Bacon, Ranch and Cheddar Mashed Potatoes

By carvalhohm

Ingredients

• 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

Preparation

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