Ranch Mashed Potatoes on Potato Crisps and Bacon!

Don't you think this makes a great presentation for your next gathering? In fact, when I made it, I texted my boys at school and asked them to bring friends home! Crazy, I know. It's really easy to prepare, and you can assemble the "mounds" up to 12 hours in advance and finish them in the oven whenever you're ready. 

I decided to put half of the mashed potatoes on the potato crisps, and half on cooked pieces of bacon. You can certainly stack the two together (bacon and crisps) for an even tastier, crispier base!

Oh, and you can easily double and triple the recipe to serve a larger crowd.

Ranch Mashed Potatoes on Potato Crisps and Bacon 

Cooking spray
2 large Russet potatoes, peeled
Salt and freshly ground black pepper
2 tablespoons sour cream
2 tablespoons unsalted butter
1 tablespoon ranch dip mix
4-6 slices cooked bacon, cut into thirds
1 tablespoon grated parmesan cheese

Preheat the oven to 400 degrees. Coat a baking sheet with cooking spray. 
Halve the potatoes and cut 6-8 slices from the middle, making 6-8 rounds. Place the rounds on the prepared baking sheet and bake for 15 minutes, until golden brown and crisp. 
Reduce the oven temperature to 350 degrees. 
Meanwhile, cut the remaining potatoes into 2-inch chunks and transfer them to a saucepan. Pour over enough water to cover by a few inches and set the pan over high heat. Bring to a boil, reduce the heat to medium-high and gently boil for 10-12 minutes, until tender. 
Drain and transfer the boiled potatoes to a mixing bowl (electric mixers make the smoothest purees without making gummy mashed potatoes - food processors tend to make gummy mashers). Add the sour cream, butter and dip mix and mix until blended and smooth. Season to taste with salt and pepper. 
Transfer the potatoes to a pastry bag fitted with a wide piping tip. 
Arrange the bacon thirds in a slightly overlapping rows next to the potato crisps on the baking sheet (making a base the same size as the crisps). 
Pipe the mashed potatoes onto the crisps and bacon. Sprinkle the top with the parmesan cheese.
Bake for 10 minutes, until golden. 

Serves 4-6