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This restaurant-style bacon ranch mashed potatoes recipe is total comfort food! They’re thick, buttery, and have a hint of tangy ranch flavor along with crispy bacon.
You may also like my Chicken Bacon Ranch Orzo or Bacon Ranch Tortellini next.
Why you’ll love it
This bacon mashed potatoes recipe is easy to make, and they’re the kind of side dish you dream about. Think rich and thick mashed taters just like you’d get at a steakhouse. My twist is adding ranch seasoning, which gives them a zesty punch of extra flavor.
You know why mashed potatoes in restaurants are so tasty? It’s because they’re loaded with butter. And cream. Like these mashed potatoes we’ve got here. They’re very decadent, yes, but everyone deserves a treat now and then! I recommend these around the holidays.
What you’ll need
- Potatoes – I like using Yukon Gold (yellow) best or russet potatoes
- Bacon – for more savory flavor
- Butter and heavy cream – this duo creates that irresistibly thick texture and creamy flavor
- Ranch seasoning – Hidden Valley is my go-to. It gives tangy, buttermilk-style vibes.
- Scallions – these mild green onions are optional, but I like the fresh pop of flavor and contrast they give
Pro tip
I recommend using an old-fashioned hand-held potato masher. Using a stand mixer, food processor, or electric hand mixer can yield mashed potatoes that are too much on the gummy side if you over-mix them.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Cut up the bacon with kitchen shears, and store uncooked strips in this airtight bacon storage container for the fridge.
- I drain the potatoes in a colander, and this is the hand-held masher I use.
- Make them in a large soup pot or Dutch oven.
How to make bacon ranch potatoes
This is an overview, and full ingredients & instructions are in the recipe card below.
- Prep and boil the potatoes until cooked through. Meanwhile, cut up the bacon and fry until crisp. Transfer to a paper towel lined plate.
- In a small pan heat up the butter, cream, and ranch seasoning. Whisk until the seasoning dissolves in.
- Thoroughly drain the potatoes. Return them to the pot, making sure it’s dry. Mash while gradually pouring in the cream mixture. Stir in the bacon and scallions, and season with salt & pepper if needed.
Substitutions and variations
- If you are really concerned with the amount of butter, you could probably use a bit less, but I like going all out for that particular taste and texture. I don’t recommend subbing the cream for something lower fat.
- Use a Homemade Ranch Seasoning if you prefer.
- I haven’t tried leaving the peels on for this particular recipe, but if you scrub the potatoes well, it should work fine.
What to serve with bacon ranch potatoes
- They make a great pairing with steak. I suggest my easy Garlic Butter Steak Bites, or go full-on surf and turf with my Simple Filet Mignon and Seared Scallops.
- These potatoes go with pretty much any main. Try with my Chicken Patties or juicy Baked Pork Chops.
- These are an amazing Thanksgiving side dish! Pair with a Roast Turkey, best Green Bean Casserole, and Baked Mac and Cheese.
Leftovers and storage
- These potatoes are best when first made, but you can store leftovers in the fridge for a few days.
- Reheat slowly over a low heat, and add a splash of cream to revive them and then re-mash.
- I don’t recommend freezing leftovers.
If you made these ranch mashed potatoes, please leave me a comment and star rating below! You can also tag me on Instagram if you made this or any S&L recipe.
Bacon Ranch Mashed Potatoes
Ingredients
- 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
Instructions
- 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.
Notes
- 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).
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This is a great recipe! They were so delicious, easy, and a nice change from regular mashed potatoes. Though I do have to add that I accidentally bought a packet of the Hidden Valley Onion + Chive dip mix, but it was easy to imagine that it would be even better with a ranch packet.
I will definitely make these again!
I’m so happy you enjoyed them!! Thanks for taking the time to write a review! 🙂