Ingredients
- 5 medium-sized russet potatoes
- 1 cup sour cream
- 1 cup cheddar cheese, shredded
- 1/2 cup cream cheese, softened
- 1/2 cup green onions, chopped
- 1 cup milk
- 1 packet ranch seasoning mix
- Salt and pepper, to taste
- Cooked bacon, crumbled (optional)
- Fresh parsley, for garnish (optional)
Equipment Needed
- Large pot
- Mixing bowl
- Potato masher or electric mixer
- Baking dish (9×13 inches)
- Aluminum foil
- Measuring cups and spoons
Step-by-Step Instructions
To kick off my Mississippi Mud Potatoes, I begin by washing and peeking my russet potatoes until they’re nice and clean. I chop them into quarters and place them in a large pot of salted water. I boil them for about 15-20 minutes until they’re tender, which makes them easy to whip into a creamy consistency later. You’ll know they’re ready when you can easily poke them with a fork. It’s such a comforting process, smelling the warm, earthy aroma of the potatoes infusing the air! (See the next page below to continue steps…)