Mississippi Mash Recipes

MISSISSIPPI MUD MASHED POTATOES

Steps:

• Heat oven to 350°F. Spray 2- to 2 1/2-quart oval casserole or baking dish with cooking spray.
• 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.
• 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.

MISSISSIPPI MUD POTATOES

Steps:

• In a 9 x 13 baking pan, combine the potatoes, cheese, bacon, garlic, and onion.
• Add in the mayonnaise and stir until coated.
• Place pan in preheated oven, 325 degrees, and bake for about 1 1/2 hours, or until potatoes are tender.
• Remove from oven and serve!

MISSISSIPPI MASH

Steps:

• 1. Saute the sliced onions in the bacon grease or shortening until golden brown over a medium heat.
• 2. Slice the potatoes very thin and layer on the smothered onions, careful to season with salt/pepper/garlic powder on each layer of potatoes.
• 3. Stir often while cooking over a medium heat with a lid covering the skillet.
• 4. As the potatoes soften, use the end of the spatula to mash and break the potatoes up. The onions will get browner and caramelize more! Enjoy.

MISSISSIPPI ROAST - SLOW COOKER PEPPERONCINI POT ROAST

Steps:

• Place roast in a slow cooker. Form a pocket in the top of roast and place butter, pepperoncini peppers, ranch dressing mix, and au jus mix in the pocket.
• Cook on Low for 8 hours.

MISSISSIPPI MUD

Steps:

• Combine flour, nuts and butter; pat onto the bottom of a 13-in. x 9-in. baking pan. Bake at 350° for 15-20 minutes. Cool. , In a bowl, combine pudding mixes and milk; let stand for 5 minutes. Meanwhile, beat cream cheese and confectioners' sugar in a bowl. Add 1 cup whipped topping and mix well; spread over crust. Spread pudding over cream cheese mixture. Spread remaining whipped topping over pudding layer. Grate chocolate over top. Refrigerate overnight.