Mississippi Mud Potatoes

If you find yourself wanting a forkful of something extremely comforting that may just stick to your ribs in the best way possible, then look no further. These Mississippi mud potatoes will deliver all that and more. In this recipe, tender diced potatoes are smothered in a mixture of mayonnaise and shredded cheddar cheese. Once cooked, this gives the final dish a creamy, saucy consistency. Crispy bacon adds a bit of saltiness and some texture, and a dash of Dijon mustard helps cut through the richness. It’s easy to see why this delicious potato side dish is so common in the South. My kids have become the biggest fans, and I’m guilty of wanting to eat it straight from the baking dish. If I’m being honest, my kid ate almost half before I even got a chance to try it. I promise you’ll enjoy every spoonful as much as we did.

Ingredients:

• 8 slices bacon (about 9 ounces), cut crosswise into 1/4-inch-wide pieces (about 1 cup)
• 2 1/2 pounds Yukon gold potatoes (about 5 medium), peeled and diced (about 5 cups)
• 3/4 cup mayonnaise
• 6 ounces mild yellow cheddar cheese, shredded (about 1 1/2 cups), divided
• 4 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon finely chopped fresh chives (1/2 bunch)