These flavor packed bacon cheddar ranch mashed potatoes are the perfect side dish for this holiday season. Easy, delicious and a crowd pleaser.
Tis’ the season for mashed potatoes. I’m the biggest fan of just good old fashioned creamy mashed potatoes. However, I’m always up for a unique spin on any Thanksgiving side dish. This recipe would be perfect for using up those leftover mashed potatoes. Also, they would be great for a fun friendsgiving, Thanksgiving or really any holiday side. I’m sure your friends and family would love them!
There’s something about the flavor combination of bacon, cheddar and ranch. They go together so perfectly to make the ideal savory dish. Just one packet of Ranch seasoning mixed into your potatoes has them bursting with delightful flavor. I use hidden valley ranch packets. The addition of chicken broth, sour cream and butter whipped in there gives it the perfect texture and richness. My chicken broth of choice is Kettle and Fire’s organic chicken broth .
Other recipes you will love this holiday season:
- Fall farro salad with hot honey vinaigrette 
- Slow-cooker maple bourbon candied sweet potatoes 
- Thanksgiving salad 
- Dressed up Trader Joe’s cornbread stuffing 
- Brussels sprout gratin 
- Air fryer honey mustard bacon brussels sprouts 
- Air fried maple bourbon brussels sprouts and squash 
- Pimento mac and cheese 
I hope you enjoy these delicious bacon cheddar ranch mashed potatoes this season!Print 
3 lbs. Russet potatoes, peeled and cut
1 tbsp salt
½ cup + 3 tbsp chicken broth, I used Kettle and Fire
3 tbsp sour cream
5 tbsp softened butter
1 ( 1 oz ) packet of ranch seasoning, I used Hidden Valley
Pepper to taste
¼ cup sliced chives or green onion, divided
1 cup shredded cheddar cheese, divided
4 slices of bacon, cooked and crumbled
Preheat the oven to 400 degrees F.
Place the potatoes in a large pot with water covering them. Add salt. Bring to a boil for 10-12 minutes.
Strain potatoes in a colander and let sit for 5-7 minutes.
Place potatoes in a large mixing bowl with chicken broth, sour cream, butter, ranch seasoning, pepper, and 2 tbsp chives or green onion. Using an electric hand mixer, mix until potatoes are smooth and creamy.
Mix in ½ cup shredded cheddar cheese and most of the bacon crumbles.
Add to a rectangle baking dish. Top with the other ½ cup of shredded cheddar cheese and the remaining bacon crumbles.
Bake for 12-14 minutes or until cheese is melted.
Top with remaining chives or green onion and add some fresh cracked pepper.
Serve and enjoy!