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Delicious Mississippi Mud Potatoes Recipe
Ash Tyrrell

Delicious Mississippi Mud Potatoes Recipe

I recently made these Mississippi Mud Potatoes, and I have to tell you—they were an absolute hit! The creamy texture and rich, chocolatey topping reminded me of my favorite comfort desserts. I love how simple this recipe is, yet it feels indulgent and special. Every bite had the perfect mix of sweetness and decadence.
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Prep Time 15 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 4 large potatoes peeled and diced (I like using Yukon Gold for their creamy texture)
  • 1/2 cup butter softened (room temperature butter blends better for a smoother topping)
  • 1/4 cup cocoa powder unsweetened cocoa gives a deep, rich chocolate flavor
  • 1 cup powdered sugar sifted for a lump-free topping
  • 1 teaspoon vanilla extract fresh vanilla extract enhances the overall flavor
  • 1/2 cup chopped pecans optional, toasted for extra crunch
  • 1/4 teaspoon salt balances the sweetness

Method
 

  1. I start by peeling and dicing the potatoes into even chunks. Boiling them until tender makes them easier to mash and ensures a creamy base. Don’t overcook, or they may become waterlogged.
  2. Once the potatoes are soft, I drain them and mash them thoroughly. I then add butter, cocoa powder, powdered sugar, vanilla, and a pinch of salt. Mixing well ensures a smooth and rich chocolate base.
  3. After spreading the mashed potato mixture in a dish, I sprinkle the chopped pecans on top. They give a nice crunch that contrasts with the creamy texture. You can also add extra chocolate for a decadent twist.
  4. I usually refrigerate the dish for at least an hour. Chilling helps the flavors meld and makes the dessert easier to cut and serve.

Notes

  • I always toast the pecans lightly to enhance their flavor.
  • Using fresh cocoa powder makes a noticeable difference in richness.
  • I recommend sifting powdered sugar to avoid lumps in the chocolate mixture.
  • Letting the dish chill overnight intensifies the flavors even more.