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Bacon, Ranch and Cheddar Mashed Potatoes


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Rate this recipe 4.5/5 (11 Votes)


  • 2 1/2 pounds russet potatoes, peeled and cubed
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup warm milk
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dry ranch dressing seasoning
  • 1 1/2 cups shredded cheddar cheese, divided
  • 2 cups cooked, crumbled bacon pieces


Servings 8
Adapted from


Step 1

Boil cubed potatoes for 10 to 15 minutes, or until fork tender. Drain and place into bowl of stand mixer. Add butter, milk, garlic salt, pepper, ranch seasoning and 1/2 cup shredded cheese. Mix until just combined.

Transfer potatoes to large Dutch oven or pot over medium heat. Top with remaining shredded cheese and close lid for 3 to 5 minutes to melt cheese. Remove lid and serve with crumbled bacon on top.

Serves 8

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