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closeup of creamy ranch mashed potatoes with melted butter on top

Bacon Ranch Mashed Potatoes

These restaurant-style bacon ranch mashed potatoes are total comfort food! They're thick, buttery, and have a wonderful tangy hint of buttermilk ranch flavor.
Course Side Dish
Cuisine American
Keyword bacon mashed potatoes, ranch mashed potatoes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6


  • 3 pounds Yukon Gold potatoes peeled & cut into halves
  • 6 strips bacon cut into small pieces
  • 1/2 cup butter
  • 3/4 cup heavy/whipping cream
  • 1 (1 ounce) packet ranch seasoning (I used Hidden Valley)
  • Scallions, chopped to taste (optional)
  • Salt & pepper to taste


  • Peel your potatoes and cut them into halves. Add them to a pot and cover them with water. Boil them over high heat until they're easily pierced with a knife (about 15-20 minutes after they start boiling).
  • Meanwhile, cut the bacon into small pieces (I like using kitchen shears to make this job easier) and fry it until crispy. Remove the bacon to a paper towel lined plate once it's done.
  • When the potatoes are about ready, add the butter, cream, and ranch seasoning to a small saucepan. Warm it over medium heat, stirring occasionally so that the ranch seasoning dissolves completely and there's no lumps.
  • Drain the potatoes thoroughly (I let them sit in a colander in the sink for a few minutes and give them a good shake). This step is important.
  • Once the potatoes have been drained, add them back to the pot (ensure it's dry). Using a hand-held potato masher, mash the potatoes while gradually adding the cream mixture. Mash until they're just creamy; you don't want to overwork them and make them gummy.
  • Gently stir/mash in the bacon and scallions (if using) and season with salt & pepper as needed. The ranch seasoning is fairly salty, but I still add some extra salt & pepper for more flavor.


  • I recommend using either Yukon Gold or Russets for this mash. 
  • These mashed potatoes are very creamy and thick - not light and airy.
  • Serves 4-6 depending on how hungry people are.
  • 1/2 cup of butter = 1 stick (4 ounces or 113g). 
  • If you want to make these ahead, I recommend keeping them warm in a Crockpot (on the "keep warm" setting).