“Mississippi Mud Potatoes” Is the Southern Side I Make on Repeat for My Family

I should probably start off by saying that I absolutely love potatoes and cheese more than anything else. If I could survive on just those two things, I definitely would. If you’re a potato lover like me and enjoy a cheesy, decadent side dish, Mississippi Mud Potatoes are definitely for you! 

I was completely unfamiliar with this dish until I had the chance to develop a recipe for it myself, and it completely surprised me and my whole family. While I’m not usually a mayonnaise fan — though I do love Kewpie mayo — this dish turned me into a believer, it turns out. A little mayo never hurt anyone. The best part of all is it’s a one-bowl situation and, honestly, you just can’t beat that. 

There are so many things I love about this recipe, but at the top of the list is how perfectly potatoes and cheese belong together. For me, it’s the crispy, smoky bacon paired with soft, creamy potatoes, all bubbling under a golden layer of melted cheddar. It’s the kind of romance you’d see written in the movies. 

The flavor profile is rich, comforting, and indulgent, with the creamy potatoes balanced perfectly by the smoky, savory bacon. That touch of saltiness from the bacon is exactly what potatoes need to elevate them from simple to unforgettable. The crispy bacon garnish on top adds the perfect crunch and makes every bite feel extra special. I’m a true believer that some of the best side dishes of all time have come from Southern cuisine. Developing this recipe showed me how a few simple ingredients, combined thoughtfully, can create something that feels both classic and completely irresistible. 

This side dish fits right in next to almost any protein, whether it’s chicken, steak, or even fish, and it just works. I didn’t grow up with this recipe, but it comes together so quickly that it feels like it’s always been part of my table. Honestly, it’s one of those dishes I know I’ll be making forever, and my kids certainly don’t mind.

1. Preheat the oven and cook bacon. Heat the oven to 400ºF. Meanwhile, cook chopped bacon slices in a large skillet, stirring occasionally, until crisp and fully cooked. Turn off the heat. Using a slotted spoon, transfer the bacon to a small bowl.
2. Prepare the potatoes. Combine peeled and diced Yukon gold potatoes, mayonnaise, shredded mild cheddar cheese, minced garlic cloves, Dijon mustard, kosher salt, and black pepper together in a large bowl. Stir in the bacon.
3. Transfer and bake. Transfer the potato mixture to a cast-iron or broiler-safe high-sided skillet and spread into an even layer. Bake until the potatoes are tender.
4. Sprinkle with more cheese and broil. Remove the skillet from the oven. Turn the oven on to broil. Sprinkle more shredded cheddar cheese evenly over the top. Return the skillet to the oven and broil until the cheese on top is melted and browned in spots..
5. Garnish and serve. Let the potatoes cool for 10 minutes. Garnish with the remaining bacon and finely chopped fresh chives.

• Don’t skip the resting step:  Letting the dish cool for 10 minutes is key. It helps the cheesy, creamy layers set up so the dish scoops neatly. 
• Use room temperature cheese and mayonnaise: Cold ingredients can cause clumping. Bringing them to room temperature makes mixing smoother and can prevent separation.