About the potatoes: I used russet potatoes (the brown, Idaho, baking potatoes) but you can certainly use Yukon gold or red potatoes. And don't forget, you can use a combination of potatoes too - sometimes that nice when you want the creaminess of a russet potato and the firmness of a red potato.
About the bacon: As you probably know, I like to roast bacon in the oven. It's less messy and you can tend to other things while it cooks. In this case, I boiled the potatoes while the bacon was in the oven - a true time-saver.
About the ranch: I used powdered ranch dip mix but you can use ranch dip or ranch dressing mix. They're basically the same thing. And any variety/brand works (I used The Spice Hunter, but I'm also a fan of Hidden Valley).
I served these spuds with my Skillet Chicken and Gravy. I highly recommend doing that - the potatoes are the perfect vessel for the amazing gravy!!
Bacon and Ranch Mashed Potatoes
4-6 strips bacon (any variety/type)
3 large russet (baking) potatoes, peeled and cubed
1/2 cup milk, or more as needed
2 tablespoons butter, regular or unsalted
2 tablespoons powdered ranch dip mix
Salt and ground black pepper
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
Place the bacon on the prepared pan and roast for 15 minutes, until almost crisp (cook longer for fully crisp bacon). Remove the bacon from the oven and, when cool enough to handle, cut the strips into 1-inch pieces.
Meanwhile, place the potatoes in a large pot and pour over enough cold water to cover by about 2 inches. Set the pan over high heat and bring to a boil.
Boil for 10 to 12 minutes, until the potatoes are fork-tender. Drain and return the potatoes to the pot. Add the milk, butter and ranch dip mix and mash until smooth, adding more milk if necessary to create a smooth consistency.
Fold in the bacon. Season to taste with salt and pepper.
Serves 4
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