Bacon Cheddar Mashed Potatoes with ranch are loaded with flavor and have a secret ingredient that yields perfectly creamy potatoes every time. These potatoes - like this Baked Potato Casserole - are sure to be the star of weeknight dinners and holiday meals alike.
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This post was originally published in February 2020 and has been completely updated with new photos, step-by-step instructions, FAQs, and more.
Indulgent potato dishes, like this Hashbrown Potatoes Deluxe casserole, are always a winner at dinner time. These bacon cheddar mashed potatoes with ranch dressing mix will satisfy your greatest comfort food craving. They are perfectly creamy and loaded with crowd-pleasing flavors.
With my tips and make-ahead instructions, you will serve up the very best mashed potatoes each and every time. No more lumpy potatoes or dried-out leftovers!
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Why This Recipe Works
- Flavor: We're pumping up the volume on my make-ahead mashed potatoes with cream cheese by adding salty bacon, sharp cheddar cheese, and savory ranch seasoning.
- Make-ahead: No more standing at the stove mashing potatoes at the last minute! My secret ingredient keeps these potatoes creamy and silky - even after reheating.
- Family favorite: Creamy mashed potatoes are always a crowd-pleaser, from weeknight meals to holiday dinners.
Ingredient Notes
- Russets or Yukon gold potatoes are the best potatoes for creamy mashed potatoes.
- Cream cheese is my secret ingredient. It gives the mashed potatoes a silky texture. When making these potatoes ahead of time, the cream cheese keeps the potatoes creamy and prevents them from drying out.
- Heavy cream yields the creamiest mashed potatoes. Half-and-half or whole milk can also be used. Avoid using milk with less fat - 2%, 1%, or skim - it won't yield the same consistency and flavor.
- Cheddar cheese: I like yellow cheddar, but white cheddar is equally tasty. Monterey Jack, Colby, or Pepper Jack (for a little spice) are also great options.
- Ranch seasoning adds wonderful flavor to the potatoes. While store-bought mix can be used, my homemade version comes together with pantry staples:
- buttermilk powder
- dried chives
- dried parsley
- dried dill
- minced onion and garlic
- onion and garlic powder
- salt and pepper
See the recipe card for complete instructions and ingredient amounts.
How to Make Bacon Cheddar Ranch Mashed Potatoes
Step 1: Cook the bacon and drain it on a paper towel-lined plate.
Step 2: Peel and dice the potatoes and add them to a large pot of cold, salted water. Bring to a boil and cook until fork-tender. Drain.
Step 3: Meanwhile, add the cream, butter, and ranch seasoning to a small saucepan. Gently warm to melt the butter. Save the extra ranch dressing mix for seasoning roasted vegetables or popcorn or making ranch dressing.
Step 4: Add the cream cheese to the pot used to cook the potatoes. Using a potato ricer, rice the potatoes into the pan. The warm potatoes will soften the cream cheese so that it can be easily incorporated. Add the warm cream mixture to the potatoes and stir to combine.
Step 5: Fold in the cheese and bacon, reserving some for the top.
Step 6: Transfer the potatoes to a baking dish, top them with the extra cheese and bacon, and bake at 400℉ for 5-10 minutes to melt the cheese. Serve and enjoy!
Expert Tips
- Cut the potatoes into uniform 1-inch pieces for even cooking.
- Salt the cooking water. This adds flavor to the potatoes themselves.
- Drain the potatoes well. No one wants watery spuds!
- Use a potato ricer. This keeps the potatoes light and fluffy and contributes to the smooth and silky texture.
- Use freshly grated cheese for the best flavor and melting quality.
- Adjust the seasoning at the end. The bacon and ranch seasoning both contain salt, so it's best to taste and add salt only as needed to avoid oversalting the finished dish.
- To make ahead, cool completely. Cover tightly and refrigerate until ready to serve. These potatoes can be made 2-3 days in advance. Bring the dish to room temperature, cover, and bake in a 350℉ oven for 35-45 minutes until heated through. Uncover and top with extra cheese and bacon during the last 10 minutes.
Bacon Cheddar Mashed Potatoes FAQs
Cool the potatoes completely, then cover tightly and store in the refrigerator for up to 5 days. To reheat, cover and heat in a 350℉ oven until warmed throughout. For small portions, these potatoes reheat well in the microwave.
Overmixing can create a gummy texture. Use a potato ricer (or food mill) to create a light and fluffy consistency, and mix just long enough to incorporate the cream and butter. Avoid using a stand or hand-held mixer, which can easily overmix the potatoes.
Potatoes should be added to cold water. This ensures the potatoes cook evenly. If the water is already boiling, the outside of the potatoes will cook faster than the inside.
No, butter should be at room temperature or melted before incorporating it into the mashed potatoes. For ease, combine the cream and butter in a small saucepan so the butter melts as the cream warms. Then, gently stir this mixture into the riced potatoes.
These potatoes pair well with a variety of dishes, like meatloaf without eggs and breadcrumbs, baked turkey tenderloins, walnut-crusted chicken, and cast iron pork tenderloin.
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📖 Recipe Card
Bacon Cheddar Mashed Potatoes
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EQUIPMENT
Ingredients
Ranch Dressing Mix
- ½ cup buttermilk powder
- 2 teaspoons dried chives
- 1 ½ teaspoon dill weed
- ½ teaspoon dried minced onion
- ½ teaspoon dried minced garlic
- 2 teaspoons dried parsley
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon pepper
- ½ teaspoon Kosher salt
Mashed Potatoes
- 12 ounces bacon (cut into 1-inch pieces)
- 2 ½ pounds russet or Yukon gold potatoes
- ¾ cup heavy cream
- ¼ cup unsalted butter
- 1 ½ tablespoons ranch dressing mix (from the recipe above or store-bought)
- 4 ounces cream cheese (softened and cut into cubes)
- 4 ounces cheddar cheese (shredded plus extra for garnish)
- scallions or chives (for garnish)
Instructions
Ranch Dressing Mix
- In a small bowl, combine the buttermilk powder and seasonings. Whisk to combine. Store in the refrigerator in an airtight container. This recipe yields approx. ⅔ - ¾ cup mix.
Mashed Potatoes
- Add the bacon to a heavy pot over medium heat. Cook until browned. Remove to a paper towel-lined plate and set aside.
- Peel potatoes and cut into one-inch cubes. Add to a heavy pot with cold, salted water and bring to a boil. Cook until fork-tender, approx. 10-12 minutes.
- Meanwhile, add the cream, butter, and 1½ tablespoons ranch dressing mix to a small saucepan over low heat. Warm the cream until the butter is melted, whisking to incorporate the ranch seasoning.
- When the potatoes are fork-tender, drain. Add the cream cheese to the hot pot. Using a ricer, rice the potatoes into the warm pot. The potatoes will need to be riced in batches. (The hot potatoes will soften the cream cheese).
- Pour the warm cream and butter mixture over the potatoes. Stir until well-combined, being careful not to overmix. Additional cream can be added if needed. Fold in the shredded cheddar cheese and bacon, reserving some for topping.
- Taste and season with salt and pepper as needed.
- To serve immediately, spoon the mashed potatoes into a serving dish. Top with extra cheese and the reserved bacon. Bake in a 400℉ oven for 5-10 minutes to melt the cheese., and then garnish with the chopped scallions.
- To reheat later, spoon the mashed potatoes into an oven-safe casserole dish. Cool completely. Cover with plastic wrap and refrigerate. When ready to reheat, bring the casserole dish to room temperature. Cover with foil and bake in a 350℉ oven until warmed through, approx. 35-45 minutes. Top with cheese and bacon and bake for another 5 minutes to melt the cheese. Top with scallions and serve.
Notes
- Cut potatoes into uniform pieces for even cooking.
- Salt the potato water to flavor the potatoes themselves.
- Thoroughly drain the potatoes before ricing.
- Use a potato ricer to create light and fluffy potatoes.
- Use freshly grated cheese for the best melting quality.
- Check seasoning at the end once all of the ingredients have been incorporated. Salt if necessary. The bacon and ranch seasoning are both salty, so be sure to taste before seasoning at the end.
- Use the extra ranch dressing mix to season roasted vegetables or popcorn or make ranch dressing.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Abbey McDermott says
I love the cheddar bacon ranch flavor combination, so this dish never disappoints. It also works well as a make-ahead dish.