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Mississippi Mud Mashed Potatoes

Mississippi Mud Mashed Potatoes
  • Prep 20 min
  • Total 50 min
  • Servings 12
Traditional mashed potatoes get a decadent boost with bacon and Cheddar cheese in this easy southern-inspired casserole.
Updated September 20, 2016


  • 4 cups water
  • 1 1/2 cups milk
  • 2 pouches (4.7 oz each) Betty Crocker™ roasted garlic mashed potatoes
  • 8 slices bacon, crisply cooked and crumbled
  • 3/4 cup mayonnaise
  • 2 cups shredded Cheddar cheese (8 oz)
  • 1/3 cup chopped green onion


  • 1
    Heat oven to 350°F. Spray 2- to 2 1/2-quart oval casserole or baking dish with cooking spray.
  • 2
    In 4-quart saucepan, heat water and milk to boiling; remove from heat. Stir in both pouches of potatoes just until moistened. Let stand about 1 minute or until liquid is absorbed. Beat with fork until smooth.
  • 3
    Set 1/4 cup of the bacon aside for garnish. Gently fold mayonnaise, 1 1/2 cups of the cheese and remaining bacon into the mashed potatoes. Spoon mixture into baking dish. Bake uncovered 25 minutes. Sprinkle top with reserved bacon and remaining 1/2 cup cheese. Bake 5 minutes longer or until cheese is melted. Sprinkle with green onions.

  • Beating the potatoes vigorously with a fork and folding in other ingredients will ensure the final casserole remains light in texture.
  • Pouches of Betty Crocker™ creamy butter mashed potatoes can be substituted for the roasted garlic mashed potatoes.

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Trans Fat
% Daily Value*:
Vitamin A
Carbohydrate Choice
*Percent Daily Values are based on a 2,000 calorie diet.
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