Mississippi Mud Potatoes Recipe

Diced russets baked for 90 minutes in mayonnaise, sharp cheddar, and bacon turn creamy inside, with edges that brown against the pan.

This Mississippi mud potatoes recipe needs no white sauce and no par-boiling. Six core ingredients go into one bowl, then one 9×13-inch pan.

The mayonnaise does the heavy lifting. It coats every cube in fat, so the potatoes brown instead of drying out.

The result is a cheesy, bacon-studded potato bake that serves 8. Most of the 2 hours is oven time, so the hands-on work is about 25 minutes.

Quick Recipe Summary
Prep Time	25 minutes
Cook Time	1 hour 30 minutes
Total Time	2 hours (includes a 5 minute rest)
Servings	8 servings
Difficulty Level	Easy

A related potato bake is Swamp Potatoes.

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Why You’ll Love This Mississippi Mud Potatoes Recipe

The method is forgiving, and the ingredients are easy to find. Here is what stands out.

• Six core ingredients. Potatoes, cheddar, mayonnaise, bacon, onion, and garlic do nearly all the work.
• 25 minutes of hands-on time. Most of the time is oven time, so you can prepare the rest of the meal while it bakes.
• One bowl and one pan. You mix and bake, with no sauce to cook and no potatoes to boil first.
• Serves 8 from a single 9×13-inch pan. Doubling for a big gathering just means a second pan.
• Make-ahead friendly. You can mix everything up to 24 hours ahead, refrigerate it, and bake when ready.
• Creamy centers and crisp edges. The mayonnaise coating keeps the cubes tender while the corners brown.
• Easy to adapt. Swap the cheese, add jalapeños, or lighten the base with Greek yogurt.

You might also enjoy: Crockpot Swamp Potatoes

Ingredients

The ingredient list is short and built from grocery store staples. Cut the potatoes into even cubes so they cook at the same rate.

• 6 cups (about 2.5 pounds or 1.1 kg) russet or Yukon Gold potatoes, peeled and cut into ¾-inch (2 cm) cubes
• 2 cups (8 ounces or 225 g) sharp cheddar cheese, shredded from a block of sharp cheddar
• ¾ cup (180 ml) full-fat mayonnaise
• 8 slices thick-cut bacon (about 8 ounces or 225 g), cooked until crisp and crumbled to make about 1 cup, divided: ¾ cup for the mixture and ¼ cup for topping
• ½ cup (80 g) yellow onion, finely diced
• 3 cloves garlic, minced (about 3 teaspoons)
• ¼ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ¼ cup (25 g) green onions, thinly sliced, for garnish
• Nonstick cooking spray, for greasing the pan

Read Also: Funeral Potatoes Recipe

Kitchen Equipment Needed

You do not need anything unusual for this dish. A sturdy 9×13-inch pan and a good knife matter most.

• A 12-inch skillet for cooking the bacon on the stovetop
• A 9×13-inch baking dish (3 quart or 3 L), glass, ceramic, or stoneware
• A chef’s knife for dicing the potatoes and onion
• A vegetable peeler for the potato skins
• A box grater for the cheese
• A large mixing bowl (at least 4 quarts or 4 L) to coat the potatoes evenly
• A garlic press for fast, fine mincing
• A silicone spatula for folding and stirring
• An oven thermometer, because I keep one on the center rack for this dish since home ovens can run 25°F (14°C) or more off, which leaves potatoes firm after 90 minutes
• A cutting board, paper towels, tongs, and measuring cups and spoons
• Aluminum foil for tenting the pan if the top browns too fast

A similar approach to cheese-coated potatoes works in Cheesy Potatoes.

Recommended Products for This Recipe

These are my personal recommendations, chosen because each one solves a specific problem with this dish. None of them are required, but they make the results more consistent.

1. Duke’s Real Mayonnaise

Mayonnaise is the base of the whole dish, so its flavor shows. Duke’s has no added sugar and a tangy edge that keeps the potatoes from tasting flat after a long bake.

Get it on Amazon

2. Tillamook Extra Sharp Cheddar Block

Pre-shredded cheese is coated with anti-caking starch, which can leave a dull, slightly grainy melt. A block of extra sharp cheddar shredded at home melts smoothly and keeps its tang against the bacon and mayonnaise.

Get it on Amazon

3. Le Creuset Stoneware Rectangular Baking Dish

Thin pans often scorch the corners before the center potatoes are tender. Stoneware holds heat evenly across a 90-minute bake, so the edges brown without burning.

Get it on Amazon

4. Taylor Precision Oven Thermometer

The most common reason this dish bakes unevenly is an oven that does not match its dial. A hanging thermometer shows the real temperature, so you can adjust the dial and trust the 90-minute timing.

Get it on Amazon

For another make-ahead casserole, try: Hashbrown Casserole

Step-by-Step Instructions: How to Make Mississippi Mud Potatoes

Follow these simple steps and you’ll have a delicious pan of Mississippi mud potatoes ready in no time.

1. Cook the Bacon

• Place the 8 slices of thick-cut bacon in a cold 12-inch skillet and set it over medium heat.
• Cook for 8 to 10 minutes, turning occasionally, until the bacon is deep golden and crisp.
• Transfer the slices to a paper towel-lined plate and let them cool for a few minutes.
• Crumble the bacon into small pieces. You should have about 1 cup (set aside ¼ cup for topping).

2. Preheat the Oven and Prepare the Pan

• Position an oven rack in the center of the oven.
• Preheat the oven to 325°F (165°C).
• Spray a 9×13-inch baking dish generously with nonstick cooking spray, including the corners.
• Check the oven thermometer once the oven signals it is ready, and adjust the dial if it reads off.

3. Peel and Dice the Potatoes

• Peel the potatoes with a vegetable peeler and trim away any green spots or eyes.
• Cut the potatoes into ¾-inch (2 cm) cubes so every piece bakes at the same pace.
• Measure out 6 cups (about 2.5 pounds or 1.1 kg) of cubes.
• If you must hold the cubes for a while, keep them in cold water, then drain and pat them completely dry before mixing.

4. Prep the Onion, Garlic, and Cheese

• Finely dice the yellow onion until you have ½ cup (80 g).
• Mince the garlic cloves, or press them through a garlic press, to make about 3 teaspoons.
• Shred the cheddar on the large holes of a box grater to make 2 cups (8 ounces or 225 g).
• Slice the green onions and set them aside for garnish.

5. Mix the Creamy Base

• In a large bowl, combine the ¾ cup (180 ml) mayonnaise, minced garlic, ¼ teaspoon salt, and ½ teaspoon black pepper.
• Stir with a silicone spatula until the mixture is smooth and evenly seasoned.
• Add the shredded cheddar, diced onion, and ¾ cup of the crumbled bacon.
• Stir until the cheese and bacon are distributed through the mayonnaise.

6. Coat the Potatoes

• Add the dry potato cubes to the bowl.
• Fold until every cube is coated in the creamy mixture, scraping the bottom of the bowl as you go.
• The mixture will look thick and heavy, which is correct. The potatoes release moisture as they bake and loosen it into a sauce.

7. Transfer to the Pan

• Scoop the mixture into the prepared baking dish.
• Spread it into an even layer and gently press it down with the back of the spatula.
• Make sure the corners are filled so those potatoes do not dry out.

8. Bake Until Tender and Golden

• Place the dish on the center rack and bake, uncovered, for 1 hour 30 minutes.
• At the 45 minute mark, remove the dish and stir the potatoes gently, bringing the edges toward the center.
• Return the dish to the oven and continue baking.
• If the top is browning faster than the potatoes are softening, tent the pan loosely with foil.
• At 80 minutes, test a cube from the center. It is done when a fork slides in with no resistance and the top and edges are browned.

9. Rest, Garnish, and Serve

• Remove the dish from the oven and let it rest for 5 minutes so the sauce thickens slightly.
• Sprinkle the remaining ¼ cup bacon and the sliced green onions over the top.
• Scoop and serve hot, making sure each portion includes some of the browned edge.

For a different approach to baked potatoes, see Twice Baked Potatoes.

Tips for The Best Mississippi Mud Potatoes

A few small choices separate a creamy, browned pan from a greasy or undercooked one. These are the details worth paying attention to.

• Pick starchy potatoes. Russets hold up better than red potatoes in this dish because their starch breaks down slightly and thickens the mayonnaise and cheese into a creamy coating. Yukon Golds are a close second and have a buttery flavor.
• Cut evenly. Aim for ¾-inch (2 cm) cubes. Larger pieces stay firm at the center, and smaller ones turn to mush.
• Dry the potatoes. Extra water thins the mayonnaise and can make the finished dish look loose. Pat soaked cubes thoroughly with paper towels.
• Shred your own cheese. Block cheddar melts more smoothly than pre-shredded, which is coated to prevent clumping.
• Use full-fat mayonnaise. Light mayonnaise has more water and holds up less well in a long bake.
• Cook the bacon until crisp. It softens a little in the oven, so start with it well rendered. Thick-cut slices keep more texture.
• Do not pull the pan early. I ruined an early batch by taking it out at 75 minutes, when the center cubes were still firm. Waiting until a fork slides in with no resistance fixed it.
• Stir once at the halfway point. This moves the browned edges inward and brings the pale center potatoes to the outside.
• Tent with foil if needed. If the top darkens before the potatoes soften, cover loosely and keep baking.
• Rest before serving. Five minutes lets the sauce thicken so it clings to the potatoes instead of pooling in the dish.
• Season in layers. Bacon and cheddar are both salty, so keep the added salt low and taste a bite before adding more.

For a more elegant version, try: Au Gratin Potatoes

What to Serve with Mississippi Mud Potatoes

These potatoes are rich and savory, so they pair best with simple proteins and something fresh or tangy. They work equally well at a holiday table and next to a weeknight roast.

• Baked Ham is a natural match, since the sweet, salty meat balances the creamy potatoes.
• Slow Cooker Barbecue Ribs bring smoky sauce that cuts through the richness.
• Roast Chicken gives you a plain, juicy centerpiece and pan juices to spoon over.
• Meatloaf turns the meal into classic comfort food.
• Prime Rib suits a holiday dinner, with the potatoes standing in for a loaded baked potato.
• Thanksgiving Turkey fits alongside the other holiday sides.
• Honey Butter Chicken adds a sweet, glossy contrast.
• Green Bean Casserole adds a vegetable side that works on a potluck table.
• Coleslaw provides crunch and acidity.
• Deviled Eggs make an easy side or starter for a gathering.
• Air Fryer Corn on the Cob is a bright, sweet vegetable that keeps the plate balanced.
• Grilled steak is a straightforward pairing that treats the potatoes like a loaded baked potato.
• Sliced fresh tomatoes with a little salt add acidity next to the creamy dish.
• Sweet tea or lemonade is a cold, tart drink that works well against the richness.

Read Also: Best Potato Recipes

Variations of Mississippi Mud Potatoes

The base recipe is a template, so small swaps change the character without ruining the texture. Keep the total amount of mayonnaise and cheese about the same.

• Greek yogurt swap. Replace up to half of the mayonnaise with plain full-fat Greek yogurt for a tangier, lighter dish.
• Sour cream blend. Use ½ cup mayonnaise and ¼ cup sour cream for a creamier, slightly tangy sauce.
• Frozen diced potatoes or hash browns. Use the same volume without thawing. They cook faster, so start checking at about 60 minutes.
• Different cheeses. Try Colby Jack, pepper jack, or a mix of cheddar and Monterey Jack.
• Spicy version. Add 2 tablespoons of diced pickled jalapeños or ¼ teaspoon of cayenne pepper to the mayonnaise.
• Ranch seasoning. Stir in 1 tablespoon of dry ranch seasoning for a herby flavor.
• Ham or sausage. Replace the bacon with 1 cup of diced cooked ham or crumbled cooked breakfast sausage.
• Dijon boost. Add 1 tablespoon of Dijon mustard to the mayonnaise for extra sharpness.
• Broiled cheese top. Reserve ½ cup of the cheddar and broil it over the baked dish for 2 to 3 minutes until bubbly.
• Slow cooker method. Combine everything in a slow cooker and cook on low for about 6 hours, until the potatoes are tender.
• Vegetarian version. Skip the bacon and add ½ teaspoon of smoked paprika for a smoky note.
• Unpeeled Yukon Golds. Leave the thin skins on for a rustic texture and a little more fiber.

For more recipes in this style, check out Potato Side Dish Recipes.

Storage and Reheating

Leftovers keep well, and the flavor settles overnight. Store them within 2 hours of baking.

• Refrigerator. Transfer the potatoes to an airtight container and refrigerate for up to 4 days.
• Make-ahead. Mix the raw potatoes with all the ingredients, cover, and refrigerate for up to 24 hours before baking. Add 10 to 15 minutes to the bake time since the pan starts cold.
• Oven reheating. I’ve found that reheating in the oven works better than the microwave because the edges re-crisp and the sauce does not turn oily. Cover the dish with foil and warm at 350°F (175°C) for 20 to 25 minutes.
• Microwave reheating. Heat single portions for 60 to 90 seconds, stirring halfway, until hot throughout.
• Freezer. You can freeze cooled portions for up to 2 months. Expect a softer texture and some separation in the sauce after thawing.
• Thawing. Thaw frozen potatoes overnight in the refrigerator, then reheat in the oven until steaming hot.
• Serving leftovers. Reheated leftovers work as a base for breakfast with a fried egg on top.

For a morning option, try: Breakfast Potatoes

Nutritional Facts

These values are estimates for one serving, which is one-eighth of the 9×13-inch pan. Exact numbers vary with the brands you use.

Nutrition Per Serving (Approximate)
Calories	430 kcal
Total Fat	30 g
Saturated Fat	10 g
Cholesterol	52 mg
Sodium	590 mg
Total Carbohydrates	26 g
Dietary Fiber	3 g
Total Sugars	2 g
Protein	13 g
Potassium	575 mg

Another option worth trying is Healthy Mashed Potatoes.

Health Benefits of Key Ingredients

This is an indulgent side dish, but its main ingredients each bring something useful. Here is what each one contributes.

• Potatoes. They are a good source of potassium and vitamin B6 and also supply vitamin C. Most of the fiber sits in the skin, so leaving it on raises the fiber content.
• Cheddar cheese. It provides protein, calcium, and vitamin B12. A sharp variety gives more flavor per gram, so you can use less.
• Bacon. It adds protein and B vitamins such as thiamin and niacin. It is also high in sodium and saturated fat, which is why a measured cup is enough here.
• Onion. It contains sulfur compounds and the antioxidant quercetin, and adds flavor with very few calories.
• Garlic. It contains allicin-related compounds, which are studied for their effects on heart health. Mincing it and letting it sit for a few minutes before cooking helps preserve them.
• Mayonnaise. It is made from vegetable oil, so it supplies vitamin E and vitamin K along with unsaturated fat. It is also calorie-dense, so portion size matters.
• Green onions. They add a little vitamin K and a fresh finish at almost no cost in calories.

Read Also: Roasted Potatoes Recipe

FAQs About Mississippi Mud Potatoes

1. Why Are They Called Mississippi Mud Potatoes?

There is no firmly documented origin for the name. It is usually linked to Mississippi mud pie, although this dish is savory.

The thick, creamy, brown-edged texture may also explain the “mud” in the name.

2. Do I Need to Peel the Potatoes?

Peeling gives the creamiest texture. The skins can stay on if you use thin-skinned Yukon Golds.

Scrub unpeeled potatoes well before dicing.

3. Can I Make Mississippi Mud Potatoes Ahead of Time?

Yes. Mix the potatoes with the other ingredients, cover, and refrigerate for up to 24 hours.

Bake from cold and add 10 to 15 minutes to the cooking time.

4. Can I Use Frozen Diced Potatoes or Hash Browns?

Yes, and you do not need to thaw them first. They cook faster than fresh cubes, so start checking at about 60 minutes.

Pat off any frost before mixing to keep the sauce from thinning.

5. Can I Make This in a Slow Cooker?

Yes. Combine everything in the slow cooker and cook on low for about 6 hours.

The potatoes will not brown on top, so finish them under the broiler if you want color.

6. Why Are My Potatoes Still Hard After 90 Minutes?

The cubes were probably too large, or the oven runs cooler than the dial. An oven thermometer shows the real temperature.

Keep baking and test every 10 minutes, tenting with foil if the top is already dark.

7. Can I Use Something Other Than Mayonnaise?

Yes. Plain Greek yogurt, sour cream, or softened cream cheese all work as substitutes.

Greek yogurt and sour cream give a tangier result, and cream cheese gives a thicker one.

8. Can I Freeze Mississippi Mud Potatoes?

Yes, for up to 2 months in an airtight container. The texture will be softer after thawing.

Reheat thawed portions in a 350°F (175°C) oven until hot throughout.

For a crispier option, try: Smashed Potatoes

Final Thoughts

Mississippi mud potatoes prove that a handful of ordinary ingredients can make a standout side. Creamy centers, browned edges, and smoky bacon make this one of the easiest potato bakes to get right.

Give this Mississippi mud potatoes recipe a try at your next dinner or potluck. Leave a comment below with your favorite swaps, and share it with someone who loves a good potato casserole.

Recommended:

• Loaded Baked Potato Soup
• Potato Salad
• Mashed Potatoes
• Scalloped Potatoes
• Air Fryer Simple Baked Potatoes
• Sweet Potato Casserole
• Air Fryer French Fries
• Potato Cheese Soup
• Shepherd’s Pie
• Ham and Potato Soup