- 1 cup of chocolate chips
- 1 cup of mini marshmallows
- ½ cup of chopped pecans
- ¼ cup of chopped green onions (for garnish)
- Salt and pepper, to taste
Equipment Needed
- Large pot for boiling potatoes
- Mixing bowl
- Baking dish (9×13 inches works great)
- Potato masher or electric mixer
- Spatula
- Oven
Step-by-Step Instructions
When I start making Mississippi Mud Potatoes, the first thing I do is gather all my ingredients and equipment. I find that having everything lined up makes the process feel smoother. I begin by peeling and chopping my russet potatoes into evenly sized chunks—this helps them cook uniformly. I place them in a large pot, cover with water, and sprinkle in a bit of salt. I usually bring the water to a rolling boil and let the potatoes cook for about 15-20 minutes, but keep an eye on them—nothing is worse than overcooked mushy potatoes!
Once my potatoes are fork-tender, I drain them and return them to the pot. This next step is where the real magic happens! I add the melted butter and sour cream to the hot potatoes. Using my trusty potato masher, I get to work mashing everything together until it’s smooth and creamy. You might be tempted to whip these spuds with an electric mixer for a fluffier texture, but I find that they can become gummy if overmixed. So, I stick to good old-fashioned mashing, which gives me that perfect, rustic texture that I love.
Next, I fold in the chocolate chips and mini marshmallows. The sight of those gooey marshmallows starting to melt is one of my favorite moments in the kitchen. I pour the mixture into a greased 9×13 baking dish, spreading it evenly, and topping it with chopped pecans for added crunch. Now here’s a pro tip: you can add a dash of salt on top to balance the sweetness, which I learned after some trial and error! (See the next page below to continue…)