These Mississippi Mud Potatoes are the ultimate comfort food with creamy Havarti cheese and mayonnaise. It’s a rich, hearty dish perfect for potlucks or family dinners, with simple ingredients that pack a punch of flavor.
Mississippi mud potatoes are commonly made with orange-colored cheese and topped with bacon, but here is a white cheesy and vegetarian friendly version!
If you really want the crunchy bacon on top – I’d recommend trying this vegan bacon bits recipe (it fooled my bacon-loving grandpa!).
And if you’re not a fan of mayo, you can try cottage cheese (like my broccoli wrap uses!) or use half Greek yogurt or sour cream. You may need extra spices if you go that route.
Yukon Gold potatoes are used here as they have a smooth, buttery texture, but you can also try Russet potatoes. But if the comments section of my baked potato casserole tells us anything, be sure to dice them pretty small and cook them until fork-tender.
Other ways to jazz up this recipe are by adding ingredients like green onions, sauteed vegetables like mushrooms, or fresh jalapenos and hot sauce for a spicy kick.
This is a great recipe for holidays or family dinners! We always need more potatoes.
How will you put your twist on these Mississippi mud potatoes?
Cheesy Mississippi Mud Potatoes
These Mississippi Mud Potatoes are the ultimate comfort food with creamy Havarti cheese and mayonnaise. It's a rich, hearty dish perfect for potlucks or family dinners, with simple ingredients that pack a punch of flavor.
Ingredients
- 6 cups peeled and diced Yukon potatoes
- 2 cups grated Havarti cheese
- 1 teaspoon garlic salt
- 1 cup mayonnaise
- Fresh parsley, for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the diced potatoes, grated Havarti cheese, garlic salt, mayonnaise, and sour cream.
- Pour the potato mixture to a greased 9x13-inch baking dish.
- Bake for 25-30 minutes until the top is golden and bubbly.
- Remove from the oven and sprinkle fresh parsley (optional, for a pop of color and freshness).
- Serve hot!
Notes
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- It's not recommended to freeze the Mississippi Mud Potatoes as the texture will change.
- Reheat leftovers in the oven at 350°F (175°C) for 10-15 minutes or until warmed through.
Nutrition Information:
Yield:
6Serving Size:
1/6 recipeAmount Per Serving: Calories: 556Total Fat: 40gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 54mgSodium: 743mgCarbohydrates: 37gFiber: 4gSugar: 2gProtein: 14g
Nutrition information is calculated automatically by an online tool at Nutritionix. It is not always accurate. Please use your own tools to check if you rely on this information.
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