Mississippi Mud Potatoes
Ingredients:
- 4-5 medium-sized russet potatoes, peeled and cubed
- 1 cup sour cream
- 1 cup shredded cheddar cheese (sharp or mild)
- 1/2 cup milk
- 1/4 cup butter, melted
- 1 packet ranch dressing mix (or 2 tablespoons homemade ranch seasoning)
- Salt and pepper, to taste
- 2 tablespoons green onions, sliced (optional for garnish)
- 1/2 cup cooked and crumbled bacon (optional but adds great flavor)
- Additional cheese for topping (optional, like mozzarella or more cheddar)
Instructions:
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Prepare the potatoes: Peel and cube the potatoes into bite-sized chunks. Boil them in salted water for about 8-10 minutes, or until fork-tender but not mushy. Drain and set aside.
- Make the creamy sauce: In a mixing bowl, combine the sour cream, shredded cheddar cheese, milk, melted butter, and ranch seasoning mix. Stir until smooth, and taste for seasoning, adding salt and pepper as needed.
- Combine potatoes and sauce: Add the drained potatoes into the mixing bowl with the creamy sauce. Gently stir until the potatoes are evenly coated.
- Transfer to baking dish: Pour the potato mixture into the greased baking dish and spread it out evenly.
- Top with cheese and bacon: If using, sprinkle more shredded cheese on top of the potatoes. Then add crumbled bacon over the top as well.
- Bake: Place the dish in the preheated oven and bake for 20-25 minutes, or until the top is golden and bubbly.
- Garnish and serve: Once done, remove from the oven and sprinkle with sliced green onions if desired. Serve hot as a side dish to any main course.
