Buffalo Bacon Ranch Mashed Potatoes
Source of Recipe
List of Ingredients
2 lbs. potatoes
1/4 c. ranch dressing
1/8 c. cream
4 oz. cream cheese
1/8 c. butter
1/8 c. hot sauce (I used Franks Original Red Hot Sauce)
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
1 c. shredded mozzarella cheese
1/4 c. or more crumbled bacon (I took the shortcut and used real bacon bits)
Dice and boil potatoes until they are tender. Drain.
Return potatoes to pan and place on burner so the excess moisture can evaporate. (Ever since I learned this tip, I do it all the time! It really helps with the texture of mashed potatoes.)
Using a mixer (or potato masher), combine potatoes and the rest of the ingredients.
Pour into a greased 2 quart baking dish. (They are orange because of the hot sauce…)
Top with shredded cheese and bacon crumbles.
Bake in a 350 degree oven for 40-50 minutes, or until heated through. If they were refrigerated overnight, you may need to bake for an hour or so. Don’t overbake like I did! My cheese looks a little dark…