Bacon, Ranch and Cheddar Mashed Potatoes


  • 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, divided
  • 2 cups cooked, crumbled bacon pieces


  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.

Makes 8 Servings