Bacon, Ranch and Cheddar Mashed Potatoes

Sharing my favorite Cheesy Mashed Potatoes today! Packed with bacon, ranch and lots of cheese!! A great side for any occasion.

Cheesy Mashed Potatoes

Cheesy Mashed Potatoes

Nothing better than cheesy mashed potatoes! I’ve come to the realization that I have a slight obsession with Bacon, Ranch and Cheddar recipes which is why you see them so much on Picky Palate. My mashed potatoes today are absolutely sinful. Packed with my favorite potato topping flavors, it’s hard to resist them! Let’s have a mashed potato night shall we?!

Try my Classic Mashed Potatoes recipe too! Follow Picky Palate on Instagram for daily recipe inspiration.

Cheesy Mashed Potatoes

Start by peeling 2 1/2 pounds of russet potatoes.

How To Make Cheesy Mashed Potatoes

  1. Boil cubed potatoes for 10-15 minutes or until fork tender. Drain and place into the bowl of a stand mixer.
  2. Add your butter, milk, garlic salt, pepper, Ranch seasoning and 1/2 cup of shredded cheese. Mix until just combined. Transfer potatoes to a large dutch oven or pot over medium heat. Top with remaining shredded cheese and close lid to melt cheese for 3-5 minutes. Remove lid and serve with crumbled bacon on top.

Cheesy Mashed Potatoes

Rinse and cube your potatoes into 1 inch cubes.

Cheesy Mashed Potatoes

How Long To Boil Potatoes For Mashed Potatoes?

Boil evenly cubed potatoes until they are fork tender, about 10-15 minutes.

Cheesy Mashed Potatoes

How To Season Mashed Potatoes

Add your milk and seasonings.

Cheesy Mashed Potatoes

Butter, pepper and cheese please!

Cheesy Mashed Potatoes

Grab a spoon and give a taste 🙂

Cheesy Mashed Potatoes

More cheese on top to melt. Mmm!

Cheesy Mashed Potatoes

Add crumbled bacon on top and you are ready to munch!

Cheesy Mashed Potatoes

Bacon Cheesy Mashed Potatoes

My Bacon Cheesy Mashed Potatoes are the perfect homemade mashed potatoes any night of the week!
Course: Salad
Cuisine: American
Prep Time 30 mins
Cook Time 15 mins
Servings: 8
Calories: 220kcal
Author: Jenny
Cost: 10
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Ingredients

  • 2 1/2 pounds russet potatoes peeled and cubed
  • 1 stick unsalted butter
  • 1 cup warm milk I used skim
  • 1/2 teaspoon garlic salt I use Lawry’s
  • 1 teaspoon dry Ranch dressing seasoning
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cup shredded cheddar cheese divid

Instructions

  • Boil cubed potatoes for 10-15 minutes or until fork tender. Drain and place into the bowl of a stand mixer.
  • Add your butter, milk, garlic salt, pepper, Ranch seasoning and 1/2 cup of shredded cheese. Mix until just combined. Transfer potatoes to a large dutch oven or pot over medium heat. Top with remaining shredded cheese and close lid to melt cheese for 3-5 minutes. Remove lid and serve with crumbled bacon on top.

Nutrition

Calories: 220kcal | Carbohydrates: 28g | Protein: 9g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 354mg | Potassium: 652mg | Fiber: 2g | Sugar: 3g | Vitamin A: 262IU | Vitamin C: 8mg | Calcium: 206mg | Iron: 1mg
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