Bacon Cheddar Mashed Potatoes

close up of bacon cheddar ranch mashed potatoes in white baking dish.

5 from 2 votes

Bacon Cheddar Mashed Potatoes

Bacon Cheddar Ranch Mashed Potatoes are loaded with flavor and have a secret ingredient that yields perfectly creamy potatoes every time. These potatoes are sure to be the star of weeknight dinners and holiday meals alike.

Prep Time20

Cook Time30

Total Time50

Course: Side Dish

Cuisine: American

Servings:

Calories: 707kcal

Author: Abbey McDermott

Equipment

potato ricer

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

In a small bowl, combine the buttermilk powder and seasonings. Whisk to combine. Store in the refrigerator in an airtight container. You need 1½ tablespoons of this mix for the potatoes. Save the rest to use in other recipes.
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
Add the bacon to a heavy pot over medium heat. Cook until browned. Remove to a paper towel-lined plate and set aside.
12 ounces bacon
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.
2 ½ pounds russet or Yukon gold potatoes
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.
¾ cup heavy cream, ¼ cup unsalted butter
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).
4 ounces 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.
4 ounces cheddar cheese
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

Potatoes: Cut potatoes into uniform pieces for even cooking. Salt the potato water to flavor the potatoes themselves. Thoroughly drain the potatoes and use a potato ricer to create light and fluffy potatoes.

Cheese: Use freshly grated cheese for the best melting quality.

Seasoning: 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.

Nutrition