked beef sausage or halal turkey sausage chopped small
- 1 medium onion diced
- 2 tbsp butter melted
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and black pepper to taste
Optional Toppings
- Extra cheese for melty topping
- Chopped green onions for a fresh pop
- A sprinkle of parsley for presentation points
Instructions
Prep the Potatoes
- Preheat your oven to 375°F (190°C). Grab your potatoes, scrub them, and cube them into bite-sized pieces. No need to peel unless you’re picky. Toss them into a big bowl like they’re about to attend a flavor party.
Mix the Magic
- Add sour cream, cheddar cheese, sausage, onion, melted butter, and all the seasonings. Stir until everything is coated and gooey. The smell alone? Already drool-worthy.
Bake It Up
- Spread the mixture evenly into a greased 9x13 baking dish. Top with a little extra cheese if your heart says yes (mine always does). Slide it into the oven and bake for about 45–50 minutes, until the potatoes are tender and the top is bubbly and golden.
Add the Finishing Touch
- Sprinkle chopped green onions or parsley on top once it’s out of the oven. Let it sit for 5 minutes — if you can resist digging in — then serve warm.
Notes
- For extra creaminess, mix in 4 oz cream cheese with the sour cream.
- This dish reheats beautifully — cover and warm in the oven at 300°F for 15 minutes.
- You can assemble everything a day ahead, refrigerate, then bake right before serving.
- Leftovers? Turn them into potato cakes by shaping into patties and pan-frying the next day.